French Dressing.

• ½ a teaspoonful of salt.
• A few grains of cayenne or paprica.
• ¼ a teaspoonful of pepper.
• 2 to 6 tablespoonfuls of vinegar or lemon juice.
• 6 tablespoonfuls of oil.

If desired,—

• ½ a teaspoonful of prepared mustard.
• ½ a teaspoonful of onion juice, or rub the salad-bowl with slice of onion, or clove of garlic.

Method.—Mix the condiments, add the oil and mix again; then add the acid, a few drops at a time, and beat until an emulsion is formed; then pour over the vegetables, toss with the spoon and fork, and serve. In Chicago a method has obtained that is well worth a trial: Put a bit of ice into the bowl with the condiments, and, by means of a fork pressed against or into this, use in mixing.

Second Method.—Pour the oil over the vegetables, toss, until the oil is evenly distributed, and dust with salt and pepper; then add the acid and toss again. When the salad is prepared at the table, the vegetables 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.

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.

• The yolks of 2 raw eggs.
• 1 pint of olive oil.
• 2 tablespoonfuls of vinegar.
• 2 tablespoonfuls of lemon juice.
• ½ 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 Mayonnaise in Quantity.

If four quarts or more of dressing be required, make the full amount at one time; cut down the number of yolks to one for each pint of oil, but keep the usual proportions of the other ingredients. Use a Dover egg-beater from the start; after a little a teaspoonful of oil can be added instead of drops, and, very soon, a much larger quantity.

Curdled Mayonnaise.

Occasionally a mayonnaise will assume a curdled appearance; under such circumstances, often the addition of a very little of white of egg or a few drops of lemon juice, with thorough beating, will cause the sauce to resume its former smoothness. In case it does not become smooth, put the yolk of an egg into a cold bowl, beat well, and add to it the curdled mixture, a little at a time.

Red Mayonnaise.

Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of mayonnaise dressing, and when well blended beat very thoroughly into a cup or more of the dressing, or add dressing until the desired tint is attained.

Red Mayonnaise, No. 2.

Pound dried lobster coral in a mortar, sift, and add gradually to the dressing, to secure the shade desired. Or, after the salad is arranged in the bowl, or in nests, mask the top with mayonnaise of the usual color, and sift the coral over the centre, leaving a ring of yellow around the edge.

Sauce Tartare.

Make a mayonnaise dressing, using tarragon vinegar. To each cup of dressing add one shallot, chopped fine, two tablespoonfuls, each, of finely chopped capers, olives and cucumber pickles, one tablespoonful of chopped parsley, and one-fourth a teaspoonful of powdered tarragon.

Sardine Mayonnaise.

Skin and bone three sardines and pound them to a pulp; sift the cooked yolks of three eggs and add to the pulp; work until smooth, then add to one cup of mayonnaise dressing.

Jelly Mayonnaise.

To a cup of mayonnaise dressing beat in gradually from two tablespoonfuls to one-third a cup of chilled but liquid aspic. More seasoning may be needed. Apply to a cold surface, or chill before using with forcing-bag.

Livournaise Sauce.

To a cup of mayonnaise dressing add a grating of nutmeg, one tablespoonful of chopped parsley and the pulp of eight anchovies.

To prepare the anchovies, wash, dry, remove skin and bones and pound to a pulp in a mortar.

Boiled Dressing for Chicken Salad.

• ½ a cup of chicken stock, well reduced.
• ½ a cup of vinegar.
• ¼ a cup of mixed mustard.
• 1 teaspoonful of salt.
• ½ a teaspoonful of paprica.
• Yolks of 5 eggs.
• ½ a cup of oil.
• ½ a cup of thick, sweet cream.

Method.—Simmer the liquor in which a fowl has been cooked, until it is well reduced. Put the stock, vinegar and mustard into a double boiler, and add the salt and pepper. Beat the yolks of the eggs and add carefully to the hot mixture, cooking in the same manner as a boiled custard. When cold and ready to serve, beat in with a whisk the oil, and then fold in the cream, beaten stiff with a Dover egg-beater. Melted butter, added before the dressing is cold, may be substituted for the oil.

Boiled Salad Dressing.

• 1 teaspoonful of mustard.
• ½ a teaspoonful of salt.
• ¼ a teaspoonful of paprica.
• Yolks of 3 eggs.
• 4 tablespoonfuls of melted butter.
• 2 tablespoonfuls of vinegar.
• ½ a cup of thick cream.
• 2 tablespoonfuls of lemon juice.

Method.—Mix together the mustard, salt and paprica, and add the yolks of eggs; stir well and add slowly the butter, vinegar and lemon juice, and cook in the double boiler until thick as soft custard. When cool and ready to serve, add the cream, beaten stiff with the Dover egg-beater.

Cream Salad Dressing.

• ¾ a cup of thick cream.
• 2 tablespoonfuls of vinegar or lemon juice.
• ¼ a teaspoonful of salt.
• A dash of white pepper and paprica.

Method.—Add the seasonings to the cream and beat with a Dover egg-beater until smooth and light. Add a scant fourth a cup of grated horseradish, for a change. The radish should be freshly grated, and added to the cream after it is beaten.

Dressing for Cole=Slaw.

Beat the yolks of three eggs with half a teaspoonful of made mustard, a dash of pepper and one-fourth a teaspoonful of salt; add one-third a cup of vinegar and two tablespoonfuls of butter, and cook over hot water until slightly thickened. Set aside to become cold before using.

Bacon Sauce.

Heat five tablespoonfuls of bacon fat; cook in it two tablespoonfuls of flour and a dash of paprica; add five tablespoonfuls of vinegar and half a cup of water; stir until 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.

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