ayenne pepper, garnish with chervil or fennel, and dress with oil or
lemon juice three tablespoonfuls of each.

131. =Nasturtium Salad.=--Tear two white lettuces into the salad bowl,
sprinkle over them one tablespoonful of pickled nasturtiums, or capers,
dress with simple oil and vinegar, and garnish with fresh nasturtium
blossoms.

In mixing salad dressings, first, carefully stir together all the
ingredients except the oil and vinegar, and add these gradually and
alternately a few drops at a time.

132. =Cream Dressing.=--Where oil is disliked in salads the following
dressing will be found excellent. Rub the yolks of two hard boiled eggs
very fine with a spoon, incorporate with them a dessertspoonful of mixed
mustard, then stir in a tablespoonful of melted butter, half a teacupful
of thick cream, a saltspoonful of salt, and cayenne pepper enough to
take up on the point of a very small pen-knife blade, and a few drops of
anchovy or Worcestershire sauce; add very carefully sufficient vinegar
to reduce the mixture to a smooth creamy consistency; and pour it upon
lettuce carefully prepared for the table.

133. =English Salad Sauce.=--Break the yolk of one hard boiled egg with a
silver fork, add to it a saltspoonful of salt, a teaspoonful of dry
mustard, a mashed mealy potato, two dessertspoonfuls each of cream and
oil, and one tablespoonful of vinegar; mix until smooth and firm.

134. =Remolade.=--Beat a fresh raw egg, add to it a teaspoonful of mixed
mustard, and three tablespoonfuls of oil; when smooth add just enough
vinegar to change the color slightly.

135. =Sweet Sauce.=--Mix well two tablespoonfuls of oil, the raw yolk of
one egg, a saltspoonful of salt, a half that quantity of pepper, one
tablespoonful of vinegar, and a dessertspoonful of moist sugar.

136. =Piquante Salad Sauce.=--Mix together the yolks of two hard boiled
and two raw eggs; add one tablespoonful each of cream and oil; and,
when smooth, enough Chili or tarragon vinegar to season sharply, about
two tablespoonfuls.

137. =Green Remolade.=--One dessertspoonful each of chopped tarragon,
chives, and sorrel, pounded in a mortar; add a saltspoonful of salt,
half that quantity of mignonette pepper, one tablespoonful of mixed
mustard, a gill of oil, and the raw yolks of three eggs; when pounded
quite smooth, dilute it with a little vinegar, and strain it through a
sieve.

138. =Oil Sauce.=--Pound in a mortar one shallot or two button onions, the