Orange or Grapefruit Salad

Orange or Grapefruit Salad

Ingredients:
1/2 cup of olive−oil.
1 tablespoonful of lemon juice or vinegar.
1/2 teaspoonful of salt.

Directions:
Pinch of red pepper.
Put the yolk of the egg into a very cold bowl; it is better to put the bowl, the egg, the oil, and the beater all on
the ice a half−hour before you need them, for then the mayonnaise comes quicker. With a Dover egg−beater
beat till the yolk is very light indeed; then have some one else begin to put in the oil, one drop at a time, till
the mayonnaise becomes so thick it is difficult to turn the beater; then put in a drop or two of lemon or
vinegar, and this will thin it so you can use the oil again; keep on doing this till you have nearly a cup of the
dressing; if you need more oil than the rule calls for, use it, and toward the last add it two or three drops at a
time. When you have enough, and it is stiff enough, put in the pepper and salt and it is done. Never use
mustard except with lobster, as this will spoil the taste. Some salads, especially fruit and vegetable, need very
thick mayonnaise, and then it is better to make it with lemon juice, while a fish salad, or one to use with
meats, may be thinner, and then the vinegar will do; the lemon juice makes it thick. Always taste it before
using it, to see if it is just right, and, if not, put in more salt, or whatever it needs. You will soon learn. Most
people think mayonnaise is very difficult to make, but, really, it is as easy as baking potatoes, after you have
once learned how. Every salad given before is just as nice with mayonnaise as with French dressing, and you
can try each one both ways; then there are these, which are better with mayonnaise.
Chicken Salad