To prepare a scientific mayonnaise, have a cup of four tablespoons of olive oil, and one egg, ice-cold; - separate the white from the yolk, and beat the white to a stiff froth in the open air, using a Dover mayonnaise egg beater. Then take the yolk and beat it separately until it is thoroughly agitated. Now slowly, by the mechanical devise on the side of the beater for dropping, allow one drop of olive oil at a time to descend into the yolk, continuously beating in the open air until the yolk has "taken" the entire cup of oil - add a pinch of salt, a dash of paprika and a very little acid. Now slowly, a little at a time, beat in the stiff white, until the whole is a light, fluffy mass.