Chicken Salad Dressing

1/2 cup rich chicken stock

1/2 cup vinegar

Yolks 6 eggs

2 tablespoons mixed mustard

1 teaspoon salt 1/4 teaspoon pepper Few grains cayenne 1/2 cup thick cream

1/3 cup melted butter

Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.

Oil Dressing I

4 "hard-boiled" eggs 4 tablespoons oil 4 tablespoons vinegar 1/2 tablespoon sugar

1/2 teaspoon mustard 1/2 teaspoon salt Few grains cayenne White 1 egg

Force yolks of "hard-boiled" eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff.

Oil Dressing II

1)4 teaspoons mustard

1 teaspoon salt

2 teaspoons powdered sugar Few grains cayenne

2 tablespoons oil

1/3 cup vinegar diluted with cold water to make one-half cup

2 eggs, slightly beaten

Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed; then add diluted vinegar. Cook over boiling water until mixture thickens; strain and cool.

Mayonnaise Dressing I

1 teaspoon mustard

1 teaspoon salt

1 teaspoon powdered sugar

Few grains cayenne

Yolks 2 eggs

2 tablespoons lemon juice 2 tablespoons vinegar 11/2 cups olive oil

Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire whisk, small wooden spoon, or egg-beater may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.

Mayonnaise Dressing II

Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a "hard-boiled" egg to dry ingredients.

French Chef

Cream Mayonnaise Dressing

To Mayonnaise Dressing I or II add one-third cup thick cream, beaten until stiff. This recipe should be used only when dressing is to be eaten the day it is made.

Green Mayonnaise

Color Mayonnaise Dressing 1 with juices expressed from parsley and watercress, using one-half as much parsley as watercress. To obtain coloring, break greens in pieces, pound in a mortar until thoroughly macerated, then squeeze through cheese-cloth. Lobster coral,, rubbed through a fine sieve, added to Mayonnaise, makes Red Mayonnaise.

Potato Mayonnaise

Very small baked potato 1 teaspoon mustard 1 teaspoon salt

1 teaspoon powdered sugar

2 tablespoons vinegar 3/4 cup olive oil

Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not used in the making.