Mayonnaise Dressing. (No. 1.)

1egg (yolk only).

2saltspoonfuls salt. A pinch black pepper.

1/3 teaspoonful dry mustard. A dash cayenne pepper.

1/2 cupful salad oil.

A few drops lemon juice (or vinegar).

l 1/2 teaspoonsfuls vinegar.

Beat the egg well with a fork; add the dry things, and mix well. Then work in the oil, drop by drop, or it will curdle, alternating at first with a few drops of vinegar to give smoothness. When thick as jelly alternate again with a few drops of lemon juice or vinegar. When the oil is all used stir in the vinegar.

This will keep a week, if not longer, if put into a bottle with a glass stopper and kept in a cold place.

Make it when you have yolks left, after making White Cake, etc.

Mayonnaise Dressing. (No. 2.)

(Philadelphia Cooking School.)

3 eggs, yolks only.

1 teaspoonful salt,

1 teaspoonful mustard, dry.

1 teaspoonful sugar.

Mix like the former.

A dash of cayenne pepper.

1 cupful olive oil.

1 tablespoonful vinegar.