[MAYONNAISE DRESSING]

Improved with Lea & Perrins' Sauce

Beat the yolks of the eggs well. Add the Lea & Perrins' Sauce and the vinegar and stir well. Add 1 teaspoonful of the olive oil and beat well. Use a double-wheel egg-beater from this stage on. Add the olive oil first by teaspoonfuls and then tablespoonfuls at a time, beating constantly and rapidly. When all of the oil has been used add 2 tablespoonfuls of boiling water to smooth the sauce. Put in a cold bowl or pint preserve jar and keep in the ice-box until needed.

FLUFFY MAYONNAISE

Improved with Lea & Perrins' Sauce

Beat the white of an egg until very stiff and fold into the mayonnaise after it is very cold.

CHIFFONADE MAYONNAISE

Improved with Lea & Perrins' Sauce

Add 2 tablespoonfuls of chopped red pepper, from which the pulp and seeds have been removed, 1 small onion chopped fine, and 3 tablespoonfuls of chopped parsley to every cupful of mayonnaise. Last, add paprika to give red tint.

RUSSIAN MAYONNAISE

Improved with Lea & Perrins' Sauce

Add to every cupful of mayonnaise dressing 1/4 cupful each of finely chopped green and red peppers and 1/2 cupful of chopped stuffed olives. One quarter of a cupful of chilli sauce makes a nice addition if it is desired.

TARTARE SAUCE

Improved with Lea & Perrins' Sauce

Add 2 tablespoonfuls each of finely chopped pickles, olives and parsley and 1 teaspoonful of onion juice to each half cupful of mayonnaise.

GREEN MAYONNAISE

Improved with Lea & Perrins' Sauce

To give mayonnaise a green color, cook 1/2 cupful of spinach, peas and parsley together and press through a purée sieve. Re-cook this purée until rather dry. Add just enough to the mayonnaise to tint it a delicate green.

RED MAYONNAISE

Improved with Lea & Perrins' Sauce

Mayonnaise may be given a red or pink tint by the addition of tomato juice or paprika.

WHITE MAYONNAISE

Improved with Lea & Perrins' Sauce

If 1 cupful of whipped cream or 2 egg whites are folded into mayonnaise dressing it will make it almost white in color.