Russian Mayonnaise

Ingredients

1 cup mayonnaise. 1/2 cup olive oil. 1 teaspoonful vinegar. 1/4 teaspoonful salt. 1/2 cup chili sauce.

1/2 teaspoonful paprica.

1 teaspoonful pimentos, chopped fine. 1 teaspoonful green pepper, chopped fine.

Method

Gradually beat the oil into the mayonnaise; add the other ingredients, then gradually beat in the chili sauce.

"1914" Salad Dressing

Endive, Lettuce, Chestnuts, Green Pepper, etc., for 1914 Salad.

Ingredients

Juice (scraped) 1/2 Bermuda onion. 3/4 cup olive oil. 1/3 cup red-wine vinegar. 1/4 cup tomato catsup.

1 tablespoonful Worcestershire sauce.

1 teaspoonful mushroom catsup.

1 teaspoonful paprica.

1/2 teaspoonful salt.

Method

Stir until well blended.

Roquefort Cheese Salad Dressing

Ingredients

2 ounces or 1/4 cup Roquefort cheese. 4 to 6 tablespoonfuls olive oil.

2 to 3 tablespoonfuls red-wine vinegar.

1/2 teaspoonful each, salt and paprica.

Method

Beat the cheese to a cream; then gradually beat in the oil, vinegar, etc. The uncooked yolk of an egg is sometimes beaten into the cheese, before the oil, and thick cream may replace part of the oil. Curdled Mayonnaise.

Occasionally a mayonnaise will assume a curdled appearance; under such circumstances, often the addition of a very little of white of egg or a few drops of lemon juice, with thorough beating, will cause the sauce to resume its former smoothness. In case it does not become smooth, put the yolk of an egg into a cold bowl, beat well, and add to it the curdled mixture, a little at a time.

Red Mayonnaise

Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of mayonnaise dressing, and when well blended beat very thoroughly into a cup or more of the dressing, or add dressing until the desired tint is attained.

Red Mayonnaise, No. 2. (For Fish)

Pound dried lobster coral in a mortar, sift, and add gradually to the dressing, to secure the shade desired. Or, after the salad is arranged in the bowl, or in nests, mask the top with mayonnaise of the usual color, and sift the coral over the centre, leaving a ring of yellow around the edge.

Sauce Tartare

Make a mayonnaise dressing, using tarragon vinegar. To each cup of dressing add one shallot, chopped fine, two tablespoonfuls, each, of finely chopped capers, olives and cucumber pickles, one tablespoonful of chopped parsley, and one-fourth a teaspoonful of powdered tarragon.

Sardine Mayonnaise

Skin and bone three sardines and pound them to a pulp; sift the cooked yolks of three eggs and add to the pulp; work until smooth, then add to one cup of mayonnaise dressing.

Jelly Mayonnaise

(Used for masking cold fish or salads, or as a garnish with forcing-bag and tube).

To a cup of mayonnaise dressing beat in gradually from two tablespoonfuls to one-third a cup of chilled but liquid aspic. More seasoning may be needed. Apply to a cold surface, or chill before using with forcing-bag.