MAKING MAYONNAISE

Evening Post, Volume CXXIII, Issue 49, 27 February 1937, Page 19

MAKING MAYONNAISE

THE RIGHT PROPORTIONS

Unless it happens too often, making mayonnaise sounds an attractive proposition, and one which induces selfconfidence when it really comes off, states an overseas writer. Actually it takes a long time, and this whatever the recipe. Recipes vary considerably. Some people' leave out the mustard; others use lemon instead of vinegar. Some omit the cream.'

Mayonnaise should have a certain amount of kick, however, and toning it down often makes it taste too oily. The amateur can make mayonnaise with the yolks of one or two eggs according to the amount desired, and with salt, mustard, and pepper worked into the yolks, according to taste—a reasonable amount is half a teaspoonful of mustard and a saltspoonful of salt. Mustard here should not be made with

tailoring. The waist was simply belted with an inconspicuous plain front clip. The floor-length skirt 'was slit on either side in a manner reminiscent of the Orient. Two similar clip ornaments held the shoulders. The bodice was high in front, perfectly plain and backless, not to a V, as is usual, but squared off at the waist-belt. A simple detachable triangular cape, very small .and draping one arm only, was caught on the opposite shoulder with an enormous off-white single chrysanthemum. FLOWERS FOE BUTTONS. j

An entirely opposite model was of black chiffon, the skirt fitted well down