Mayonnaise

Ingredients

• About 2: cups Wesson Oil
• Separate egg.
• Lemon juice as needed
• salt to taste

Method

1. 1

   Chill egg and oil.

2. 2

   Add oil to egg yolk drop by drop while beating until stiff.

3. 3

   Thin with lemon juice and fold in beaten egg white.

4. 4

   Be cautious with temperature and speed of oil addition.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 22. The excerpt below is the record exactly as published.

mayonnaise 2 tablespoons diced onion Sprinkle paprika Place helping of beets on crisp lettuce leaf. Mix 3 eggs, onion, re- lish and mayonnaise. Spread over beets and garnish with a couple of slices of egg and sprinkle with paprika. Virginia Bird TIP FOR TASTY POTATO SALAD Let slightly cooled-diced potatoes marinate with 2 tablespoons oil, 4 tablespoons vinegar, 4 tablespoons finely chopped onion. (About 2 hours before adding other ingredients.) Jean H. Banner LETTUCE TOPPING 1 ripe avacodo Salt 1 tomato put through sieve Dash of tabasco sauce 1 teaspoon grated onion. Add package of Philadelphia Cream Cheese and lemon juice to taste. Beat all together until smooth and runny. Edith Dunn VEGETABLE SALAD DRESSING Mix together: 6 tablespoons salad oil 1 teaspoon sugar 2 tablespoons vinegar Paprika 1 teaspoon salt Lemon juice Chill well. | Edith Dunn. CRANBERRY PINEAPPLE RELISH 1 lb. or 4 cups cranberries 1 large can crushed pineapple 1 lemon 1 1/2 to 2 cups sugar Wash cranberries, wash and quarter lemon. Grind. Add sugar and pineapple. Mix well, chill several hours before serving. Ida Vee Monson = 56 = SALADS TIP FOR FANCY SALAD Dip edge of lettuce leaves in paprika to add color to favorite salad. Jean H. Banner GRANDMOTHER CALL’S SALAD DRESSING Very good on any fruit salad 1 cup pineapple juice (or any fruit juice) 1/2 cup sugar Juice of one orange 1 tablespoon cornstarch Juice of one lemon Piece of butter,if desired 2 eggs, beaten Whipped cream Heat juices - add sugar and starch mixed. Cook over low heat until starch taste is: gone. Add slowly to beaten eggs and cook just long enough to mix thorough. Add butter if desired. When cold, or just before serving, add whipped cream to suit your taste. Ruth Neeley MAYONNAISE About 2: cups Wesson Oil Chill thoroughly the egg and oil. Separate egg. To the egg yolk add Wesson Oil drop by drop very slowly beating constantly until mixture is so stiff beater will hardly turn. Thin with lemon juice and add salt to taste. Fold stiffly beaten egg white into egg and oil mixture. Mix- ture will curdle ifeggandoil are not sufficiently cold and if oil is added too fast. Lemon juice as needed

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