several other sauces, so that in
accomplishing it a great deal is done.

Green mayonnaise is made by dropping a bunch of parsley into boiling
water, and in a minute or two, when it becomes intensely green, take it
up, pound it in a mortar, and then through a sieve. Use as much pulp as
will color the sauce a delicate green.

Red mayonnaise, used for cardinal salad and other purposes, is made by
pounding lobster coral very fine and stirring it in. It must not be
forgotten that anything added to mayonnaise must be ice-cold.

_Aspic mayonnaise_ is another form of the sauce, used in dressing cold
dishes, and while more delicious than the usual sauce, will keep its
form for hours after the dish is dressed. It is absolutely necessary to
prepare it on ice. Put half a pint of stiff aspic jelly into a bowl set
in cracked ice, whisk it with an egg-beater until it is a white froth
(usually the motion will melt it, but to save labor it may be set in
lukewarm water to soften, then beaten, but no oil must be added until it
is again ice-cold froth); then beat in very gradually a quarter of a
pint of olive oil and a tablespoonful of tarragon vinegar, proceeding
with the same care as for the usual mayonnaise; add a saltspoonful of
salt, a pinch of pepper, and the same of powdered sugar.

_Norwegian sauce_ is preferred by many to Tartare for some purposes, and
is made by adding _freshly_ grated horseradish to mayonnaise in the
proportion of two tablespoonfuls to half a pint.

_Tartare sauce_ is mayonnaise with the addition of mustard, chives,
pickles, and tarragon, chopped. As usually served, it has only mustard
and capers or chopped cucumber, but for those to whom a slight flavor of
onion is not disagreeable, chives should be added. To half a pint of
mayonnaise use a teaspoonful of dry mustard mixed with two of tarragon
vinegar, then stir into the sauce. To this add a tablespoonful either of
capers or chopped pickled cucumber; this is the usual Tartare sauce; but
the French recipe is a tablespoonful of very finely chopped chives, a
teaspoonful each of fresh tarragon and chervil in place of the pickles.

_Cold cucumber sauce_ is mayonnaise with an equal quantity of grated
cucumber, drained, pressed, and stirred into it, with a saltspoonful of
salt and a few drops of very strong vinegar.

_Horseradish sauce_ is a very good sauce for hot or cold beef, roast or
boiled. Grate three tablespoonfuls of horseradish fine, put to it a
teasp