Mayonnaise II
1 egg
juice of 1 lemon or 4 tablespoons vinegar
1/2 teaspoon salt
2 cups olive oil
Put egg with vinegar or lemon juice and seasoning into bowl, beating with rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks.
Boiled Salad Dressing
1/2 tablespoon salt
1-1/2 tablespoons sugar
1 teaspoon mustard
1/2 tablespoon flour
few grains cayenne
1/2 cup vinegar
2 eggs
3/4 cup milk
1 tablespoon butter or other shortening
Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook over hot water until thick and smooth. Take from fire and add beaten egg whites. Cool and serve.
Russian Dressing
Take 1 cup mayonnaise; add 2 teaspoons chili sauce, 1 can pimentos chopped fine, and if desired a dash of grated cheese.
Chicken Salad
1 quart cold boiled chicken, cut into small cubes
1 pint finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups mayonnaise dressing
6 olives