| OCR Text |
Show Mayonnaise Iressing. Yolks of two eggs, beaten light. "Aud to these: One teaspoonful of mustard; one teaspoonful of salt; half teaspoonful teaspoon-ful of sugar; a very little cayenne pepper pep-per on the end of a teaspoon. Stir these dry ingredients into the egg thoroughly. Measure out half pint of olive oil, two tablespoonfuls of vinegar. vine-gar. Begin putting in the oil, avery little at a time, and Stirring steadily as you can at once cover by stirring. The whole secret of good mayonnaise lie3 in putting in the oil so slowly at first that each drop can be coated with egg; any haste at this tage spoils it. When all the oil has been put in that the agg can consume, and the mixture gets stiff and ropey, put in a little vinegar, then more oil, and so on. until un-til all the oil has been used up; it can be added faster at the last. When all the oil is in. add the juice of one lemon, lem-on, which makes it delicate, and whitens whit-ens the sauce. This sauce "will keep on ice for one or two weeks. |
