Mayonnaise

Ingredients

• 4 egg yolks
• Pinch cayenne pepper
• 2 tbls. vinegar
• 1 t-spoon dry mustard
• 1 lemon (juice)
• IV2 pts. oil
• 1/2 t-spoon salt

Method

1. 1

   Have eggs and oil cold.

2. 2

   Mix mustard, salt and pepper with eggs in bowl, stir well, add a few drops of vinegar, then a few drops of oil etc., alternating vinegar, oil and lemon juice, after oil is thoroughly blended, adding very slowly at first.

3. 3

   You can then add it more rapidly until desired consistency.

4. 4

   This should make one quart mayonnaise.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 30. The excerpt below is the record exactly as published.

mayonnaise on lettuce. Any grated vegetables can be used, as celery, bell peppers etc. Mrs. H. B. Rogers. BANANA SALAD. 8 large ripe bananas. Mayonnaise. 1 small head lettuce. 3 cups parched peanuts. Hull peanuts, and grind fine. Peel the bananas and dip m mayonnaise. Roll them in ground peanuts. Serve with lettuce on individual salad plates. Katrina Van Pool. SALADS, SANDWICHES AND DRESSINGS 61 MOULDED SHRIMP SALAD. 2 cans shrimp. Green pepper, cut fine. 1 can tomato soup. 2 tbls. gelatine. Slice of onion. Wash and clean shrimp, cut in small pieces. Heat soup with onion and green pepper to boiling point and boil 2 minutes. Soak gelatine in one-half cup cold water for 5 minutes. Soak in soup, add dissolved gelatine and shrimp. Pour into molds already rinsed in cold water. Chill on ice until thoroughly set. When ready to serve remove from molds and serve on lettuce leaf with mayonnaise. Mrs. Edgar Barrett. MARSHMALLOW SALAD. 1/2 lb. marshmallows. 1/2 t-spoon salt. 1 lb. almonds. 21/2 tbls. vinegar. 1 lb. can pineapple. 1/4 tbls. butter. 3 egg yolks. 1 tbls. sugar. 1/2 pt. cream. Blanche almonds ; cut in small pieces. Cut marshmallows in quarters. Cut pineapple in small pieces. Mix together in bowl and let stand. Beat yolks of eggs lightly and add salt, vinegar, butter and sugar ; boil till thick, stirring all the time. Remove from fire and when almost cold stir in the bowl of prepared marsh- mallows, almonds and pineapple. Put in cold place and just before serving fold in the half pint cream (previously whipped and on ice) serve on crisp lettuce leaves. This will serve 8 people. Mrs. L. C. Matthews. BAKED APPLE SALAD (A La PERLEE PLACE) 6 small uniform tart apples. Mayonnaise 1/4 cup chopped peanuts. Lettuce. 1 cup cubed marshmallows. Currant jelly. Core the apples and put them in a baking pan. Fill the centers with brown sugar and a lump of butter each. Bake as usual, bast- ing them with a little hot water. Then chill. Mix together the pea- nuts, marshmallows and three fourths cup of mayonnaise, fill the centers, and the top with a little more mayonnaise and cubes of currant jelly. Serve garnished with lettuce hearts. Mrs. T. F. Abercrombe. CANDLE SALAD. 8 medium uniform bananas 8 red cherries or strawberries. peeled. 1 cup mayonnaise. 8 slices pineapple. 1 head lettuce. 4 medium sized green bell pep- pers. Cut the green pepper into round rings after removing seed — then cut each ring in half. This is for handle on side of banana held there by 2 tooth picks. Place a lettuce leaf flat on plate, lay one slice of pineapple upon it — in center of pineapple stand upright 62 ATLANTA WOMAN'S CLUB COOK BOOK the banana (whole) after cutting a bit off each end. Stick the red cherry on top with tooth pick, fasten handle, place mayonnaise on side of lettuce leaf which is base of candle sticks. If the banana is made to stand erect, in slice of pineapple with a red cherry or strawberry stuck on top and a handle of green pep- per, a lighted candle is well represented. Mrs. E. A. Stevens. "AS YOU LIKE IT" SALAD. 8 tomatoes. Mayonnaise. 4 eggs. Lettuce. Peel sound tomatoes, and scoop from stem end a part of center. Place them on ice and just before serving partly fill with mayon- naise. Press into each tomato 1/2 of hard boiled egg, letting the rounded top rise a little above the tomato. Serve on lettuce leaf. Mrs. Norman Pool. "THE MARION CLUB SALAD". 1 qt. cream. 1 large can Royal Anne cher- 1 qt. mayonnaise. ries. 1 box gelatine. 2 large can pineapple sliced. 3^ cups sugar. 1 large grapefruit. 1 t-spoon salt. V2 lb. blanched almonds. Soak each envelope of gelatin in cup of pineapple juice 5 min- utes ; add one pint boiling water, sugar and set in cool place. Whip cream stiff, place on ice. Cut pineapple, grapefruit and almonds in small pieces, seed cherries. As soon as gelatine begins to congeal add in the following order cream, mayonnaise, cherries, pineapple and almonds. Last add grapefruit and salt. Put into mold size of teacup, to congeal. (Serves 20 people.) Nelle Pilcher Koch. FRUIT SALAD NO. 1. 1 can pineapple. 4 oranges. 1 can white cherries. 1 pk. gelatine. 1 cup cold water. 2 tbls. sugar. Soak gelatine in cold water; dissolve over hot water; cut the fruit in small pieces, then pour over the fruit juices to which has been added the gelatine and sugar. Harden and serve. Mrs. L. T. Patillo. FRUIT SALAD No. 2. Celery. Seedless raisins. Apples. Lettuce. Mayonnaise. Equal parts of celery, apples and seedless raisins, chopped in small pieces. (Steam raisins until tender and let it cool before using) Combine, serve on lettuce with mayonnaise dressing. SALADS, SANDWICHES AND DRESSINGS 63 MAYONNAISE. 4 egg yolks. Pinch cayenne pepper. 2 tbls. vinegar. 1 t-spoon dry mustard. 1 lemon (juice). IV2 pts. oil

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