tency of
cream with a little cornstarch, add a tsp. of butter; when cold, add
to the dressing.)

MAYONNAISE DRESSING.

1/2 pt. of olive oil.
1 tsp. mustard.
1/2 tsp. salt.
Yolks of 2 uncooked eggs.
1 tbsp. lemon juice.
1 tbsp. vinegar.
1/2 tsp. sugar.
A speck of cayenne.

Put the yolks of the eggs into a cold bowl, stir in the dry
ingredients, beat well, using a silver or small wooden spoon. Then add
the oil, drop by drop. When the mixture gets so thick that it is
difficult to stir, add a few drops of the vinegar to thin it. Continue
stirring in the oil and vinegar alternately until all are used, when
it should be very thick; add the lemon juice last and beat for a few
minutes longer; a cupful of whipped cream may be stirred into this
dressing before using. (The following rules must be observed in order
to insure success: (1) to beat the yolks and dry ingredients until
thick; (2) to add the oil only in drops at first; (3) always beat or
stir in one direction, reversing the motion is apt to curdle the
dressing.)

LETTUCE SALAD.

Choose crisp, fresh lettuce, wash clean, let it remain for a little
time in cold or ice water, drain thoroughly, break or tear the leaves
into convenient pieces, dress with a French or cooked dressing; serve
at once, cold.

POTATO SALAD.

1 pt. cold boiled potatoes.
1/2 tsp. salt.
1/2 cup cooked dressing. Or the French dressing, as given.
1 tsp. finely chopped onion.
1 sp. pepper.

Cut the potatoes into pieces about the size of dice, mix the
seasonings with the potatoes, turn into a dish in alternate layers of
potatoes and dressing, having a little dressing on top. Garnish with
parsley, and allow to stand at least an hour in a cold place before
serving, so that the potatoes may absorb the seasoning. (Cold boiled
beets cut into cubes may be added in alternate layers with the
potatoes in this recipe, using a little more dressing.)

TOMATO SALAD.

Peel the tomatoes (without scalding) and put them on ice until very
cold, have crisp leaves of lettuce which have been washed and dried.
When ready to serve, cut the tomatoes in halves, place one-half on a
leaf of lettuce (the curly leaves being the best), on this put a tbsp.
of mayonnaise or cooked dressing, and serve immediately.

CABBAGE SALAD.

Cabbage or celery may be used as a salad by cutting rather fine,
allowing it to get cold and crisp, and serving with a cooke