When oil is disliked in salads, the following dressing will be found excellent: Rub the yolks of two hard-boiled eggs very fine with a spoon, incorporate with them a dessertspoonful of mixed mustard; then stir in a tablespoonful of melted butter, half a teacupful of thick cream, a saltspoonful of salt, and cayenne pepper enough to take up on the point of a very small penknife-blade, and a few drops of anchovy or Worcestershire sauce, and, very carefully, sufficient vinegar to reduce the mixture to a smooth creamy consistency, and pour it upon lettuce carefully prepared for the table.