A guide to modern cookery

this way is rather liquid, but it need only be left to rest a few hours in order to thicken considerably. Unless it be exposed to too low a temperature, the Mayonnaise, prepared as above, never turns, and may be kept for several days without the fear of anything happening to it. Merely cover it to keep the dust away. _Remarks._—In the matter of that sauce there exist endless prejudices, which I must attempt to refute:— 1. If the sauce forms badly, or not at all, the reason is that the oil has been added too rapidly at first, before the addition of the vinegar, and that its assimilation by the yolks has not operated normally. 2. It is quite an error to suppose that it is necessary to work over ice or in a cold room. Cold is rather deleterious to the Mayonnaise, and is invariably the cause of this sauce turning in winter. In the cold season the oil should be slightly warmed, or, at least, kept at the temperature of the kitchen, though it is best to make it in a moderately warm place. 3. It is a further error to suppose that the seasoning interferes with the making of the sauce, for salt, in solution, rather provokes the cohering force of the yolks. _Causes of the Disintegration of the Mayonnaise_:— 1. The too rapid addition of the oil at the start. 2. The use of congealed, or too cold, an oil. 3. Excess of oil in proportion to the number of yolks, the assimilating power of an egg being limited to two and one-half oz. of oil (if the sauce be made some time in advance), and three oz. if it is to be used immediately. _Means of Bringing Turned Mayonnaise Back to its Normal State._—Put the yolk of an egg into a basin with a few drops of vinegar, and mix the turned Mayonnaise in it, little by little. If it be a matter of only a small quantity of Mayonnaise, one-half a coffeespoonful of mustard can take the place of the egg-yolk. Finally, with