Cooked Mayonnaise Or Boiled Dressing

4 eggs.

3/4 cup lemon juice.

1/2 cup butter or olive oil 2 to 3 tablespoons water.

1 teaspoon salt Break the eggs into the inner portion of a double boiler and beat until the yolk and white are well blended, but not until foamy. Add the lemon juice, water, salt and lastly the oil or butter. Cook until the mixture begins to thicken, stirring all the time. Remove from the heat and cool at once. Should the dressing curdle, place in a pan of cold water and beat vigorously with an egg beater. If the eggs are large 3 tablespoons water may be used; if small only 2. If a more acid dressing is desired, as for Potato Salad, use 1 cup of lemon juice and no water.

A little sugar may be added, if desired.

Mayonnaise Dressing

2 egg yolks 1/2 teaspoon salt.

2 tablespoons lemon juice 1 cup olive oil or salad oil.

Add the salt to the yolks of the eggs and beat with a dover egg beater until thoroughly blended, then add a drop or two of the oil, beat again and continue adding the oil, a very few drops at a time, beating meanwhile, until all the oil has been taken up. When it begins to thicken, however, add the oil a little faster and dilute with a little of the lemon juice. The lemon juice may be added whenever it becomes too thick. The success of this dressing depends upon having the ingredients cold and upon adding the oil slowly enough that it may be thoroughly emulsified before more is added. If it curdles, take another egg yolk, beat it until well blended and gradually add the curdled dressing to it in the same manner as the oil is added to the first egg yolk. When properly made, this is a thick dressing. Just before serving, add sufficient cream to make it of the desired consistency. If a more acid dressing is desired, more lemon juice may be added.

Cream Mayonnaise Dressing

1 egg.

2 tablespoons lemon juice 2 tablespoons butter.

1/3 teaspoon salt 1/2 tablespoon sugar 1/4 cup cream.

Beat the egg lightly, add the lemon juice, salt, sugar and butter, and cook in a double boiler until it begins to thicken. Remove from the heat and chill. Add the cream. If the cream is heavy enough to whip, the whipped cream is preferable. This makes a nice dressing for fruit salads.