The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

not become smooth then, add a teaspoon of cream or a little white of egg or a few drops of lemon juice, beating well. Or, take another yolk, begin again more carefully, and when well started add the curdled portion slowly. If a hard boiled yolk is crushed and worked smooth with a spatula and mixed thoroughly with the raw yolk, the dressing is not so apt to curdle and the oil may be added a little more rapidly. The tendency to curdling is very much lessened by adding the lemon juice to the yolk before any oil is added. =Cream Mayonnaise= Add ½ or an equal quantity of whipped cream, or ½ to 1 stiffly-beaten white of egg to mayonnaise at serving time. =Green Mayonnaise= Macerate with a spatula or in a mortar spinach, parsley or chervil, tarragon, chives or green tops of onions, using a little lemon juice if necessary. Express the juice and add to dressing. =Mayonnaise Cream= Whip ¼-½ cup of heavy cream, chop into it the beaten yolk of an egg, add salt and lemon juice to taste. Chopped parsley may be sprinkled through the dressing, or a little green or red vegetable coloring may be used in it. TRUE MEAT SALADS For these salads, rich in proteids, the nut dressings are not required. As a rule, lemon juice, lemon juice and salt, or the French dressing with suitable flavorings will be most appropriate. Use the different varieties of Mayonnaise with judgement. =★ ★ Trumese and Celery Mayonnaise= Take equal quantities (or any proportion desired) of diced trumese and slender crescent slices of celery with a little very fine chopped onion. Mix lightly with improved mayonnaise dressing. Pile in center of lettuce border. Serve. Trumese may have been marinated. Onion may be omitted. Nasturtiums, parsley, fringed celery or other garnishes may be used with or without the lettuce. =Hot Nut Meat Salad= Make a custard of the yolk of one or two eggs or one whole egg, and one cup of rich milk; add salt, a little grated or chopped onion, celery salt if desired