vinegar. When made properly it should be of the consistency of butter in
summer time. Many women cooks labour under the delusion that it requires
the addition of cream. Mayonnaise sauce is made as follows:--Break an egg
and separate the yolk from the white, and place the yolk at the bottom of a
large basin. Next take a bottle of oil, which must be cool but bright; if
the oil is cloudy, as it often is in cold weather, you cannot make the
sauce. Nor can you if the oil has been kept in a warm place. Now proceed
to let the oil drop, drop by drop, on the yolk of egg, and with a silver
fork, or still better, a wooden one, beat the yolk of egg and oil quickly
together. Continue to drop the oil, taking care that only a few drops drop
at a time, especially at starting, and continue to beat the mixture lightly
and quickly. Gradually the yolk of egg and oil will begin to get thick,
first of all like custard. When this is the case a little more oil may be
added at a time, but never more than a teaspoonful. As more oil is added,
and the beating continues, the sauce gets thicker and thicker, till it is
nearly as thick as butter in summer time. When it arrives at this stage no
more oil should be added. A little tarragon vinegar may be added at the
finish, or a little lemon juice. This makes the sauce whiter in colour.
One yolk of egg will take a teacupful of oil. It is best to add pepper and
salt when the salad is mixed. Mayonnaise sauce is by far the best sauce
for lettuce salad. It will keep a day, but should be kept in a cool place,
and the basin should be covered over with a moist cloth.


MAYONNAISE SAUCE, GREEN.--Make some mayonnaise sauce as above, and colour
it with some spinach colouring (vegetable colouring, sold in bottles by all
grocers).


MINT SAUCE.--Take plenty of fresh mint leaves, as the secret of good mint