(For Salads And Cold Meats)

A few grains of cayenne or paprika. 1 pint of olive oil. 1/2 teaspoonful of salt. 2 tablespoonfuls of lemon juice. The yolks of two raw eggs. 2 tablespoonfuls of vinegar. 1 teaspoonful of powdered sugar and 1/2 teaspoonful of mustard, if desired.

Mix the salt and paprika, add other seasonings and the yolks; beat well, adding the acid, gradually, beating it in with a Dover or Holt egg-beater. When all the acid has been added, turn in a teaspoonful of olive or other vegetable oil and continue the beating; add oil, a teaspoonful at a time, three or four times, beating vigorously meanwhile; then add the oil by the tablespoonful until all has been used. At the last beat in two or three tablespoonfuls of boiling water. The boiling water is thought to keep the sauce from "turning" or curdling after it has been set aside. By adding all of the açid to the yolks before oil is used, the egg-beater may be used from the beginning and the larger surface over which the oil is spread lessens the liability of the mixture to curdle. After the sauce is mixed, cover with an earthen or glass dish and set aside in a cool place.

Mayonnaise Or French Dressing Recipe With Variations

Into either a mayonnaise or a French dressing, made with a little onion juice, mix chili sauce to make the dressing of the consistency of thick cream. For cauliflower, tomatoes, string beans, etc., with endive or lettuce, beat into a French dressing fine-chopped pimentos, parsley and chives.

White Mayonnaise Sauce Recipe

Prepare the mayonnaise with lemon juice instead of vinegar, and when ready to serve fold into a dressing made of one pint of oil, a cup of whipped cream, and a few grains of salt and pepper. Use double cream; whip until solid and measure after whipping.

Green Mayonnaisé Recipe

(for fish and cold lamb)

Cook together a cup of peas, two or three leaves, each, of mint and lettuce, a root of spinach, and a sprig of parsley, until the peas are tender. Drain and press through a fine sieve. If the pulp be moist, cook and stir until dry. When cold add to mayonnaise dressing, using such quantity as is needed to secure the tint desired. Omit the mint leaves when the sauce is for fish.

Red Mayonnaise Recipe

Cook a can of tomato purée - cooked tomatoes strained - until reduced to two tablespoonfuls. Add when cold to mayonnaise dressing, using such quantity as is needed to secure the desired tint.

Jelly Mayonnaise Recipe

To a cup of mayonnaise dressing beat in gradually from two tablespoonfuls to one third cup of chilled but liquid aspic jelly.

Sauce Tartare Recipe

To a pint of mayonnaise sauce, made with tarragon vinegar and mustard, add a shallot chopped fine, one fourth a cup, each, of fine-chopped capers, olives, and cucumber pickles, two tablespoonfuls of chopped parsley, and half a teaspoonful of powdered tarragon. Half a teaspoonful of onion juice may take the place of the shallot.