Two tablespoonfuls and beat again.
Two or three more and beat again.
Your mayonnaise will begin to thicken a
little.
Then add Wesson Oil, four Or five table
spoonfuls at a time, beating well after each
addition—until your mayonnaise is as thick
and stiff as you want it.
The more oil you use the thicker the
mayonnaise will be.
The quickest results are obtained if the
A
Ol
Mix
the vineg*.
salt and sugar
the mayonnaise—Dw
well
This makes a vtry mild miyon.
If you do oot like a sweet salad „
leave out the sugar. If you happen to
fer a very sweet dressing add more sugar a.
leave out the mustard. Or if your family is
fond of very spicy things, add any amount
and any kind of seasoning and spiccsyoulike.,
Suit yourself.
There is really nothing easier to make
than a good mayonnaise—and you hnourhow
good it is because you know tnat it is made
of Wesson Oil, a jrtsb egg and pun*spices.
After you have tried it oncevyou wilTSbc
amazed to find that anything so good-can
oost so little and be so easy totnakt,
Why wouldn’ttoday beagood time to trylt?
r ^ ^ r~~'
Mayonrfa i s e:
The finest oil is light in color and delicate in flavor just as
the purest, sweetest sugar is white. And for exactly the
same reason. Both have been refined—one from dark
oil, the other from dark brown raw sugar—refined to
pure goodness..
