Mayonnaise

Ingredients

• 1 teaspoon mustard
• Vs teaspoon pepper
• 1 teaspoon salt
• Vs teaspoon peprika
• 1 egg yolk
• 4 tablespoons 'lemon juice
• IV2 cups Wesson oil
• Dash of cayenne.

Method

1. 1

   Mix dry ingredients, add the egg yolk and mix well.

2. 2

   Add the oil, a very little at a time at first, and beat constantly.

3. 3

   When an emulsion is made, add the oil and lemon juice alternately.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 29. The excerpt below is the record exactly as published.

mayonnaise and serve on crisp lettuce leaf. Cooked French Dressing for Chicken Salad 2 eggs 1 level teaspoon salt 1 level tablespoon dry mustard V2 cup vinegar 1 heaping tablespoon sugar 1 cup milk 1 heaping tablespoon flour Butter size of an egg. Thoroughly mix dry ingredients, beat yolks of eggs until light and add vinegar. Carefully smooth in dry ingredients after which add milk; put in double boiler and let thicken to the consistency of boiled custard. Add butter and fold in the whites well beaten. Chill. This is enough dressing for a large hen. — Mrs. T. L. Caudle. DEVILED EGGS Hard boil eggs, cut lengthwise and remove yolks, mix with highly seasoned mayonnaise. Sprinkle halved whites with salt, refill with yolks, and place stuffed olive in center. Or, season yolks with melted butter, vinegar, and a pinch of mustard and celery seed. Ground ham added makes a tasty change — Mrs. Walter Rose. TOMATO WITH STUFFED PEPPER SALAD Remove seed from 3 medium sized green peppers, leaving clean, unbroken shells; run V2 pound of plain cheese and XA pound of pecan meats through meat grinder. Rub smooth with enough thick cream to make a stiff paste, season well with salt and red pepper and press firmly into pepper shells, filling them very hightly. Place directly on ice for several hours, slice and serve on lettuce leaves with slices of tomatoes. — Mrs. T. L. Caudle. 79 USE ROYAL BAKING POWDER TO OBTAIN BEST RESULTS PERFECTION SALAD 1 envelope Knox gelatine 1 pt. boiling water cup cold water 1 cup finely shredded cabbage V2 cup sugar 2 cups celery, cut fine Y2 cup vinegar 1 cup chicken or boiled ham, diced Juice of 1 lemon XA cup green peppers, diced 2 large ripe tomatoes cut in slices. I Soak the gelatinev water five minutes; add vinegar, lemon juice, boiling water, salt and sugar. Strain, and when beginning to set, add other ingredients. Turn into a mold and chill. Serve on lettuce leaves with mavonnaise. — Mrs. T. C. Coxe. FROZEN FRUIT MAYONNAISE 3 cupfuls cream, whipped 2V2 cupfuls mixed fruits, as maras- chino cherries, candied pineapple, oranges, sliced peaches, stoned cherries, etc. 1 cupful mayonnaise 1 teaspoonful powdered sugar 1 teaspoonful granulated gelatine 2 tablespoonfuls cold water Lettuce hearts Cover the gelatine with the cold water and then set it over steam to melt. Beat into the mayonnaise. Combine this mixture with the whipped cream and powdered sugar, stir in the fruit, and pour into a mold which has bc-tr rinsed with cold water, Seal carefully, and bury in equal parts of ice and salt for four hours. Serve garnished with lettuce hearts or parsley. —Mrs. Francis E. Liles. CIIANTILLY SALAD DRESSING V2 cup lemon juice 1 cup pineapple juice 1 teaspoon corn starch 1 cu^o orange juice Yolk of 3 eggs 1 teaspoon vanilla. Cook in double boiler until custard thickness. Add vanilla when cool. Fold in 1 pint cream. — Mrs. Frank Bennett. MEXICAN MAYONNAISE 1 cup water 1 tablespoon Melrose flour 1 tablespoon vinegar 2 egg yolks Wesson oil or olive oil. Put water and vinegar on to boil, Add flour and cook until thick. Add ('gg" yolks well beaten, and proceed as in mayonnaise, adding oil, sugar, salt, cayenne and lemon juice. — Mrs. W. H. Reddish, Morganton, N. C. 80 USE ROYAL BAKING POWDER TO OBTAIN BEST RESULTS CREOLE SALAD DRESSING V2 cupful olive oil 5 tablespoons vinegar V2 teaspoon powdered sugar 1 teaspoon salt V2 tablespoon minced parsley 2 tablespoons chopped pimientoes 3 tablespoons chopped peppers 1 tablespoon minced onions Mix thoroughly, let chill and shake well before using. A mason jar is best to shake in. It's good with asparagus, tomatoes, cucumbers, lettuce or romaine salad. Shake dressing until thick. It will keep for weeks on ice. —Mrs. W. T. Rose. ROQUEFORT DRESSING To three tablespoons of mayonnaise dressing all three-fourths cup of mashed Roquefort cheese. Season highly with salt and cayenne. — Mrs. C. N. Ingram, Darlington, S. C. COOKED DRESSING FOR SLAW, OR SALADS 1 cup of milk 2 eggs 1 tablespoon Melrose flour 1 tablespoon sugar V2 tablespoon mustard V2 tablespoon salt Celery seed, onion or garlic 3 tablespoons Wesson oil Scald milk. Beat eggs slightly; add dry ingredients and oil, then slowly cook in the milk, beating well. When thick, add hot vinegar to taste. —Mrs. R. E. Little. DRESSING FOR FRUIT SALAD Juice from 1 large can pineapple 2 tablespoons butter 2 egg yolks 1 rounded tablespoon Melrose flour % cup sugar Juice of 1 lemon. Heat pineapple juice. Mix together egg yolks, sugar, butter, flour and lemon juice. Pour hot pineapple juice over this, then fold in two well-beaten egg whites. Cook in double boiler until thick. When cold, beat into this % pint whipped cream. — Mrs. Jas. S. Webb. MAYONNAISE 1 teaspoon mustard Vs teaspoon pepper 1 teaspoon salt Vs teaspoon peprika 1 egg yolk 4 tablespoons 'lemon juice IV2 cups Wesson oil Dash of cayenne.

Cook this with the app: pantry check, scaling, and the assistant.