ranges into small
pieces and remove the seeds; put oranges and bananas alternately
into a glass dish with sugar sprinkled between, set them on ice for
1 hour and then serve.

844. +Pineapple Salad.+-- Pare and quarter 1 ripe pineapple, remove
the hard part in center and cut each quarter into fine slices or
dice; pare and cut 1/2 dozen oranges into small slices and remove the
pits; put oranges into a glass dish in alternate layers with
pineapple with plenty of sugar sprinkled between and place them on
ice for 1 or 2 hours before serving. Strawberries with pineapple are
prepared the same way.

845. +Cherry Salad.+-- Remove the pits from 1 pound cherries,
sprinkle with sugar and let them stand for 1 hour; then put them
with 1 pint ripe strawberries and a little more sugar into a glass
dish, set them on ice for 10 minutes and serve.

SALADS.

846. +Fine Mayonaise, No. 1.+-- The yolks of 4 eggs, 8 tablespoonfuls
salad oil, 4 tablespoonfuls white vinegar, 1 teaspoonful salt, 2
teaspoonfuls sugar, from 1 to 2 tablespoonfuls French mustard and 1/2
pint whipped cream or 3 tablespoonfuls condensed milk which is not
sweet; put the yolks in a small saucepan and stir them to a cream;
then slowly add, stirring constantly, 4 tablespoonfuls oil; when
this is well mixed add the 4 spoonfuls vinegar, set the saucepan in
a vessel of boiling water and stir over the fire till contents of
saucepan begin to thicken; then instantly remove and continue the
stirring until cold; then slowly add the remaining 4 spoonfuls oil,
stirring constantly; next add the salt and sugar; then the mustard
and lastly the cream or condensed milk. This mayonaise is excellent
if made exactly according to recipe. These quantities will make a
mayonaise sufficient for 10 persons. If the mayonaise is not all
wanted at one time fill it into jelly glasses without the cream. It
will then keep for some time. The cream can be added when wanted for
use.

847. +Mayonaise, No. 2.+-- 2 eggs, 4 tablespoonfuls oil, 2
tablespoonfuls vinegar, 1 teaspoonful sugar, 1/2 teaspoonful salt, 2
tablespoonfuls French mustard and 4 tablespoonfuls whipped cream or
1 tablespoonful condensed milk which is not sweet; put the yolks
into a small vessel and stir them to a cream; add by degrees the
oil, stirring constantly; then slowly add the vinegar, set the
vessel in a saucepan of boiling water and stir and boil till the
contents of saucepan begin to thicken; then remove from fire