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Mayonnaise Dressing (Blanchard Evaporated Eggs make)

Blanchard Evaporated Eggs make better Mayonnaise Dressing than shell eggs as the shell eggs contain an excessive amount of moisture for the proper making of this dressing. For this reason the amount of water added to the evaporated eggs has been reduced in this case. In preparing this dressing the directions must be closely followed.

Directions: Two heaping tablespoonfuls Blanchard Evaporated Eggs dissolved in four tablespoonfuls water, one level teaspoonful salt, one-half teaspoonful mustard, one teaspoonful sugar, dash of cayenne.

After thoroughly mixing the above, add slowly one pint salad oil, juice of one lemon and one tablespoonful vinegar.

Add oil, lemon juice and vinegar in half tablespoonfuls at a time, thoroughly beating mixture with egg beater after adding each half tablespoonful.