English Salad Sauce

Break the yolk of one hard boiled egg with a silver fork, add to it a saltspoonful of salt, a teaspoonful of dry mustard, a mashed mealy potato, two dessert spoonfuls each of cream and oil, and one tablespoonful of vinegar; mix until smooth and firm.

Remolade

Beat a fresh raw egg, add to it a teaspoonful of mixed mustard, and three table-spoonfuls of oil; when smooth add just enough vinegar to change the color slightly.

Sweet Sauce

Mix well two tablespoon-fuls of oil, the raw yolk of one egg, a saltspoonful of salt, a half that quantity of pepper, one tablespoonful of vinegar, and a dessertspoonful of moist sugar.

Piquante Salad Sauce

Mix together the yolks of two hard boiled and two raw eggs; add one tablespoonful each of cream and oil; and, when smooth, enough Chili or tarragon vinegar to season sharply, about two tablespoonfuls.

Green Remolade

One dessert spoonful each of chopped tarragon, chives, and sorrel, pounded in a mortar; add a saltspoonful of salt, half that quantity of mignonette pepper, one tablespoonful of mixed mustard, a gill of oil, and the raw yolks of three eggs; when pounded quite smooth, dilute it with a little vinegar, and strain it through a sieve.

Oil Sauce

Pound in a mortar one shallot or two button onions, the yolks of two hard boiled eggs, a saltspoonful of herbs, a tablespoonful of vinegar, and enough oil to thicken it, about one gill.

Ravigote Sauce

Clean and chop a few salad herbs, put one teaspoonful of each into a small pan with a tablespoonful of meat jelly or thick stock, and a little pepper and salt; stir till the jelly is hot, and then add one tablespoonful of vinegar, and two of good oil; when thoroughly mixed set the sauce-pan into a cool place, or pour out the mixture on a dish until it is wanted for use.

Egg Dressing

Chop the yolks and whites of two hard boiled eggs separately, but not fine; strew them upon any salad after having dressed it with two tablespoonfuls of cream, and one of white vinegar.

Anchovy Salad Sauce

Mix until smooth two raw eggs, one teaspoonful of the essence of anchovy, one tablespoonful of vinegar, and two of oil.

Swiss Dressing

Pound two ounces of old cheese in a mortar, add one tablespoonful of vinegar, a little salt and pepper, and dilute to the consistency of cream with oil.

Spring Dressing

Beat the yolks of two raw eggs, add a teaspoonful of salt, and a saltspoon-ful of dry mustard, chop one leek or two new onions, and mix them in, then add three tablespoonfuls of oil and one of vinegar and mix thoroughly; tear up two heads of lettuce, putting thin slices of boiled beets upon it, and pour the dressing over all.

Mayonnaise

Place in the bottom of a salad bowl the yolk of one raw egg, a level teaspoonful of salt, the same quantity of dry mustard, a salt-spoonful of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the juice of half a lemon; mix these ingredients with a wooden salad spoon until they assume a creamy white appearance; then add, drop by drop, three gills of salad oil, stirring the mayonnaise constantly; if it thickens too rapidly, thin it with a little of the juice from the second half of the lemon, until all is used; and towards the finish add gradually four tablespoonfuls of tarragon vinegar. Keep it cool until wanted for use.

Hot Salad Sauce

This sauce when cold is an excellent and economical substitute for the more expensive mayonnaise.

Part I

Put one ounce each of butter and flour into a sauce-pan over the fire, and stir until it is melted, add gradually half a pint of boiling water, season with a teaspoonful of salt, and quarter of a saltspoonful of white pepper, stir till smooth, and set a little away from the fire, while you make the following sauce.

Part 2

Put the yolk of one raw egg in a salad bowl, add a quarter of a saltspoonful of salt, half that quantity of grated nutmeg, as much cayenne as you can take up on the point of a very small penknife blade; mix these ingredients with a wooden salad spoon thoroughly, and then add, a few drops at a time and alternately, three tablespoonfuls of oil, and one of vinegar. Pour the preparation marked part 1, into this, gradually stirring until the sauces are thoroughly mixed; cool and use. This sauce will keep for weeks in a cool place.

Romaine Salad Dressing

Grate half an ounce of onion, mix it with a teaspoonful of lemon juice, a saltspoonful each of salt and powdered sugar, a level saltspoonful each of white pepper, and dry mustard, then gradually add three tablespoonfuls of oil, and one of vinegar. Use for lettuce or tomato salad