Put the yolk of an egg into a cup with a salt-spoonful of salt, and beat until light; then add one-half teaspoonful of dry mustard and beat again. Then add olive oil, drop by drop, then a few drops of vinegar and the same of lemon juice. Continue this process until the egg has absorbed a little more than a gill of oil; finish by adding a very little cayenne pepper and sugar. English Cook.
One tablespoonful of vinegar, three of olive oil, one salt-spoonful of salt and one of pepper. French Cook.
Take a yolk of a hard-boiled egg, rub it through a sieve and put into a bowl with the yolk of a raw egg, salt, pepper and a teaspoonful of prepared mustard; stir one way with a wooden spoon, adding slowly and alternately one gill of olive oil and two tablespoonfuls of vinegar. Finish with a tablespoonful of chopped herbs, parsley, celery tops and chives.
One cup of butter and one-half cup of sugar creamed; add one table-spoonful of salt, one of mustard, a pinch of cayenne pepper. Then add four eggs, one at a time, beating thoroughly. Next one cup of cream and last one and one-half pints of boiling vinegar. Stand over the fire until it approaches the boiling point; remove and bottle. It is nice with potato salad. Mrs. M. Y. F.
Take three gills of vinegar, one-half cupful of water; to this add three-quarters of a cup of butter whipped thoroughly, two eggs well beaten, one teaspoonful of flour, a dessert-spoonful of dry mustard, a pinch of cayenne pepper, one teaspoonful of white pepper, one heaping tea-spoonful of salt, one tablespoonful of sugar. Put the vinegar on the stove, and let come to a boil. Add the other ingredients, all save the eggs, which are to be added last, after coming off the stove. Whip all together while simmering on the stove three minutes. When cold add one gill of cream. It is then ready to bottle. This quantity will make a pint of the dressing and will keep for two months. Mrs. A. Robb.
Two whole eggs, one-half teaspoonful of mustard, one tablespoonful of sugar, two tablespoonfuls of butter, one-half teaspoonful of salt, one tumbler of weak vinegar or part water, Beat the eggs and add gradually the different ingredients, the butter last slightly melted; set the basin on the range; stir till it thickens, then add one-half cupful of sweet cream. Let cool and it is ready for use. Mrs. D. Z. Brooks.
The yolks of three eggs, seven tablespoonfuls of olive oil, one-half cup of melted butter, juice of one lemon, one teaspoonful of dry mustard, three teaspoonfuls of salt; cook these and when ready to use add one cup of whipped cream. Anna Smith.
Beat the yolks of eight eggs, add one cup of sugar slowly, beating thoroughly, one tablespoonful each of salt, white pepper, a little cayenne, and one-half cupful of cream or milk. Also add one tablespoonful of mustard dissolved in a little boiling water, one tablespoonful of flour well mixed in part of the cream, bring to a boil one and one-half pints of vinegar; add one cup of butter. Let it come to a boil, pour in the mixture, stir well for two or three minutes. When partially cool beat with egg beater. When cold, bottle and put in ice-chest. Mrs. G. Galbraith.
To one can of salmon take two good fair-sized heads of lettuce. Wash lettuce and allow it to drain. While it drains make a dressing of the yolks of four hard-boiled eggs and two yolks of raw eggs, one table-spoonful of olive oil, one teaspoonful of sugar, one of mustard and one of salt, one-half cup of vinegar; beat until perfectly smooth. Cut three-quarters of an inch off outside edge of lettuce leaves, lay these aside, cut up the balance of leaves in smaller pieces and mix with the salmon. Place all in a dish and pour over the dressing. Arrange the outer edges of lettuce leaves in a circle around the salad and cut hard-boiled whites of eggs in rings over the top. If eggs are gently lowered into boiling water and boiled just ten minutes, they will not be dark and will mash more easily. M. P. Vance.
Open a can of salmon, remove the skin and bones and flake fine with a silver fork. To one can of salmon add one-half spoonful of salt, dash of red pepper, one tablespoonful of lemon juice and one-half tablespoonful of vinegar. Set in a cool place for two hours. When wanted place the salmon on a bed of fresh lettuce leaves; cover with one-half cupful of mayonnaise and serve. D. E. B.