Foods and household management

Stir together the eggs, mustard, salt, pepper, and sugar. Add the oil, a drop at a time, stirring and beating constantly. The back of a silver fork is a good thing for mixing mayonnaise, though some people prefer a Dover beater. As the dressing becomes very thick it should be thinned occasionally with vinegar and lemon, alternately, but never let it lose its consistency. After the first, the oil may be added more rapidly. All ingredients and utensils must be cold. If the weather is warm, the bowl should be surrounded with ice water. If the dressing should separate, begin with another yolk of egg and stir the separated mixture into it slowly, as before. Set the bowl in a cold place and it should keep for many days. 3. Boiled dressing. Ingredients. Eggs 2 Mustard } teaspoonful Salt i tablespoonful Sugar i tablespoonful Vinegar 3 tablespoonfuls Hot water J cup Butter 1 tablespoonful A few grains of cayenne Method, Mix the dry ingredients and beat with the eggs until light. Add the vinegar and water and cook in a double boiler, stirring constantly until thick and smooth. Remove from the fire, stir in the butter and set away to cool. A little cream added after the dressing cools is a great addition. Sour cream may be used instead of the water, in which case less vinegar and butter should be used. 4. Potato salad. Ingredients, Potatoes, cold boiled or baked Parsley or onion juice Egg, hard boiled, olives, pickled beets, etc. French dressing Method. Cut the cold-boiled or baked potatoes into i-inch cubes. Marinate {i.e. mix and let stand) with French dressing. Chopped parsley or onion juice may be mixed with potatoes. Arrange in a mound and garnish with slices of hard-boiled egg, olives, pickled beets, etc. 5. Chicken salad. Ingredients. Cold-boiled or roast fowl - Celery, J as much as fowl French dressing Mayonnaise or boiled dressing Olives Method. Cut cold-boiled or roast fowl in J-inch cubes. Add to this i as much celery which has been washed, scraped, and out into cubes. Marinate with French dressing. Just before serving moisten with mayonnaise or boiled salad dressing. Garnish with celery tips and olives. 6. Waldorf salad. Ingredients, Apples, tart and juicy Celery, i as much as apples Mayonnaise dressing Lettuce leaves Method, Select tart, juicy apples. Cut in quarters, pare and core and cut in J-inch cubes. Add half as much celery, washed, scraped, and cut into cubes. Mix with boiled or mayonnaise dressing and serve cold on lettuce leaves. If handsome red apples can be had, they may be washed and polished and a slice cut from the stem end and the apple used as a cup after scooping out the inside to use for a filling with the celery. Serve on a lettuce leaf. Chopped nuts may be mixed with the apple and celery if desired. 7. Stuffed tomato salad. Ingredients, Tomatoes, medium sized Boiling water Salt Cucumbers (or celery) Mayonnaise dressing Lettuce leaves Method,