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Mrs. Adams’ Cooked Mayonnaise

Two rounded tablespoons flour, one teaspoon salt, one-half teaspoon paprika, one teaspoon sugar, one teaspoon corn syrup, one-third teaspoon mustard, one-fourth cup vinegar, three-fourths cup hot water, one egg, two-thirds cup salad oil.  Mix dry ingredients, add vinegar, syrup and two tablespoons oil.  Stir until smooth, add hot water, cook until thick in double broiler; cool, add egg yolk slightly beaten; add oil gradually, while beating constantly, and lastly, fold in stiffly beaten egg white.  Mrs. M. Earle Adams, Healdsburg.  Source: San Francisco Chronicle – 4 May 1919.

Mrs. Hart’s Delicious Mayonnaise

One-quarter teaspoon dry mustard, one-half teaspoon salt, one-half teaspoon sugar, two tablespoons condensed milk or cream.  Stir well, then add slowly salad oil, stirring constantly until the desired quantity is made, then thin with three tablespoons vinegar.  Mrs. F. E. Hart, 252 Central avenue.  Source: San Francisco Chronicle – 4 May 1919.

Mrs. Landner’s Boiled Mayonnaise

Break into a double boiler 4 eggs, 1 tablespoon butter, 1 tablespoon vinegar, pinch salt, pinch paprika, pinch white pepper and 1 heaping teaspoon Coleman’s mustard.  Beat this over fire till mixture thickens; let cool and mix with thick cream to taste.  Mrs. G. M. Landner, 1151 Leavenworth street.  Source: San Francisco Chronicle – 3 Aug 1919.

Ms. De Turk’s Mayonnaise

One egg yolk, adding salt, pepper (red), sugar, onion juice to taste.  Beat a few minutes and add the juice of a medium sized lemon all at once and stir; then add olive oil slowly at first, and as the mixture thickens add the oil in larger quantities.  It will become thick enough to cut with a knife.  If too thick, thin with more lemon juice or vinegar.  Beat well as you add the oil.  This is the best recipe I have ever used, as it is quickly made and it never fails.  Anna De Turk, 201 Pierce street.