| flavour of marjoram is very useful for i soups, sausages, etc. A quick way of i imparting the flavour of marjoram is by means of the essence. It should be used with caution, a few drops only being as a rule sufficient to flavour a considerable quantity. When essence of marjoram is used for flavouring any solid substance it should be carefully mixed with a small quantity of fluid or butter, otherwise one part will be found to contain more of the flavour of mar- joram than another. MARMALADE. — There are various kinds of marmalade, the best known, of course, being orange marmalade. In addition to orange marmalade, there is lemon marmalade, peach marmalade, apricot marmalade, quince marmalade, etc. A description of all these marma- HOUSEKEEPER'S GUIDE. i)7 lades will be found under their respec- tive headings. MAYONNAISE SAUCE.— Many cooks experience considerable difficulty in making mayonnaise sauce. Beginners in the art of cooking cannot comprehend the fact that two fluids put together — viz., oil and yolks of eggs— should, when simply mixed with a fork in a basin, be converted into almost a solid, like butter. Such, however, is the fact. In making mayonnaise sauce the oil must be poured drop by drop on the yolk of egg, and the whole beaten till it becomes thicker and thicker. By adding more oil the mayonnaise sauce finally assumes the form of butter, when it can be spread over the surface of solids, such as chickens, etc. One very convenient form of having mayonnaise sauce, which is troublesome to make, especially in hot weather, is to buy it ready-made. A really good and first-class mayonnaise sauce is now supplied by Messrs. Crosse and Blackwell, and housekeepers who at times require a salad in a hurry would do well to always have a bottle of mayonnaise sauce in the house. There are few dishes, especially in summer, more tempting than mayonnaise salad, which can be made with lettuce plain. It is generally accompanied with some kind of fish or meat. For instance, we can have mayonnaise salad with cold boiled salmon, or a salmon salad mayonnaise made with thin slices of smoked salmon, which forms a most delicious salad, the great art being to cut the smoked salmon as thin as possible; indeed, it should be cut so as not to be thicker than a five-pound note. Mayonnaise salad is frequently made with filleted soles and various kinds of cold fish — turbot, brill, etc. Perhaps the most convenient form of mayonnaise salad is lobster salad. This can be made from fresh lobster or tinned lobster. The general fault with lobster salads, especially those that are obtained in restaurants, is that there is an in- sufficiency of lobster. A most delicious mayonnaise salad can also be made with shrimps. The shrimps, of course, re- quire picking, and two quarts of shrimps when picked will not yield more than about a pint. One very nice but some- what expensive mayonnaise salad can be made from prawns. When a salad is made from prawns, five or six of the

AI-modernized reading of the original text

| flavour of marjoram is very useful for i soups, sausages, etc. A quick way of i imparting the flavour of marjoram is by means of the essence. It should be used with caution, a few drops only being as a rule sufficient to flavour a considerable quantity. When essence of marjoram is used for flavouring any solid substance it should be carefully mixed with a small quantity of fluid or butter, otherwise one part will be found to contain more of the flavour of marjoram than another. MARMALADE. — There are various kinds of marmalade, the best known, of course, being orange marmalade. In addition to orange marmalade, there is lemon marmalade, peach marmalade, apricot marmalade, quince marmalade, etc. A description of all these marma- lades will be found under their respective headings. MAYONNAISE SAUCE.— Many cooks experience considerable difficulty in making mayonnaise sauce. Beginners in the art of cooking cannot comprehend the fact that two fluids put together — viz., oil and yolks of eggs— should, when simply mixed with a fork in a basin, be converted into almost a solid, like butter. Such, however, is the fact. In making mayonnaise sauce the oil must be poured drop by drop on the yolk of egg, and the whole beaten till it becomes thicker and thicker. By adding more oil the mayonnaise sauce finally assumes the form of butter, when it can be spread over the surface of solids, such as chickens, etc. One very convenient form of having mayonnaise sauce, which is troublesome to make, especially in hot weather, is to buy it ready-made. A really good and first-class mayonnaise sauce is now supplied by Messrs. Crosse and Blackwell, and housekeepers who at times require a salad in a hurry would do well to always have a bottle of mayonnaise sauce in the house. There are few dishes, especially in summer, more tempting than mayonnaise salad, which can be made with lettuce plain. It is generally accompanied with some kind of fish or meat. For instance, we can have mayonnaise salad with cold boiled salmon, or a salmon salad mayonnaise made with thin slices of smoked salmon, which forms a most delicious salad, the great art being to cut the smoked salmon as thin as possible; indeed, it should be cut so as not to be thicker than a five-pound note. Mayonnaise salad is frequently made with filleted soles and various kinds of cold fish — turbot, brill, etc. Perhaps the most convenient form of mayonnaise salad is lobster salad. This can be made from fresh lobster or tinned lobster. The general fault with lobster salads, especially those that are obtained in restaurants, is that there is an insufficiency of lobster. A most delicious mayonnaise salad can also be made with shrimps. The shrimps, of course, require picking, and two quarts of shrimps when picked will not yield more than about a pint. One very nice but somewhat expensive mayonnaise salad can be made from prawns. When a salad is made from prawns, five or six of the

The housekeeper's guide to preserved meats, fruits, vegetables, &c