The Boston cooking-school cook book

hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time. Mayonnaise Dressing II Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard-boiled” egg to dry ingredients. _French Chef_ Cream Mayonnaise Dressing To Mayonnaise Dressing I or II add one-third cup thick cream, beaten until stiff. This recipe should be used only when dressing is to be eaten the day it is made. Green Mayonnaise Color Mayonnaise Dressing 1 with juices expressed from parsley and watercress, using one-half as much parsley as watercress. To obtain coloring, break greens in pieces, pound in a mortar until thoroughly macerated, then squeeze through cheese-cloth. Lobster coral, rubbed through a fine sieve, added to Mayonnaise, makes _Red Mayonnaise_. Potato Mayonnaise Very small baked potato 1 teaspoon mustard 1 teaspoon salt 1 teaspoon powdered sugar 2 tablespoons vinegar ¾ cup olive oil Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not used in the making. SALADS Dressed Lettuce Prepare lettuce as directed on page 294. Serve with French Dressing. Lettuce and Cucumber Salad Place a chapon in bottom of salad bowl. Wash, drain, and dry one head lettuce, arrange in bowl, and place between leaves one cucumber cut in thin slices. Serve with French Dressing. Lettuce and Radish Salad Prepare and arrange as for Dressed Lettuce. Place between leaves six radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent tulips. See page 299. Serve with French Dressing. Lettuce and Tomato Salad Peel and chill three tomatoes. Cut in halves crosswise, arrange each half on a lettuce leaf. Garnish with Mayonnaise Dressing forced through a pastry bag and tube. If tomatoes are small, cut in quarters, and allow one tomato to each lettuce leaf. Dressed Watercress Wash, remove roots, drain, and chill watercress. Arrange in salad dish, and serve with French