Evening Republican, Volume 19, Number 110, Rensselaer, Jasper County, 10 May 1915 — When Mayonnaise Curdles. [ARTICLE]

When Mayonnaise Curdles.

No matter what the cause mayonnaise is found to curdle almost as often as it stays There is no reason to despair, however, for by beating the yolk of a fresh egg quite smooth and stirring it into the curdled mayonnaise the dressing will be united and quite good onoe more. A precaution which every cook will be wise to take is in boiling milk which is more than eight hours old In summer or twelve hours old in winter. If she will drop in a small piece of baking soda (the size of a pea to a s quart of milk) it will prevent the milk from curdling. Otherwise if she tries to boil milk left over night she may find it all separated.