ce and a bit of
lemon peel, and two lumps of sugar. Stew very slowly for two hours, then
rub through a sieve, and return to the fire. Add two tablespoonfuls of
flour, browned with a tablespoonful of butter, and boil up once. It should
be smooth and thick. Keep on ice, and it will keep a week. Excellent.

MAYONNAISE SAUCE.

For this sauce use the yolks of three raw eggs; one even tablespoonful of
mustard; one of sugar; one teaspoonful of salt; and a saltspoonful of
cayenne.

Break the egg yolks into a bowl; beat a few strokes, and gradually add the
mustard, sugar, salt, and pepper. Now take a pint bottle of best
olive-oil, and stir in a few drops at a time. The sauce will thicken like
a firm jelly. When the oil is half in, add the juice of one lemon by
degrees with the remainder of the oil; and last, add quarter of a cup of
good vinegar. This will keep for weeks, and can be used with either
chicken, salmon, or vegetable salad.

A simpler form can be made with the yolk of one egg, half a pint of oil,
and half the ingredients given above. It can be colored red with the juice
of a boiled beet, or with the coral of a lobster, and is very nice as a
dressing for raw tomatoes, cutting them in thick slices, and putting a
little of it on each slice.

Mayonnaise may be varied in many ways, _sauce tartare_ being a favorite
one. This is simply two even tablespoonfuls of capers, half a small onion,
and a tablespoonful of parsley, and two gherkins or a small cucumber, all
minced fine and added to half a pint of mayonnaise. This keeps a long
time, and is very nice for fried fish or plain boiled tongue.

DRESSING WITHOUT OIL.

Cream a small cup of butter, and stir into it the yolks of three eggs. Mix
together one teaspoonful of mustard, one teaspoonful of salt, and quarter
of a saltspoonful of cayenne, and add to the butter and egg. Stir in
slowly, instead of oil, one cup of cream, and add the juice of one lemon
and half a cup of vinegar.

BOILED DRESSING FOR COLD SLAW.

This is good also for vegetable salads. One small cup of good vinegar; two
tablespoonfuls of sugar; half a teaspoonful each of salt and mustard; a
saltspoonful of pepper; a piece of butter the size of a walnut; and two
beaten eggs. Put these all in a small saucepan over the fire, and stir
till it becomes a smooth paste. Have a firm, white cabbage, very cold, and
chopped fine; and mix the dressing well through it. It will keep several
days in a cold plac