with meats. The lettuce salad, with the French dressing, and the
dressed celery, are the best to serve after the meats. A rich salad,
like chicken, lobster or salmon, is out of place at a company dinner.
It is best served for suppers and lunches. The success of a salad
(after the dressing is made) depends upon keeping the lettuce or
celery crisp and not adding meat or dressing to it until the time for
serving.


Mayonnaise Dressing.

A table-spoonful of mustard, one of sugar, one-tenth of a teaspoonful
of cayenne, one teaspoonful of salt, the yolks of three uncooked eggs,
the juice of half a lemon, a quarter of a cupful of vinegar, a pint of
oil and a cupful of whipped cream. Beat the yolks and dry ingredients,
until they are very light and thick, with either a silver or wooden
spoon--or, better still, with a Dover beater of second size. The bowl
in which the dressing is made should be set in a pan of ice water
during the beating. Add a few drops of oil at a time until the
dressing becomes very _thick_ and rather hard. After it has
reached this stage the oil can be added more rapidly. When it gets so
thick that the beater turns hard, add a little vinegar. When the last
of the oil and vinegar has been added it should be very thick. Now add
the lemon juice and whipped cream, and place on ice for a few hours,
unless you are ready to use it. The cream may be omitted without
injury.


Salad Dressing Made at the Table.