MAYONNAISE II
- 1 egg
- juice of 1 lemon or 4 tablespoons vinegar
- 1 teaspoon salt
- ¼ teaspoon paprika
- few grains cayenne
- 2 cups salad oil
Put egg with vinegar or lemon juice and seasoning into bowl and beat 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
- ½ tablespoon salt
- 1½ tablespoons sugar
- 1 teaspoon mustard
- ½ tablespoon flour
- few grains cayenne
- ½ cup vinegar
- 2 eggs
- ¾ 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 in double boiler until thick and smooth. Take from fire and add beaten egg whites. Cool and serve.