Dip and Spread Recipes

Mayonnaise:

Put the egg yolks in a small bowl, add the salt and a half teaspoon lemon juice, and mix well
Add the oil gradually, drop by drop at first, but faster as you proceed, and stir constantly with a wire whisk. As the mixture thickens, thin it with lemon juice
Add oil and lemon juice alternately until all is used, stirring or beating constantly
Season to taste with a pinch of cayenne

Keep well covered and in a cool place when not in use
Mayonnaise may be made more economically and in less time by using the whole egg, as the white of egg takes up the oil more readily than does the yolk used by itself, and it also takes up more oil proportionately than the yolk. However, the colour and the flavour will not be quite so rich as when the yolks only are used; but this lack of colour can be overcome by the use of a little vegetable butter colouring, and the difference is not noticed by many
Mayonnaise was originated in 1756

Place 3/4 cup of the zucchini and remaining ingredients in food processor. Process until smooth
Remove and stir in remaining zucchini
Cover and chill for 4 hours before use

Heat cream cheese, sour cream, corned beef, Swiss cheese and sauerkraut in small sauce pan over low heat until hot, thin with milk if necessary
Serve with rye crackers

Boil potatoes until very soft. Drain well. Transfer to a food processor with steel blade, or to a mixing bowl
With out waiting for potatoes to cool, add remaining ingredients. Whip until very smooth, stirring the parsley when finished
Cover tightly and chill

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