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Mayonaise Salad Dressing

"Three times the spoon with oil of Lucca crown, And once with vinegar procured from town." 3 or 4 raw yolks of eggs. 1 teacupful of olive oil. About half as much vinegar. A teaspoonful of salt.

Drop the yolks into a bowl, soup plate, or deep, bright saucepan, add about as much oil and stir them together with a wooden spoon--or any other kind of a spoon--for a minute or two, then commence beating and add oil a tablespoonful at a time. After five minutes stirring and beating, the oil being more than half in, throw in the salt and begin adding the vinigar also by spoonfuls. On the addition of the salt the mayonaise will be very likely to thicken up at once and the vinegar is required to reduce it, as well as for flavor. The above is the way of making plain, straight-forward mayonaise that is practiced by cooks and their assistants daily all over the country, and being such a very simple operation there is no wonder if they do not see the reason for making so much ado about it. It takes ten or fifteen minutes to bring it to the proper consistence. There might be difficulty if the ingredients were warm; as a matter of habit cooks always keep the oil in a cold place. In hot weather set the bowl in ice water. Mayonaise of the required thickness cannot probably be made with a smaller proportion of oil, but the same yolks will take up much more if need be.

A quicker way than the foregoing is: Place the yolks in a deep quart bowl--set in ice water, if warm weather--add a spoonful of oil and whip with a Dover egg beater. In half a minute add more oil, then the salt, and the mixture will at once become like butter. Keep thinning with oil and vinegar as in the other case, three proportions of oil to one of vinegar.