TOMATO MAYONNAISE
- Tomatoes, 2.
- Oil, ½ cup.
- Onion juice, 3 or 4 drops.
- Hard-boiled eggs, 2.
- Raw egg, 1.
Peel the tomatoes, cut them in halves, and press out all the seeds, retaining only the solid, fleshy portion. Chop this fine; press through a sieve and drain.
Mash very fine the hard-boiled yolks of the eggs, and add the raw yolk. When thoroughly mixed, add the oil, a few drops at a time. When thick and smooth, add the dry pulp of the tomato, a little at a time. Stir in the onion juice. Serve on sliced protose or nuttolene.