The New century cook book

One egg, one pint of best olive oil, juice of lemon, a little cayenne pepper, salt and one-half teaspoon dry mustard. Beat egg and add the oil, a little at a time, and keep on stirring until all the oil is used; sprinkle in the salt, cayenne and mustard, strain the juice of a lemon into a cup and stir in a little at a time until all is used. If it curdles in making stop, take another egg and start over again, first taking in the curdled part a little at a time. Put on the ice until time to serve. This will keep some days if kept cool. If wanted thinner add lemon juice or a little vinegar. Mayonnaise Dressing. One tablespoon mustard, one tablespoon salt, one tablespoon sugar, one tablespoon butter, mix to a paste, three eggs beaten together, one-half cup vinegar, one cup sweet milk, one tablespoon flour, add milk last and cook in a double boiler to a thick cream; pour over chopped cabbage or potatoes and celery, add milk slowly to prevent curdling. Mrs. J. A. Sanford. Mayonnaise Dressing. Thicken half a pint of milk with two tablespoons of cornstarch, then add the yolks of two eggs and two tablespoons melted butter, cool and add one tablespoon of vinegar, salt to taste. Mrs. Jennie Boyer Huffman. Mayonnaise. Six hard boiled eggs (yolks), four tablespoons mixed mustard, one teaspoon salt, one teaspoon sugar, ten tablespoons vinegar, ten tablespoons rich cream, one teaspoon celery seed, slice cold fowl, or other delicate meat, and lay in the above mixture two or three hours before tea, wash lettuce and put on ice, just before tea is ready lay alternate layers of meat and lettuce, leaving lettuce on top, pour dressing over whole; good. Ella Wheeler, Antioch. Mayonnaise Dressing. Yolks of five eggs, four tablespoons sugar, one tablespoon salt, one teaspoon mustard, one small cup vinegar, one tablespoon of butter. Heat the vinegar and butter to boiling point, pour over the eggs, sugar, etc., and then let it boil until thick. Thin with cream when ready to use. Eleanor Reeves. New Century Cook Book. Cooked Mayonnaise. Yolks of four eggs, one-half teacup of melted butter, onehalf teaspoon salt, one teaspoon mustard. Mix the salt and mustard in one-half cup of vinegar and add three-fourths cup of cream. Beat the eggs first, add the butter, heat until smooth, then add vinegar and lastly the cream; cook in a double boiler. Mayonnaise Dressing. One small teaspoonful of mustard, one heaping teaspoonful of flour, one tablespoonful of butter, not melted, and two wellrounded tablespoons of flour; mix until perfectly smooth, add one egg, well beaten, and one cup of vinegar. Stir a little, or until curdled, then place over a gentle fire, stirring constantly until it thickens. When lukewarm add one cup of cream. Mrs. A. H. McLain. Cooked Salad Dressing. Three teaspoonfuls salt, two teaspoonfuls mustard, pinch of pepper, two cups sugar; stir dry till mixed, add four well beaten eggs; mix well, add one cup vinegar. Cook over hot water till creamy, stirring all the time. When this is cool add one cup sour cream, or, if preferred, a piece of butter half the size of an egg. Mrs. J. R. Woodbridge. Mayonnaise Dressing. Two teaspoons of French mustard, yolk of three eggs; stir in oil; a little red pepper, salt and lemon. Tartar Sauce.