Average cost of Mayonnaise Sauce (about half a pint).

Tine required, about 10 minutes.

Now we will show you how to make Mayonnaise Sauce.

1. We take two eggs and put the yolks in one basin and the whiles (which will not be wanted) into another basin.

2. We take a wooden spoon and just stir the yolks enough to break them.

3. We add to them a saltspoonful of salt and half a saltspoonful of pepper and a tablespoonful of French vinegar.

4. We take a bottle of salad oil, and, putting our thumb half over the top, pour in, drop by drop, the oil, stirring well with a whisk the whole time; a gill of oil will be sufficient.

N. B. - We might add a teaspoonful of ready-made mustard or tarragon vinegar if liked, stirring it in smoothly.

5. The sauce is now ready for use.

Now it is finished.

It has been suggested that the volume ought to be Americanized by omitting some of the English receipts that are but little used in this country, and substituting others for special American dishes.

But this suggestion involves a total misconception of the character of the work, which is valuable solely on account of the qualities it derives from the experience of the Training School. As American dishes are not used in England, there were of course no "lessons" in their preparation. Common receipts would be out of place in the following pages, and receipts for American dishes could not be properly introduced until they had been assimilated to the plan and peculiarities of the work. There are many hundred good English receipts that will be sought in vain in the volume; and those who refer to it to find the last new things in American cookery will of course be disappointed. It is not a receipt-book, but a book to show how to use and improve receipts; or, as stated in the English preface, it is not a dictionary of reference, but rather a grammar of processes. Its merit is that it offers an improved mode of kitchen practice; and, as the principles and conditions of good cookery are everywhere the same, all that is characteristic of the volume is just as applicable and valuable in this country as in England.

As the subject of cookery is in close relations with that of diet, I have aimed to increase the usefulness of the present work by appending a valuable essay upon "Diet in Health and Disease," the latest that has appeared, and by an eminent living authority on dietetical questions. Dr. Chambers is the author of various able works on the uses and effects of food, and in this article, which he recently contributed to the new edition of the " Encyclopaedia Britannica," he has summed up in an admirable manner the leading facts and principles of modern dietetical science. Hints derived from this essay will often be found of much service in directing housekeepers as to what it is best to cook, and in the composition of meals in various circumstances, with reference to occupation, enjoyment, and health.

E. A. Y.

New York, August, 1878.