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To the yolks add the seasonings, beat thoroughly, add the vinegar, or lemon-juice, and beat again. Add the oil gradually (drop by drop at first). The mixture should be thick and creamy. Should the mayonnaise curdle, begin with a third egg-yolk, add a small quantity of oil to the egg, and then by very small quantities, add the curdled dressing. At times a dressing may be quite firm when left, only to be found curdled and disappointing when the time comes to use it. This third-egg process will, however, usually restore it. Equal proportions of vinegar and lemon-juice may be used. Tarragon vinegar is sometimes used instead of the ordinary kind. VARIATIONS IN THE MAKING OF MAYONNAISE DRESSING Mayonnaise dressing takes on a new flavor if chopped pickles, olives, mangoes, pimiento or celery are added. Mayonnaise may be extended by adding a corn-starch paste to it. This paste may be made on the proportion of two tablespoons of corn-starch to one cup of water. It must be smooth, transparent and well-cooked, so that the corn-starch taste is destroyed. If this paste is used, the mayonnaise needs to be seasoned more highly. COLORED MAYONNAISE Mayonnaise may be colored green in the following manner: Boil two cups of spinach until tender, drain it, let it cool and squeeze dry. Mash it thoroughly by pounding, adding one spoonful of the mayonnaise, pass the whole through a fine sieve and mix with the dressing. A lighter shade may be obtained by boiling and mashing green peas and using them in the same way. To produce a red tint for a lobster or fish salad, pound the coral of a lobster, pass it through a fine sieve, and add it to the dressing. THOUSAND ISLAND SALAD DRESSING I cup mayonnaise i tablespoon chopped green 4 tablespoons chilli sauce pepper I tablespoon chives 3 tablespoons chopped red 3 tablespoons catchup pepper I teaspoon tarragon vinegar i teaspoon paprika Add chilli sauce, chives, catchup, peppers, paprika and vinegar to mayonnaise. BOILED DRESSING Yx cup vinegar ^ teaspoon salt y^. tablespoon sugar }i teaspoon pepper y^. tablespoon flour i egg-yolk y& tablespoon mustard ^ tablespoon butter Heat the vinegar. Sift the dry ingredients thoroughly, add to the slightly beaten egg-yolk, and beat together well. Pour the boiling vinegar gradually upon the mixture, stirring constantly. Put in the upper part of the double boiler and cook over hot water until it thickens, stirring all the time. Add the butter and remove from the fire. Serve when cold, with or without the addition of cream, which may be whipped. This kind of dressing may also be bought on the market. When made at home, the beaten whites of eggs or cream, plain or whipped, are often added before serving. SOUR-CREAM SALAD DRESSING I teaspoon salt i tablespoon lemon-juice I teaspoon sugar 2 tablespoons vinegar 1/8 teaspoon cayenne i cup sour cream This makes an excellent dressing for vegetable salads. Place the salt, sugar, and pepper together in a bowl, mix well and add the lemon-juice, then the vinegar. When the mixture is perfectly smooth, put in the cream, stir well and set on the ice until needed. DRESSING FOR MEAT SALADS Tartar sauce and Hollandaise sauce can be used with meat salads very nicely, if desired. COOKIES AND SMALL CAKES PLAIN COOKIES Ys cup butter or shortening 2 cups flour y2 cup sugar }i teaspoon salt 1 tgg Yz cup milk