Dressing
Yolk of 1 egg 1 cup oil 1/2 teaspoon salt 1/4 teaspoon paprika 2 tablespoons vinegar or lemon juice Beat the egg yolk and add all the seasonings including the vinegar. Add the oil, a teaspoon at a time, and beat after each addition, using either a Dover egg-beater or a wire whip. If the dressing should curdle add a little more vinegar or lemon juice; or another egg yolk may be beaten in a clean bowl and then the curdled mixture beaten into it, a teaspoon at a time. The egg white may be beaten and added to thin the dressing instead of cream.
Salads with mayonnaise dressing are especially adapted for meals in which there is no regular meat course. Salad with French dressing is better with a meal having a meat course and a rich dessert.