The royal baker and pastry cook

Sauce Tartare. — Make 1 cup mayonnaise (see Salads). Chop very fine 1 tablespoon each of capers, olives, green cucumber pickle, and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or broiled fish. Maitre d’Hotel Butter. — Cream 2 tablespoons butter, add gradually Viz teaspoon salt, V| teaspoon white pepper, 1 tablespoon each of lemon juice and chopped parsley. Keep very cold. Serve with fried fish or broiled steak. Horse-radish Sauce. — Cream 2 tablespoons butter; add 2 tablespoons fresh grated horseradish, 1 tablespoon very thick cream. Viz teaspoon lemon juice. Keep very cold. Mint Sauce. — 1 cup chopped green mint leaves. Viz cup vinegar, V4 cup powdered sugar. Mix 1 hour before serving. ¥ Salads and Cheese MAYONNAISE. — Have dishes and ingredients very cold. If summer, set dish in pan of pounded ice. In soupplate or shallow bowl put yolk 1 raw egg, add U teaspoon salt and dash cayenne, a few drops of Tobasco and a teaspoon Worcestershire sauce, stir with fork till very thick. Add few drops olive oil and stir; add more oil, few drops at a time, until mixture balls on fork. Thin with few drops lemon juice or vinegar, then add more oil. Alternate in this way until 1 cup olive oil is used and dressing is thick and glossy, like a jelly. About 3 tablespoons lemon juice or 2 of vinegar will be needed, according to its acidity. Always stir in the same direction. Keep covered and on ice until needed. French Dressing. — Mix Vi teaspoon salt, dash white pepper, and 3 tablespoons olive oil. Stir for few minutes, then gradually add 1 tablespoon vinegar, stirring rapidly until mixture is slightly thickened and vinegar cannot be noticed. Mixture will separate after about 20 minutes. Boiled Dressing. — 3 beaten eggs, 1 cup rich milk, % teaspoon dry mustard, 2 teaspoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butter, V<z cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place. Cream Dressing. — 1 cup cream, 1 tablespoon flour, 3 tablespoons vinegar, 2 tablespoons butter, V<z teaspoon powdered sugar, 1 teaspoon salt, Vi teaspoon pepper, % teaspoon mustard, whites 2 eggs. Cook in double boiler, stirring constantly, and adding whipped whites just before taking from fire. Celery Salad. — 2 bunches celery, 1 tablespoon salad oil, 4 tablespoons vinegar, 1 small teaspoon fine sugar, pepper and salt to taste. Wash and scrape celery; lay in ice-cold water until dinner-time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad-bowl. Chicken Salad. — Cut cold roast or boiled chicken in small dice, add Va as much blanched celery cut fine, season with salt and pepper. Mix with French dressing and set away for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, arrange on lettuce leaves and cover with thick mayonnaise. Lobster Salad. — Tear the meat of lobster into shreds with two forks, and let it get cold. Mix with blanched celery cut in small pieces — V4 celery, % lobster. Mix with mayonnaise. Make cups of small blanched leaves of lettuce, fill with salad, garnish with mayonnaise, capers, and lobster coral. Keep on ice until served.