1 teaspoonful mustard.

1 teaspoonful powdered sugar.

½ teaspoonful salt.

¼ saltspoonful cayenne.

Yolks of 2 raw eggs.

1 pint olive oil.

2 tablespoonfuls vinegar.

2 tablespoonfuls lemon juice.

Mix the first four ingredients in a small bowl. Add the eggs. Stir well with a small wooden spoon. Add the oil, a few drops at a time, stirring until it thickens. If by chance you add too much oil, do not attempt to stir it all in at once, but take it up gradually. When the dressing is thick, thin it with a little lemon, then add oil and lemon alternately, and lastly the vinegar. When ready to serve, add half a cup of whipped cream, if you like. The cream makes it whiter and thinner. The oil should thicken the egg almost immediately, and the mixture should be thick enough to be taken up in a ball on the spoon, before adding the vinegar. Should the egg not thicken quickly, and have a curdled appearance, half a teaspoonful of the unbeaten white of egg or a few drops of vinegar will often restore the smooth consistency. Be careful not to use too much, as it will make the dressing thin. The dressing liquefies as soon as mixed with vegetables or meat; therefore it should be made stiff enough to keep in shape until used. Many prefer to use a Dover egg-beater, and others succeed best with a fork. The mixture soon becomes too hard to use an egg-beater to advantage. Lobster coral, dried and pounded to a powder, will give a Mayonnaise a bright red color. Spinach green, green peas mashed, or chopped parsley will color it green. Never mix the Mayonnaise dressing with the meat or fish until ready to serve, and then only part of it, and spread the remainder over the top.

Mayonnaise Tartare is simply the addition of chopped olives, pickles, parsley, capers, and onions to the Mayonnaise.