Mayonnaise Dressing (Second Version)

Ingredients

• Yolk of one egg
• one tablespoonful of apple vinegar
• dash of cayenne or ground red pepper
• Wesson Salad Oil
• one teaspoonful vinegar
• three tablespoonfuls chile sauce

Method

1. 1

   In a deep bowl, beat the yolk of one egg with apple vinegar, salt, and cayenne.

2. 2

   Gradually add Wesson Salad Oil, one tablespoon at a time, beating until the mixture is thick enough to almost cut.

3. 3

   Use this dressing on salads or sandwiches.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 44. The excerpt below is the record exactly as published.

Yolk of one egg, one tablespoonful of apple vinegar, salt to taste, dash of cayenne or ground red pepper (hot pepper). Place all in a deep bowl and beat with egg beater till mixed. Add Wesson Salad Oil, a tablespoonful at a time, and continue beating till the mixture is stiff enough to almost cut. Use this on lettuce, tomatoes, chicken or any kind of salad. It also makes a nice filling for pepper or other sandwiches. PERFECTION SALAD. One envelope Knox gelatine, one-half cup cold water, one-half cup mild vinegar, one pint boiling water, one teaspoonful salt, one cup fine shredded cabbage, juice of one lemon, one-half cup sugar, two cups celery, cut into small pieces, one-fourth can sweet red peppers, cut fine. Soak gelatine in cold water five minutes, add vinegar, lemon juice, boiling water, sugar and salt. Then strain and when beginning to set, add other ingredients. Turn into a mold and chill. Serve on lettuce leaves with mayonnaise. — Mrs. E. E. Bernard. GINGER ALE SALAD. Dissolve one envelope Knox gelatine in cup hot water, juice of one can of white cherries, juice of two lemons, three rounded teaspoonfuls sugar, one can sliced pineapple, cut into dices, one bottle canned white cherries, one bottle of ginger ale. Let juice of cherries and the pineapple come to boiling point, add to the dissolved gelatine juice of lemons and sugar. Add ginger ale, stir thoroughly, and add fruit after the cherries have been stoned. If preferred you may use package of Jello dissolved in one-half j)int Avater leaving out lemons and sugar. Serve this on crisp lettuce with mayonnaise, and saltines. .This is a popular salad when tried once. — Mrs. W. S. Borland. PEANUT AND LETTUCE SALAD. To one pint finely chopped lettuce, add one-half pint well-beaten salted peanuts, one teaspoonful sugar. Mix well and serve either wath mayonnaise or French dressing. — Mrs. J. E. Lyon. RUSSIAN DRESSING. One cup mayonnaise, one half green pepper chopped fine, one half sweet red pepper chopped fine, two tablespoonfuls sweet oil, one teaspoonful vinegar, three tablespoonfuls chile sauce

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