Knox Mayonnaise Dressing

Mix 1 teaspoonful mustard, 1 teaspoonful salt, 1 tablespoonful sugar, and a few grains of cayenne (sugar and mustard may be omitted). Add 2 egg yolks and when well mixed 1/2 teaspoonful lemon juice; then add 1 teaspoonful Knox gelatine soaked in 1/2 teaspoonful lemon juice 5 minutes and dissolved over boiling water. Cool and add 2 cups olive oil gradually, at first drop by drop, and stir constantly. As mixture thickens thin with three tablespoonfuls lemon juice. Add the oil and lemon juice alternately until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. Olive oil for the making of mayonnaise should be thoroughly chilled. Mayonnaise should be stiff enough to hold its shape.