For a salad of moderate size pound very smoothly the yolks of two hard-boiled eggs with a small teaspoonful of unmade mustard, half as much sugar in fine powder, and a saltspoonful of salt. Mix gradually with these a small cup of cream, or the same quantity of very pure oil, and two tablespoonsful of vinegar. More salt and acid can be added at pleasure; but the latter usually predominates too much in English salads. A few drops of cayenne vinegar will improve this receipt.

Hard yolks of eggs, 2; unmade mustard, 1 small teaspoonful; sugar, half as much; salt, 1 saltspoonful; cream or oil, small cupful; vinegar, 2 tablespoonsful.

Observation 1

To some tastes a teaspoonful or more of eschalot vinegar would be an acceptable addition to this sauce, which may be otherwise varied in numberless ways. Cucumber-vinegar may be substituted for other, and small quantities of soy, cavice, essence of anchovies, or catsup may in turn be used to flavour the compound. The salad-bowl too may be rubbed with a cut clove of garlic, to give the whole composition a very slight flavour of it. The eggs should be boiled for fifteen minutes, and allowed to become quite cold always before they are pounded, or the mixture will not be smooth: if it should curdle, which it will sometimes do, if not carefully made, add to it the yolk of a very fresh unboiled egg.

Observation 2

As we have before had occasion to remark, garlic, when very sparingly and judiciously used, imparts a remarkably fine savour to a sauce or gravy, and neither a strong nor a coarse one, as it does when used in larger quantities. The veriest morsel (or, as the French call it, a mere soupcon) of the root is sufficient to give this agreeable piquancy, but unless the proportion be extremely small, the effect will be quite different. The Italians dress their salads upon a round of delicately toasted bread, which is rubbed with garlic, saturated with oil, and sprinkled with cayenne, before it is laid into the bowl: they also eat the bread thus prepared, but with less of oil, and untoasted often before their meals, as a digestor.

French Salad Dressing

Stir a saltspoonful of salt and half as much pepper into a large spoonful of oil, and when the salt is dissolved, mix with them four additional spoonsful of oil, and pour the whole over the salad; let it be well turned, and then add a couple of spoonsful of vinegar; mix the whole thoroughly and serve it without delay. The salad should not be dressed in this way until the instant before it is wanted for table: the proportions of salt and pepper can be increased at pleasure, and common, or cucumber vinegar may be substituted for the tarragon, which, however is more frequently used in France than any other

Salt, 1 spoonful; pepper, 1/2 as much; oil, 5 salad-spoonsful; tarragon, or other vinegar, 2 spoonsful.