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Mayonnaise Dressing

1 teaspoon powdered sugar teaspoon mustard, 1 tablespoon lemon if desired 1 cup olive oil juice 1 tablespoon vinegar Mix the salt and paprika, add other seasonings, and the yolks; beat well, adding the acid, gradually, beating it in with a Dover egg-beater. When all the acid has been added, turn in a teaspoonful of olive or other ) vegetable oil and continue the beating; add oil, a teaspoonful at a time, three or four times, beating vigorously meanwhile; then add the oil by the tablespoonful until all has been used. At the last beat in two or three tablespoonfuls of boiling water.

The boiling water is thought to keep the sauce from "turning" or curdling after it has been set aside. By adding all of the acid to the yolks before oil is used, the egg-beater may be used from the beginning. The larger surface over which the oil is spread to curdle. After the sauce is mixed, cover with an earthen or glass dish and set aside in a cool place. Russian dressing is made by combining mayonnaise, chili sauce and India relish in the proportion of mayonnaise and each chili sauce and India relish.