The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

that accomplished aristologist, Dr. A. Burne, I was enabled to have some practical instruction in making mayonnaise sauce at the hands of the CHEF of the Cosmopolitan Club, and I will endeavour, therefore, to give an account of how he went to work. The bowl he employed to mix it was about 9 in. across at the top, and its floor was rounded in shape, just as a salad bowl should be, to facilitate the thorough incorporation of the ingredients. Then, taking a couple of eggs, he broke each one by knocking its side midway between the two ends against the rim of the bowl. The greater part of the white of the egg was allowed to escape into a small vessel next the bowl, as it is not required for the mayonnaise, but comes in handy for other culinary purposes. He now, with the yolk in one half of the shell, poured away all the white remaining in the other half. Next he dexterously turned the yolk into this latter emptied shell and then got rid of the white left in the half previously occupied by the yolk. One egg was thus served in this way, and then the other, and the two yolks were slipped into the bowl and broken up with a few stirs of the egg-whisk. This latter is readily purchased from any ironmonger for the modest sum of one shilling. The next proceeding was a wrinkle which is worth knowing, and it consisted of placing, within the bowl about a salt-spoonful of the ordinary dry mustard. This was well beaten up in a second or two. About a tablespoonful of good vinegar was next added, the whisk going vigorously to work, and thus blending well together egg yolk, dry mustard, and vinegar. At this stage occurred a sort of halt or breathing time in the manipulation, as the chief peculiarity of the mayonnaise now began. The CHEF, with his left hand, managed to tilt up the salad bowl and to hold a bottle of salad oil at the same time. The latter being inverted, he