Evening Republican, Volume 17, Number 213, Rensselaer, Jasper County, 6 September 1913 — Before Mayonnaise. [ARTICLE]

Before Mayonnaise.

In the days before the art of mayonnaise dressing was known to every good cook the English had a very fair substitute for it which they used with' their salads. It was called “an artful mixture,” and doubtless as much ingenuity was used in its mixing as the modern cook uses in 'making mayonnaise. It consisted of mustard, oil and vinegar, "artfully” mixed to a smooth dressing. At her discretion the cook might add the hard-boiled yolks of new-laid eggs, if before adding them she carefully rubbed them to a powder. The recipe, though , somewhat vague, suggests a dressing with claims of attention to the lover of good salads.