Common-Sense Papers on Cookery

has broken and run and got mixed up with the white, is another instance of how much depends upon appearances, for both eggs would be equally wholesome. Now, there are few nicer and at the same time prettier-looking dishes than a salade mayonnaise. Yet too often when directions are given, in books or otherwise, how to make mayonnaise sauce, the latter point—that is, appearance—is altogether left out of the question. Making mayonnaise sauce, and simply mixing it up with some lettuce, and lobster, and hard-boiled egg, is certainly making a very nice lobster salade. Just in the same way the most beautiful clear jelly might be handed round in white pudding-basins, or even in the saucepan in which it was boiled; but how different to a handsome mould, with a few preserved fruits inside it, placed in the centre of a bright cut-glass dish, and a little cut lemon by way of garnish! But we have been long enough on the subject, “How not to do it,” and must begin at once. First the ingredients:—A lobster; and if there is any coral in it, take it out, and make some lobster butter with it, as it will do no good to the salade. This lobster butter will keep, and enable you at a future period to make lobster sauce in a hurry out of a preserved tin of lobster; and this cannot be done without lobster butter. Next, some fresh lettuces (French are by far the best for mayonnaise salades), two fresh eggs—as we are only going to describe how to make enough for about four persons—some oil, and a little parsley. We will also suppose the house to contain some vinegar, a bottle of capers, a bottle of anchovies, and a bottle of olives, at the same time reminding timid housekeepers that these latter will do over and over again, and that probably a shilling bottle of each will last a twelvemonth. We will now describe how a cook ought to proceed in order to make a good lobster salade. The first thing she would do would be to