Evening Republican, Volume 17, Number 303, Rensselaer, Jasper County, 20 December 1913 — Mayonnaise Dressing. [ARTICLE]

Mayonnaise Dressing.

The making of mayonnaise dressing Is usually a laborious and tiresome task as the oil must be used drop by drop, unless the person is fortunate enough to possess a mayonnaise mixer. By using hot water with egg, the, dropping is eliminated, when the task is lightened and the time consumed shortened. Mix with the yolk of an egg, a tablespoonful of hot water, beat them well together, then add the oil in as large quantities as desired, a pint may be added at will if* desired, without, curdling. Use pep* per and salt and vinegar to taste. A pint of olive oil Is the proportion to use with an egg.