and
stir until cold; add the salt, mustard, sugar and vinegar; beat the
whites to a stiff froth and slowly add them to the above mixture;
stir in the cream or condensed milk just before the salad is to be
dressed. These quantities will make a salad sufficient for 8
persons. If it is not to be all used at one time put it into a small
glass or stone jar (without the cream or milk) and cover tightly to
exclude the air. If kept in a cool place it will keep for some time.
When wanted for use add the cream. This mayonaise is both cheap and
excellent.

848. +Plain Mayonaise.+-- Put some cracked ice into a dishpan and
place a bowl in the center of the ice; put the yolks of 4 eggs into
a bowl and stir them well with a wooden spoon for 5 minutes; then
slowly add 1/2 bottle best olive oil; add only a few drops at a time
and stir constantly; if too much oil is added at one time it will
not mix together; if the sauce gets too thick add a little vinegar
and lastly a few tablespoonfuls whipped cream, salt and vinegar to
taste. Another way is to rub the yolks of 2 hard boiled eggs fine
and mix them with 2 raw yolks; otherwise finish the same as
foregoing recipe.

849. +Sauce Tartare.+-- Mix 1 pint mayonaise made as in preceding
recipe with 1 tablespoonful French mustard and 1 teaspoonful English
mustard mixed, 3 anchovies freed from skins and bones and pressed
through a sieve, some finely chopped parsley, small, chopped onion,
4 tablespoonfuls chopped capers, some vinegar and pepper; this sauce
is mostly served with cold meat.

850. +Mayonaise without Eggs (economical).+-- 1 teaspoonful
cornstarch, 1/2 cup boiling water, 6 tablespoonfuls oil, 3
tablespoonfuls French mustard, 1 teaspoonful salt, 2 teaspoonfuls
sugar, 4 tablespoonfuls vinegar and 1 tablespoonful condensed milk
which is not sweet; mix the cornstarch with a little cold water, add
the 1/2 cup boiling water and stir and boil for a few minutes; then
set aside to cool; put the mustard into a bowl and gradually add the
oil, stirring constantly; next add the sugar, salt and vinegar; then
the cornstarch and lastly the milk.

851. +Salad Dressing without Oil, No. 1.+-- 2 ounces butter, 2 eggs,
2 tablespoonfuls vinegar, 1 teaspoonful sugar, 1/2 teaspoonful salt
and 2 tablespoonfuls French mustard; melt the butter in a cup by
setting it into hot water for a few minutes and then set it aside to
cool; stir the yolks in a small vessel with salt and sugar to a
cream and add the m