NUT OR OLIVE OIL SALAD DRESSING
- Olive oil, ½ cup.
- Water, ¼ cup.
- Lemon juice, ¼ cup.
- Salt, 1 teaspoonful.
- Beaten eggs, 3.
Beat all well together in the dish; set dish in hot water over the fire, and stir constantly till thickened. As soon as it begins to thicken remove from the fire and place in a dish of cold water, stirring until it cools, and set on ice till cold. It is then ready for use.
OIL SALAD DRESSING (SOUR)
- Lemon juice, 2 teaspoonfuls.
- Olive oil, ¼ cup.
- Salt, ½ teaspoonful.
- Water, 2 teaspoonfuls.
- Eggs, 2.
Heat together in double boiler, stirring constantly. When it begins to thicken, place into cold water and stir until cold.
GREEN MAYONNAISE
Make as ordinary mayonnaise. Use two light-colored yolks and six tablespoonfuls of oil. Chop enough parsley to make one tablespoonful; put it into a bowl, and with a knife rub it to a pulp. Then add gradually to the mayonnaise. Add a teaspoonful of the lemon juice. Use for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on lettuce leaves.