Healthful cookery

^Mayonnaise Dressing. — Break the yolk of an egg, and add to it a large pinch of salt, and with a fork stir the yolk until it begins to stiffen. Gradually add to the yolk, a drop at a time, peanut or olive oil, stirring awhile after each drop is added. Continue this process until the mixture becomes too stiff to stir, then thin it with lemon juice and add some salt. The salt helps to stiffen it. Thicken again with oil in the same manner as before, and thin again with lemon juice. Continue this until the desired amount is made. When stiff enough to cut with a knife, add one teaspoonful of sugar. By setting on ice it will keep for a number of days. The success depends upon the care with which the oil is added ; at first a drop at a time, and toward the last two or three drops, and perhaps one teaspoonful, at a time. ^Mayonnaise Dressing, No. 2. — Add to two well-beaten eggs one teaspoonful of celery salt. Salads one-half teaspoonful of common salt, one-third cup of lemon juice. Beat well together, and cook in a double boiler over the fire, stirring constantly until it thickens, then remove from the fire, and beat until cold. *Sunflower Mayonnaise. — Press the yolks and whites of hard-boiled eggs separately through a wire strainer. Pile the yolks in the center of a salad-plate, placing the whites in a circle outside of it. Around this arrange shredded lettuce, piled lightly, and serve with a mayonnaise dressing. Two eggs for each three plates of salad will be sufficient. *French Dressing. — Boil together one-half cup of lemon juice, one-fourth cup of sugar, and a pinch of salt. Turn this slowly over one egg that is beaten separately, and then fold together. Most persons greatly enjoy a tasty soup or puree with which to begin the heavier meal of the day. Properly made and properly eaten, soup is both a wholesome and nutritious article of diet. Nearly all food substances, either alone or in combination, may be made into soup. The principal steps in the preparation of such are, — • 1st. All legumes, vegetables, fruits, and grains to be used for this purpose should be first cooked until tender, then pressed through a fine colander or wire sieve to render the material homogeneous, and to remove all skins and hard or woody fibers. 2d. To the pulp thus obtained, such a proportion of liquid, water, milk, cream, Nut Cream, or Nut Soup Stock should be added as will make the soup of proper consistency. That of single cream is usually taken as the standard. 3d. Season and reheat. With most soups it is important to reheat in a double boiler, particularly so with all such as are made from foods having starch in their composition. The skin or envelope which protected the starch-cells has been removed, and the starchy atoms, settling and clinging as Soups 1 77 they will to the bottom of the kettle, are very prone to burn when the soup is placed over the fire in an ordinary kettle. Like all other foods, soups require the action of the saliva for perfect digestion, and should be retained in the mouth until thoroughly mingled with it. Some dry food, as sticks, croutons, Zwieback, or wafers, eaten with soup, is an aid in this direction. A tablespoonful of Granola in the bowl of soup instead of wafers, is also very nice. Canned Pea Soup. — i can green peas, i tablespoonful Nut Butter, salt to season.