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White Mayonnaise

To make white Mayonnaise follow the ordinary directions, using lemon juice instead of vinegar, omitting the paprika and adding, when finished, a half cup of whipped cream or half an egg white beaten very stiff.

COOKED DRESSING (MOCK MAYONNAISE) 1 cup milk 1 tablespoon butter 2 teaspoons mustard 2 teaspoons sugar 2 teaspoons flour 1 egg 1 tablespoon vinegar 1/2 teaspoon salt Heat the milk and butter; add the egg into which the mustard and sugar and flour have been well beaten. Stir over the fire until the mixture thickens; add the vinegar; take from the fire and add the salt. This may be used in place of Mayonnaise dressing by those who do not care for oil.