1-1/2 c. oil
1/4 tsp. mustard
4 Tb. vinegar or lemon juice

Mix the dry ingredients in a bowl. Separate the eggs and add the yolks
to the dry ingredients. Beat these with a rotary egg beater until they
are well mixed. To this mixture, add a few drops of oil and continue to
beat. Add a drop of the vinegar or lemon juice, a few more drops of oil,
and beat constantly. Gradually increase the quantity of oil added each
time, but do not do this rapidly. As the oil is added and the beating is
continued, it will be noted that the mixture grows thicker, but when
vinegar is added the mixture is thinned. The quantity of vinegar is so
much less than that of oil that the oil may be added in small amounts
two or three times in succession before vinegar is added.

This process is rather long and slow, but if the mixing is done
correctly, the result will be a thick, smooth mixture that will not
separate for possibly 6 or 7 days. Mayonnaise mixers, which may be
procured for making this dressing, make the work easier, but they are
not at all necessary. Mayonnaise may be made as successfully with a bowl
and a rotary beater, if it will just be remembered that the liquid
ingredients must be added slowly and that they must be as cold
as possible.

40. COOKED MAYONNAISE.--A dressing that is very similar both in texture
and taste to the mayonnaise just explained and perhaps a little easier
to make is known as cooked mayonnaise. This dressing, as will be noted
from the accompanying recipe, may be made in larger quantities than the
uncooked mayonnaise.