White Dressing
Egg yolk, 1, light colored.
Salt.
Cracked ice.
Cream, whipped to stiff froth, 6 tablespoonfuls.
Oil, 6 tablespoonfuls.
Lemon juice, 1 tablespoonful.
Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt; then add the oil drop by drop. The dressing should be very thick. Stand the bowl in another containing a little cracked ice, so that you may be constantly reducing the color of the egg. Now add slowly the lemon juice, then stir in the whipped cream. This dressing, if properly made, should be almost as white as whipped cream, while having the flavor of mayonnaise. Serve with Waldorf salad.