_Method._--Simmer the liquor in which a fowl has been cooked, until it is well reduced. Put the stock, vinegar and mustard into a double boiler, and add the salt and pepper. Beat the yolks of the eggs and add carefully to the hot mixture, cooking in the same manner as a boiled custard. When cold and ready to serve, beat in with a whisk the oil, and then fold in the cream, beaten stiff with a Dover egg-beater. Melted b.u.t.ter, added before the dressing is cold, may be subst.i.tuted for the oil.

=Boiled Salad Dressing.=

INGREDIENTS.

1 teaspoonful of mustard.

1/2 a teaspoonful of salt.

1/4 a teaspoonful of paprica.

Yolks of 3 eggs.

4 tablespoonfuls of melted b.u.t.ter.

2 tablespoonfuls of vinegar.

1/2 a cup of thick cream.

2 tablespoonfuls of lemon juice.

_Method._--Mix together the mustard, salt and paprica, and add the yolks of eggs; stir well and add slowly the b.u.t.ter, vinegar and lemon juice, and cook in the double boiler until thick as soft custard. When cool and ready to serve, add the cream, beaten stiff with the Dover egg-beater.

=Cream Salad Dressing.=

INGREDIENTS.

3/4 a cup of thick cream.

2 tablespoonfuls of vinegar or lemon juice.

1/4 a teaspoonful of salt.

A dash of white pepper and paprica.

_Method._--Add the seasonings to the cream and beat with a Dover egg-beater until smooth and light. Add a scant fourth a cup of grated horseradish, for a change. The radish should be freshly grated, and added to the cream after it is beaten.

=Dressing for Cole-Slaw.=

Beat the yolks of three eggs with half a teaspoonful of made mustard, a dash of pepper and one-fourth a teaspoonful of salt; add one-third a cup of vinegar and two tablespoonfuls of b.u.t.ter, and cook over hot water until slightly thickened. Set aside to become cold before using.

=Bacon Sauce.=

Heat five tablespoonfuls of bacon fat; cook in it two tablespoonfuls of flour and a dash of paprica; add five tablespoonfuls of vinegar and half a cup of water; stir until boiling; then beat in the beaten yolks of two eggs, and a little salt if necessary. Do not allow the sauce to boil after the eggs are added. Add to salad after it has become thoroughly cold. Good with dandelion, endive, chicory, corn salad or lettuce.

=Hollandaise Sauce.=

Beat half a cup of b.u.t.ter to a cream; add the yolks of four eggs, one at a time, beating in each thoroughly; add one-fourth a teaspoonful of salt, a dash of paprica or cayenne, and half a cup of boiling water.

Cook over hot water until thick, adding gradually the juice of half a lemon. Chill before using. This is good, especially for a fish salad, in the place of mayonnaise.

=Bernaise Sauce.=

Use tarragon instead of plain vinegar, omit the water, with the exception of one tablespoonful, and the hollandaise becomes bernaise sauce. Oil may be used in the place of b.u.t.ter. The sauce resembles a firm mayonnaise, and, as it keeps its shape well, is particularly adapted for garnishing with pastry bag and tube.

[Ill.u.s.tration: Cuc.u.mber Salad for Fish Course.

(See page 36)]

[Ill.u.s.tration: Cooked Vegetable Salad

(See page 37)]

VEGETABLE SALADS SERVED WITH FRENCH DRESSING.

"Bestrewed with lettuce and cool salad herbs."

=Lettuce Salad.=

Wash and drain the lettuce leaves; toss lightly, so as to remove every drop of water. Sprinkle them with oil, a few drops at a time, tossing the leaves about with spoon and fork after each addition. When each leaf glistens with oil (there should be no oil in the bottom of the bowl) shake over them a few drops of vinegar, then dust with salt and freshly ground pepper. The cutting of lettuce is considered a culinary sin; but, when the straight-leaved lettuce, or the Romaine, is to be used, better effects, at least as far as appearance is concerned, will be produced, if the lettuce be cut into ribbons. To do this, wash the lettuce carefully, without removing the leaves from the stem; fold together across the centre, and with a sharp, thin knife cut into ribbons _less_ than half an inch in width.

=Endive Salad.=

Prepare as lettuce salad, first rubbing over the bowl with a clove of garlic cut in halves. A few sprigs of chives, chopped fine, are exceedingly palatable, sprinkled over a lettuce, endive, string-bean, or other bean salad.

=A Few Combinations.=

Dress each vegetable separately with the dressing; then arrange upon the serving-dish. Or, have the salad arranged upon the serving-dish and pour the dressing over all; then toss together and serve. About three tablespoonfuls of oil, with other ingredients in accordance, will be needed for one pint of vegetable.

1. Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives.

2. Lettuce, moulded spinach and fine-chopped beets.

3. Lettuce, Boston baked beans and chives.

4. Lettuce and peppergra.s.s.

5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds.

6. Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine.

7. Lettuce, asparagus tips and sliced radishes. Arrange the lettuce at the edge of dish, inside a ring of radishes sliced thin, without removing the red skins; centre of asparagus tips, with radish cut to resemble a flower.

8. Lettuce, shredded tomatoes and shredded green peppers.

9. Shredded lettuce, English walnuts, and almonds or cooked chestnuts, sliced.