may be dressed in a bowl, then arranged on the serving-dish; or, if but
one vegetable is used, it is preferable to serve from the dish in which
it is dressed.

=To Mix a Quantity of Dressing.=

Put all the ingredients into a fruit jar, fit on one or more rubbers and
the cover; then shake the jar vigorously, until a smooth dressing is
formed.

=Claret Dressing.=

(_For lettuce or fruit salad._)

Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and
four tablespoonfuls of oil; add gradually one tablespoonful of claret
and one tablespoonful of lemon juice or vinegar.

=Mayonnaise Dressing.=

INGREDIENTS.

The yolks of 2 raw eggs.
1 pint of olive oil.
2 tablespoonfuls of vinegar.
2 tablespoonfuls of lemon juice.
1/2 a teaspoonful of salt.
A few grains of cayenne or paprica.

If desired,--

1 teaspoonful, each, of mustard and powdered sugar.

_Method._--An amateur will probably find it helpful to have all the
utensils and ingredients thoroughly chilled, but the professional
salad-maker thinks it expedient to have the ingredients and utensils of
the same temperature as the room in which the dressing is to be served.
Beat the yolks with a small wooden spoon or silver fork, add the
condiments and mix again; then add one teaspoonful of vinegar, and, when
well mixed with the other ingredients, add the oil, at first drop by
drop. When the mixture has become of good consistency the oil may be
added faster. When it is too thick to beat well, add a little of the
lemon juice, then more oil, and so on alternately, until the ingredients
are used. If a very heavy dressing is desired, as when it is to be put
on with forcing-bag and tubes for a garnish, an additional half a cup of
oil may be added without increasing the quantity of acid.

In preparing mayonnaise, there is absolutely no danger of curdling, if
the eggs be fresh and the oil be added slowly, especially if the
materials and utensils have been thoroughly chilled. If the yolks do not
thicken when beaten with the condiments, but spread out over the bowl,
you have sufficient indication that they will not thicken upon the
addition of the oil, and it were better to select others and begin
again. Take care to add the teaspoonful of acid to the yolks and
condiments before beginning to drop in the oil, as this lessens the
liability of the mixture to curdle.

=How to Make