The new Annie Dennis cook book

Beat one egg slightly, then stir into it one heaping teaspoonful of mustard, one-half teaspoonful each of salt and sugar, a little black pepper, and one-half teacupful of vinegar; drop in a lump of butter about the size of a hickory nut, and stir over the fire until the consistency of custard. (When cold, it is nice on tomatoes, lettuce, cold meat or any kind of salad.) Mayonnaise Dressing, No. 1 Fill a bowl with ice water, and let stand ten minutes, empty it, and break in the yolks of two raw^ eggs, beat until creamy, add a teaspoonful of salt, half as much pepper, and a tablespoonful of oil, beat until thick, and add gradually a half pint of oil, thin with two tablespoonfuls of sharp vinegar, pouring a few drops at a time. The beating should be done regularly from right to left, and the dressing should be rich cream color when done. Mayonnaise Dressing, No. 2 One heaping tablespoonful of mustard, one of sugar, one teaspoonful of salt. Mix this into a smooth paste with vinegar ; then add two well beaten eggs, two teacupfuls of vinegar and a heaping tablespoonful of butter. Cook in a double boiler until thick ; set aside, and when cold, bottle. This will keep for several weeks in summer, and longer in winter. Mayonnaise Dressing, No. 3 One pint of olive oil (or cooking oil), yolk of one egg, one lemon. Salt, red pepper, and a pinch of mustard, if desired. Beat yolk of egg, add the oil, one or two drops at the time, then add the lemon juice, salt and pepper ; season to suit the taste. Mayonnaise, No. 4 8 tablespoonfuls vinegar % teaspoonful pepper 4 tablespoonfuls sugar V2 teaspoonful mustard 3 eggs (yolks) 1 ball butter V2 teaspoonful salt V2 pt. cream (beaten) Boil the vinegar; add eggs which have been beaten up with seasonings. When it thickens, put in butter and set aside to cool. Stir in whipped cream just before serving. ^; , Mayonnaise, No. 5 Mix a teaspoonful of dry mustard, one-half teaspoonful of salt, one teaspoonful of sugar and a pinch of red pepper with a teaspoonful of lemon juice or vinegar; add to this the yolk of an egg and beat well; add a cupful of olive oil (a few drops at a time) until a third is stirred in, then put in faster. Egg and olive oil must be ice-cold. The quantity may be increased and color decreased by the addition of very stiff whipped cream or the white of an egg beaten stiff. If mayonnaise is intended for a fruit salad, omit the mustard. Cooked Mayonnaise Take a half teaspoonful of mustard, half teaspoonful of olive oil and mix to a paste. Add yolks of two eggs, one-quarter cupful of vinegar or lemon juice and boil in double boiler. Stir constantly until mixture is thick. Keep in cool place until ready to serve. Omit mustard if mayonnaise is to be used with a fruit col QQ Mayonnaise for Fruit Salad Make mayonnaise according to recipe for Mayonnaise No. 1, using lemon juice. Whip in an equal amount of thick cream. Congealed Mayonnaise