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Mayonnaise Dressing (Making this dressing use)

In making this dressing, use an egg-beater. A large quart bowl with straight sides. Have both well cooled with ice; also a fresh egg and the oil to be used for the dressing. Put the yolk into the bowl and beat well before adding any oil. Beat in the oil, a few drops at a time, until it shows that it is combining perfectly with the egg, then add more freely. When the mixture becomes too stiff to beat easily, add one at a time, two teaspoonfuls of lemon juice or vinegar, which will thin it. Beat in more oil until again very stiff, when thin with acid as before. By thus alienating the oil and acid, a quart or more of oil may be made into a light, thick, cream colored dressing with only one egg yolk. With an assistant to pour the oil, very slowly at first and more freely afterward, one can convert a large bottle of oil into a deliciously smooth, thick mayonnaise dressing in a short time.

For seasoning, a tablespoonful of mustard, one teaspoonful of sugar, one teaspoonful of salt, cayenne to taste; I should say one-quarter of a saltspoonful of cayenne.