The Cooking Manual of Practical Directions for Economical Every-Day Cookery

salad bowl, sprinkle over them one tablespoonful of pickled nasturtiums, or capers, dress with simple oil and vinegar, and garnish with fresh nasturtium blossoms. In mixing salad dressings, first, carefully stir together all the ingredients except the oil and vinegar, and add these gradually and alternately a few drops at a time. 132. =Cream Dressing.=--Where oil is disliked in salads the following dressing will be found excellent. Rub the yolks of two hard boiled eggs very fine with a spoon, incorporate with them a dessertspoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacupful of thick cream, a saltspoonful of salt, and cayenne pepper enough to take up on the point of a very small pen-knife blade, and a few drops of anchovy or Worcestershire sauce; add very carefully sufficient vinegar to reduce the mixture to a smooth creamy consistency; and pour it upon lettuce carefully prepared for the table. 133. =English Salad Sauce.=--Break the yolk of one hard boiled egg with a silver fork, add to it a saltspoonful of salt, a teaspoonful of dry mustard, a mashed mealy potato, two dessertspoonfuls each of cream and oil, and one tablespoonful of vinegar; mix until smooth and firm. 134. =Remolade.=--Beat a fresh raw egg, add to it a teaspoonful of mixed mustard, and three tablespoonfuls of oil; when smooth add just enough vinegar to change the color slightly. 135. =Sweet Sauce.=--Mix well two tablespoonfuls of oil, the raw yolk of one egg, a saltspoonful of salt, a half that quantity of pepper, one tablespoonful of vinegar, and a dessertspoonful of moist sugar. 136. =Piquante Salad Sauce.=--Mix together the yolks of two hard boiled and two raw eggs; add one tablespoonful each of cream and oil; and, when smooth, enough Chili or tarragon vinegar to season sharply, about two tablespoonfuls. 137. =Green Remolade.=--One dessertspoonful each of chopped tarragon, chives, and sorrel, pounded in a mortar; add a saltspoonful of salt, half that quantity of mignonette pepper, one tablespoonful of mixed mustard, a gill of oil, and the raw yolks of three eggs; when pounded quite smooth,