Mayonnaise Dressing

Ingredients

• Yolk of one egg
• Half teaspoonful of salt
• Dash of cayenne pepper
• 1 cupful of salad oil
• 1-2 teaspoonfuls of lemon juice

Method

1. 1

   Put yolk of egg in bowl, add salt and pepper.

2. 2

   Beat thoroughly, then add oil little at a time until all is used.

3. 3

   Beat until smooth, then add lemon juice.

Nutrition per serving

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 11. The excerpt below is the record exactly as published.

mayonnaise dressing. — Miss FLORENCE P. WEIMER, 143 S. Vernon Ave. Cucumber and Pineapple Salad Cut 1 large can of pineapple in little dice and 2 cucum- bers. Take the juice of pineapple and one-half box of Knox's gelatine dissolve in juice. Pour over cucumber and pineapple, put in moulds and let harden. Serve on lettuce leaves with one-half mayonnaise, one-half whipped cream. Garnish. — Miss FLORENCE P. WEIMER, Pasadena Cateress. Marshmallow Salad 1 fourth Ib. marshmallows cut up 1 half Ib. pecan nuts broken in bits 1 cup white cherries 1 cup pineapple cut up Dressing, 1 half cup whipped cream 1 third cup mayonnaise Chill the fruits and before serving mix with dressing and place on lettuce leaf. — MRS. ETTA V. MOXLEY, First Vice President of State Federation, Santa Monica. Heavenly Hash Yolks of 4 eggs 1 cup powdered sugar 1 half teaspoon salt Juice of 1 lemon 6 bananas 4 oranges Beat the yolks till very thick and into them gradually sugar and salt. Whip till sugar is dissolved, add lemon juice and beat again. Peel and slice thin oranges and bananas. Put in a deep dish a layer of bananas then one of the mix- ture next one of the oranges and then one of the dressing again, going on in this manner until all of the ingredients are used up. Put bananas on top. Pour the rest of the dressing on. Serve cold. — MRS. E. WINN, Pasadena. FEDERATION COOK BOOK 37 Fruit Salad 6 oranges cut in pieces 3 bananas cut in dice 1 small can of sliced pineapple cut in pieces 1-3 of a cup of shelled pecans (chill) Mix with 2-3 mayonnaise dressing and 1-3 whipped cream Serve on lettuce leaves garnished with maraschino cher- ries.— B. L. TURNER, Pasadena. Chicken Salad 1 quart of chicken 1 tablespoon vinegar 1 pint of celery 1 teaspoon of salt 1 tablespoon of oil 1-2 teaspoon pepper Mix with mayonnaise dressing. — MRS. LAWSON, Pasa- dena Ave. Peach Salad Halve and stone large fresh peaches. Fill the cavities with a mixture of broken walnuts, pieces of pear and a dash of celery or parsley. When serving garnish with parsley and serve with whipped cream dressing. — Miss LEONYA JONES, Nautilus Club. Mayonnaise Dressing Yolk of one egg Half teaspoonful of salt Dash of cayenne pepper 1 cupful of salad oil 11-2 teaspoonfuls of lemon juice

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