poonful of white pepper, stir till smooth, and set a little away
from the fire, while you make the following sauce.

PART 2.--Put the yolk of one raw egg in a salad bowl, add a quarter of a
saltspoonful of salt, half that quantity of grated nutmeg, as much
cayenne as you can take up on the point of a very small pen-knife blade;
mix these ingredients with a wooden salad spoon thoroughly, and then
add, a few drops at a time and alternately, three tablespoonfuls of oil,
and one of vinegar. Pour the preparation marked _part 1_, into this,
gradually stirring until the sauces are thoroughly mixed; cool and use.
This sauce will keep for weeks in a cool place.

146. =Romaine Salad Dressing.=--Grate half an ounce of onion, mix it with
a teaspoonful of lemon juice, a saltspoonful each of salt and powdered
sugar, a level saltspoonful each of white pepper, and dry mustard, then
gradually add three tablespoonfuls of oil, and one of vinegar. Use for
lettuce or tomato salad.

CHAPTER IX.

VEGETABLES.

Soft water is the best for boiling all vegetables. Fresh vegetables boil
in one-third less time than stale ones. Green vegetables should be put
into plenty of boiling water and salt, and boiled rapidly, without
covering, only until tender enough to pierce with the finger nail; a bit
of common washing soda, or of carbonate of ammonia, as large as a dried
pea, put into the boiling water with any of the vegetables except beans,
counteracts any excess of mineral elements in them, and helps to
preserve their color. A lump of loaf sugar boiled with turnips
neutralizes their excessive bitterness. Cabbage, potatoes, carrots,
turnips, parsnips, onions, and beets, are injured by being boiled with
fresh meat, and they also hurt the color of the meat, and impair its
tenderness and flavor. When vegetables are cooked for use with salt
meat, the meat should first be cooked and taken from the pot liquor, and
the vegetables boiled in the latter. The following table will be a guide
in boiling vegetables, but it must be remembered that the youngest and
freshest boil in the least time; and that in winter all the roots except
potatoes require nearly double the time to cook, that they would take
in summer, when they are new; spinach, ten to fifteen minutes; brussels
sprouts, peas, cauliflowers, and asparagus, fifteen to twenty minutes;
potatoes, cabbage, corn, and string-beans, twenty to thirty minutes;
turnips, onions, and squash, twenty to fort