Table Talk's illustrated cook book

is very thick, add a few drops of the acid and stir again, then use more oil. Add very little acid at first or the dressing will not thicken properly. Add more oil, as before, until it thickens, then drop in a little acid. Proceed in this way until all the oil has been used and the mayonnaise is glossy, thick and like a jelly. Place in a tumbler or jar, cover and keep in the coldest place possible. If properly made and kept from contact with heat or air this mayonnaise will keep nicely for a week or more. To change the character of this mayonnaise there may be added to it at the time it is to be used an equal bulk of stiffly whipped cream or one-half as much whipped white of egg. TOMATO JELLY. CUCUMBER SLICES AND THE WHITE OF EGGS ARE PLACED IN THE MOLDS FIRST. THEN THE JELLY POURED IN WHEN PARTIALLY CONGEALED. SERVE WITH BEARNAISE SAUCE. BEARNAISE SAUCE. Bearnaise is one of the most delicious of sauces. To make it, simmer slowly together one-half of a cupful each of tarragon vinegar and Rhine or any white wine, one tablespoonful of peppercorns, a dash of cayenne and two tablespoonfuls of finely chopped onion. When the liquid has almost evaporated lift off until partly cooled, then stir in two slightly beaten egg yolks. Stand over hot water and stir slowly but steadily ; as the sauce heats drop in bits of butter, using three tablespoonfuls altogether. Lift occasionally that it may not thicken too fast. When very thick strain into a hot bowl, This sauce is equally good cold, SUMMER SALAD — RECIPE ON OPPOSITE PAGE. SHAMROCK SALAD— RECIPE ON OPPOSITE PAGE. SUMMER SALAD. Pare, eye, slice and cut a ripe pineapple in cubes; slice tender celery. To each pint mix in a half pint of broken pecan nuts ; moisten with mayonnaise. Mound up, mask with mayonnaise and garnish with pecan nuts, sliced pimentos, young German lettuce and sliced hard boiled eggs. SHAMROCK SALAD. Any prepared salad is mixed with mayonnaise tinted green and mounded on top of round disks of toasted bread. Halved mint cherries form shamrocks on top, with strips of cucumber pickle for the stems. FOR THE SALAD COURSE. Cream cheese and Bar-le-Duc preserves served with deviled wafers make a delicious accompaniment to the salad course. Grated stale cheese is mixed with a few drops of Worcestershire sauce, salt and butter to form a paste; spread on wafers and heat in oven. Mix with one cake of Philadelphia cheese one-half jar of Bar-le-Duc currants or gooseberries, pack into a dish so as to cut into cubes and when cold serve on lettuce leaves. -^ •— < "^ Cn C hfc O o c^ C i- O U-' :3 u a, rt 2 rt <v V. ^ G O ^ ' B" o ' rti 3 u I Si «-»'+^ • r; 1) a; i o|S ! Si-£.s , ^ a; cd rt O S . C O aj .■*-* r- ^"^ ^^ ^ ^ b£)(U T O ^ ^ OTT ^ W< cd O CO u u 4-» ■*-• rt rt rt^ X'^^ 1^ O ^ ^ <L> c Ic 5 '^^ ^ J? b« rt 5.C ^ o o rt o ^ a.+^ ■|c ^ - c.y 3 •" °-5.iL rt S o " o rt °^c r- -O O -^ tc o BLANC MANGE MOLDRD IN A FANCY OR PLAIN BORDER MOLD AND FILLED WITH LARGE STRAWBERRIES, RED OR BLACK CAPS, and served with plain cream and sugar. FLUFFY CORN STARCH BLANC MANGE.