Royal baker and pastry cook

Mayonnaise. — Have dishes and in¬ gredients very cold. If summer, set dish in pan of pounded ice. In soupplate or shallow bowl put yolk 1 raw egg, add A teaspoon salt and dash cayenne, a few drops of tabasco 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 A 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 tea¬ spoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butter, A cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place. Cream Dressing. — 1 cup cream, 1 table¬ spoon flour, 3 tablespoons vinegar, 2 table¬ spoons butter, A teaspoon powdered sugar, 1 teaspoon salt, A teaspoon pepper, V2 teaspoon dry 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 table¬ spoon 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 to¬ gether with fork and serve in salad-bowl. Chicken Salad. — Cut cold roast or boiled chicken in small dice, add A 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 serv¬ ing stir in some mayonnaise slightly thinned with lemon juice or French dressing, arrange on lettuce leaves and cover with thick mayon¬ naise. Cream Cheese and Pimento Salad. — Add to Philadelphia cream cheese (or fine cottage cheese will answer) as many chopped pimen¬ tos as will give decided flavor, roll into balls about size of walnut and place 3 or 4 on let¬ tuce leaves for individual plates. Pour over all either French dressing or thin mayonnaise. The mixture is also excellent for sandwiches. The pimentos, or sweet Spanish peppers, may be bought put up in oil in small cans. 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 — A celery, A 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. Salmon Salad. — Remove bones and skin from can salmon. Drain off liquid. Mix with French dressing or thin mayonnaise ; set aside for a while. Finish same as lobster salad. Other fish salads may be prepared in same manner.