136 THE BLUE BIRD Cook BOOK

MAYONNAISE
4 egg yolks 1 teaspoon salt
1 cup salad oil Ya teaspoon mustard
2 tablespoons vinegar Dash of cayenne

Beat egg yolks until smooth. Add a few drops of oil at a time until it begins to
thicken, then it can be added faster. Beat constantly. When it thickens add a few
drops of vinegar. Then add salt, mustard and cayenne. Continue beating and add
oil and vinegar alternately until above amounts are used.

MAYONNAISE DRESSING

2% teaspoons melted butter 1 tablespoon flour
Y2 tablespoon salt 1 egg

3% tablespoon sugar 3% cup milk

Y2 tablespoon mustard Yq cup vinegar

Cook in double boiler, add vinegar when it begins to boil; cook slowly until
thick. Beat with dover beater.

DRESSING FOR FRUIT SALAD
2 egg yolks, well beaten V4 cup pineapple juice
V4 cup sugar V4 cup orange juice
VY cup lemon juice
Boil in double boiler until smooth.

HONEY SALAD DRESSING

1 cup whipped cream 1 tablespoon lemon juice
2 tablespoons strained honey Salt to taste

Serve on fruit salad.

MAYONNAISE DRESSING

2 cups oil 1 tablespoon vinegar
1 egg 3% teaspoon salt
34 teaspoon mustard
Beat the eggs, mustard, salt and vinegar together, then add the oil slowly (drop
by drop until it starts to thicken). Keep in a cool place.

SALAD DRESSING

2 tablespoons butter 1/3 cup sugar

1 tablespoon flour 1 teaspoon mustard
3 eggs, beaten well 1 teaspoon salt

Yq cup vinegar 1 cup cream

Put butter and flour in double boiler. Beat the eggs well with a cup of cream. —
Include in this mixture, sugar, mustard and salt. Before taking off stove, add
vinegar. In making fruit salad dressing use 2 or 3 lemons in place of vinegar. ;

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