yolks of two hard boiled eggs, a saltspoonful of herbs, a tablespoonful
of vinegar, and enough oil to thicken it, about one gill.

139. =Ravigote Sauce.=--Clean and chop a few salad herbs, put one
teaspoonful of each into a small pan with a tablespoonful of meat jelly
or thick stock, and a little pepper and salt; stir till the jelly is
hot, and then add one tablespoonful of vinegar, and two of good oil;
when thoroughly mixed set the sauce-pan into a cool place, or pour out
the mixture on a dish until it is wanted for use.

140. =Egg Dressing.=--Chop the yolks and whites of two hard boiled eggs
separately, but not fine; strew them upon any salad after having dressed
it with two tablespoonfuls of cream, and one of white vinegar.

141. =Anchovy Salad Sauce.=--Mix until smooth two raw eggs, one
teaspoonful of the essence of anchovy, one tablespoonful of vinegar, and
two of oil.

142. =Swiss Dressing.=--Pound two ounces of old cheese in a mortar, add
one tablespoonful of vinegar, a little salt and pepper, and dilute to
the consistency of cream with oil.

143. =Spring Dressing.=--Beat the yolks of two raw eggs, add a teaspoonful
of salt, and a saltspoonful of dry mustard, chop one leek or two new
onions, and mix them in, then add three tablespoonfuls of oil and one of
vinegar and mix thoroughly; tear up two heads of lettuce, putting thin
slices of boiled beets upon it, and pour the dressing over all.

144. =Mayonnaise.=--Place in the bottom of a salad bowl the yolk of one
raw egg, a level teaspoonful of salt, the same quantity of dry mustard,
a saltspoonful of white pepper, as much cayenne as can be taken up on
the point of a very small pen-knife blade, and the juice of half a
lemon; mix these ingredients with a wooden salad spoon until they assume
a creamy white appearance; then add, drop by drop, three gills of salad
oil, stirring the _mayonnaise_ constantly; if it thickens too rapidly,
thin it with a little of the juice from the second half of the lemon,
until all is used; and towards the finish add gradually four
tablespoonfuls of tarragon vinegar. Keep it cool until wanted for use.

145. =Hot Salad Sauce.=--This sauce when cold is an excellent and
economical substitute for the more expensive _mayonnaise_.

PART 1.--Put one ounce each of butter and flour into a sauce-pan over
the fire, and stir until it is melted, add gradually half a pint of
boiling water, season with a teaspoonful of salt, and quarter of a
salts