Aspic Mayonnaise Dressing.

Melt, but heat only slightly, one cupful of aspic jelly; or, one
cupful of consomme will answer, if it is well jellied. Put in a bowl
and place in a basin of ice water. Have ready the juice of half a
lemon, one cupful of salad oil, one-fourth of a cupful of vinegar, one
table-spoonful of sugar, one scant table-spoonful of mustard, one
teaspoonful of salt and one-tenth of a teaspoonful of cayenne. Mix the
dry ingredients with the vinegar. Beat the jelly with a whisk, and as
soon as it begins to thicken, add the oil and vinegar, a little at a
time. Add the lemon juice the last thing. You must beat all the time
after the bowl is placed in the ice water. This gives a whiter
dressing than that made with the yolks of eggs.


Boiled Salad Dressing.

Three eggs, one table-spoonful each of sugar, oil and salt a scant
table-spoonful of mustard, a cupful of milk and one of vinegar. Stir
oil, salt, mustard and sugar in a bowl until perfectly smooth. Add the
eggs, and beat well; then add the vinegar, and finally the milk. Place
the bowl in a basin of boiling water, and stir the dressing until it
thickens like soft custard. The time of cooking depends upon the
thickness of the bowl. If a common white bowl is used, and it is
placed in water that is boiling at the time and is kept constantly
boiling, from eight to ten minutes will suffice; but if the bowl is
very thick, from twelve to fifteen minutes will be needed. The
dressing will keep two weeks if bottled tightly and put in a cool
place.