MAYONNAISE No. 2.
Yolks of two hard boiled eggs, one raw yolk, a quarter of a teaspoonful of mustard, one teaspoonful of salt, cayenne to taste, juice of half a lemon, a tablespoonful of vinegar and two cups of olive oil. Work the oil and seasoning gradually into the cold yolks as in plain mayonnaise. This dressing can be increased in quantity by adding cream substitute.
GREEN MAYONNAISE.
Soak strips of sweet, green peppers in slightly salted ice water two hours. Drain, chop finely with a sharp knife and fold into mayonnaise.
RED MAYONNAISE.
Cut pimentoes into fine pieces and fold into mayonnaise.
DEEP YELLOW MAYONNAISE.
Mash one teaspoonful of butter into the yolks of two hard boiled eggs while warm, and when cold stir into the plain mayonnaise.
ROQUEFORT DRESSING.
French dressing with Roquefort cheese mashed smoothly into it.