Mayonnaise Dressing

In order to make Mayonnaise dressing everything must be cold, not necessarily ice cold, but chilled. Put a whole egg into a bowl and beat very thoroughly. Mix one-half teaspoon each mustard, pepper and salt, and one teaspoon sugar and beat in the eggs, adding oil and lemon juice alternately until thick as desired. One egg should take a cup of oil and one-half lemon. This is better if made the day before using and set in a cold place. The oil can be put in in three pourings. - Mrs. Leroy L. .Gilmore, Watsonville, Calif..

Mrs. Mary Leffingwell, Omes, O., asks: Can you tell me how to color mayonnaise dressing green? I know it can be done and, if the coloring material is harmless, I would like o know the recipe.

Answer: Chop parsley leaves fine and pound them with a few drops of lemon juice, strain through a piece of cheese cloth and add the juice to the mayonnaise. Or, you may use spinach leaves instead of parsley if you prefer.

Mayonnaise Dressing

Three tablespoons butter, two and one-half tablespoons flour, one teaspoon mustard, one teaspoon salt, one coffeecup vinegar, two eggs. Let vinegar come to a boil; slowly pour into it the other ingredients well beaten; stir until it boils. When ready to use add enough whipped cream to make it pour. - Mrs. S. Degering, Santa Fe System, Williams, Ariz.

Mayonnaise Dressing

Take one even teaspoonful of mixed mustard, and one tea-spoonful of salt, a pinch of cayenne, add the yolk of one egg. Stir together and add very gradually a. teaspoonful of best olive oil, stirring steadily one way. It should form if properly stirred, a thick paste so thick as to form a smooth yellow ball. When ready to use thin with vinegar or lemon juice and add a little sweet cream to the consistency of very thick cream. If after adding some of the oil the egg should break, that is. become thin, the addition of another yolk will usually restore it. - Mrs. E. J. Gibson (Santa Fe System), Winslow, Ariz.

How To Make Mayonnaise

(By Charles Fellows)

Take yolk of raw egg, beat in olive oil, when it gets like butter add some salt, then more oil, then little dry mustard, cayenne, then alternately oil, vinegar and lemon juice. - O. L. Wilson, Los Angeles, Calif.

Mayonnaise Dressing

Yolks of four eggs, four tablespoons of oil or melted butler, four tablespoons white vinegar, one teaspoon salt, two teaspoons sugar and mustard. Put eggs, vinegar, salt, mustard, sugar and oil or butter in double boiler. Cook until it thickens. Remove from fire and stir until cold. Before serving add one cup of sweet cream.

Mayonnaise Dressing

Heat one cup sweet cream to boiling point, add yolks of four eggs, cook until it thickens, add four tablespoons lemon juice. Sugar, salt and mustard. Excellent in fruit salads. - Mrs. McD. Robinson, Williams, Ariz.

Mayonnaise Dressing

One teacup oilve oil (best), one tablespoon lemon juice, one tablespoon vinegar. First put in your mixing bowl one-half teaspoon dry mustard, one teaspoon pulverized sugar, one-fourth teaspoon salt, pinch of red pepper, beaten yolk of one egg. Mix well. Add two or three teaspoonfuls of the olive oil, beating constantly and hard. Hereafter add alternately one teaspoon each lemon juice, olive oil and vinegar until all have been used. The success of this dressing depends upon the thorough beating, and not adding too much oil at one time. Keep on ice. Before serving, add one-half cup of whipped cream. - Miss Charlotte Wickstrom, Hartford, Conn.

Real, Mayonnaise Dressing

Beat the yolk of one egg just a little, then add very slowly one pint of olive oil. Stir or beat gently for about one hour. - Mrs. R. S. Teeple, Holbrook, Ariz.

Mayonnaise Dressing (Never Fail)

One-half teaspoon each mustard, salt and powdered sugar, and a few grains cayenne. To the dry ingredients add one tablespoon each lemon juice and vinegar, blending thoroughly. Place the yolk of one egg in a small bottomed bowl, and beat thoroughly with an egg beater. Add the seasoning and beat very thoroughly. It should thicken up slightly. Have olive oil as cold as possible, and add a few drops at a time, continuing the beating. Soon as it begins to thicken add the oil in larger quantities. Keep adding oil until it is sufficiently heavy to serve. Constant, vigorous beating and adding oil slowly at first are the secrets of success. - Mrs. C. F. Phil-brook, Bisbee, Ariz.

Sauce For Cold Slaw

Two eggs well beaten, one cup vinegar, one tablespoon of sugar, a small piece of butter, mustard if desired. When these are beaten well together boil and cool; pour over slaw. - Mrs. Sam Degering, Santa Fe System, Williams, Ariz.

How To Make Mayonnaise By Leon Kritz

Break eight raw eggs (yolks) into a bowl, some salt and pepper, work with a whip for a few seconds, add a half tea-spoonful of vinegar and incorporate slowly one quart of good French or Italian olive oil, while stirring constantly. Add one gill of vinegar between the time. Set the sauce in a cool place and use when needed. - O. L. Wilson, Los Angeles, Calif.

French Dressing

Mix one-half teaspoon salt, one-fourth teaspoon pepper, two tablespoons vinegar, four tablespoons olive oil added slowly - Mrs. C. F. Philbrook, Bisbee, Ariz.