MAYONNAISE II

1 egg
juice of 1 lemon or 4 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon paprika
few grains cayenne
2 cups salad oil

Put egg with vinegar or lemon juice and seasoning into bowl and beat
with rotary egg beater. Add oil a tablespoonful or more at a time,
beating constantly. Well covered, this mayonnaise will keep for three
or four weeks.

BOILED SALAD DRESSING

1/2 tablespoon salt
1-1/2 tablespoons sugar
1 teaspoon mustard
1/2 tablespoon flour
few grains cayenne
1/2 cup vinegar
2 eggs
3/4 cup milk
1 tablespoon butter or other shortening

Mix dry ingredients in top of double boiler; add vinegar and beaten
egg yolks and mix; add milk and butter. Cook in double boiler until
thick and smooth. Take from fire and add beaten egg whites. Cool and
serve.

RUSSIAN DRESSING

To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6
pimentos chopped fine, and if desired a dash of grated cheese.

BEVERAGES

BOILED COFFEE

For 4 cups. Beat half an egg white with three tablespoons cold water
and mix with 3/4 cup ground coffee; put into scalded coffee pot; add 1
quart boiling water and boil 5 minutes. Add 1/4 cup cold water and
allow to stand 3 minutes to settle before serving.

FRENCH OR DRIP COFFEE

6 tablespoons finely ground coffee
4 cups boiling water

Put coffee in fine strainer of coffee pot. Keep over hot water or on
back of range but do not boil. Pour boiling water slowly over coffee,
about one-quarter of a cup at a time, keeping pot covered between each
addition of water.

TEA

Water for tea should be freshly heated and just boiling. Teas are of
different strength, but a safe rule is 1 teaspoon dry tea to 1 cup
water. Scald teapot; put in dry tea and cover with little boiling
water for 1 minute. Add boiling water and cover closely. Allow it to
stand 3 to 6 minutes and strain off into a second hot pot before
serving.

CHOCOLATE

Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon
sugar and 2 tablespoons hot water. Boil all together till smooth; add
gradually 2 cups scalded milk; cook in double boiler 5 minutes. If
desired add 1/4 teaspoon vanilla. Serve with whipped cream.

COCOA

The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon
cold water and 3/4 milk to each cup. Mix dry cocoa with sugar and cold
water; cook over slow fire until thick; add milk, and boil 1 minute.

COCOA SYRUP

2 cups