l boiling; then beat in the beaten yolks of two
eggs, and a little salt if necessary. Do not allow the sauce to boil
after the eggs are added. Add to salad after it has become thoroughly
cold. Good with dandelion, endive, chicory, corn salad or lettuce.

=Hollandaise Sauce.=

Beat half a cup of butter to a cream; add the yolks of four eggs, one at
a time, beating in each thoroughly; add one-fourth a teaspoonful of
salt, a dash of paprica or cayenne, and half a cup of boiling water.
Cook over hot water until thick, adding gradually the juice of half a
lemon. Chill before using. This is good, especially for a fish salad, in
the place of mayonnaise.

=Bernaise Sauce.=

Use tarragon instead of plain vinegar, omit the water, with the
exception of one tablespoonful, and the hollandaise becomes bernaise
sauce. Oil may be used in the place of butter. The sauce resembles a
firm mayonnaise, and, as it keeps its shape well, is particularly
adapted for garnishing with pastry bag and tube.

[Illustration: Cucumber Salad for Fish Course.

(See page 36)]

[Illustration: Cooked Vegetable Salad

(See page 37)]

VEGETABLE SALADS SERVED WITH FRENCH DRESSING.

"Bestrewed with lettuce and cool salad herbs."

=Lettuce Salad.=

Wash and drain the lettuce leaves; toss lightly, so as to remove every
drop of water. Sprinkle them with oil, a few drops at a time, tossing
the leaves about with spoon and fork after each addition. When each leaf
glistens with oil (there should be no oil in the bottom of the bowl)
shake over them a few drops of vinegar, then dust with salt and freshly
ground pepper. The cutting of lettuce is considered a culinary sin; but,
when the straight-leaved lettuce, or the Romaine, is to be used, better
effects, at least as far as appearance is concerned, will be produced,
if the lettuce be cut into ribbons. To do this, wash the lettuce
carefully, without removing the leaves from the stem; fold together
across the centre, and with a sharp, thin knife cut into ribbons _less_
than half an inch in width.

=Endive Salad.=

Prepare as lettuce salad, first rubbing over the bowl with a clove of
garlic cut in halves. A few sprigs of chives, chopped fine, are
exceedingly palatable, sprinkled over a lettuce, endive, string-bean, or
other bean salad.

=A Few Combinations.=

Dress each vegetable separately with the dressing; then arrange upon the
serving-dish. Or, have the salad arranged upon