6. Sauce No. 3.
One potato passed through a sieve, the hard-boiled yolk of one egg rubbed smooth, two tablespoons of olive oil, two tablespoons of vinegar, a few drops of tarragon vinegar, a few drops of garlic vinegar, and a few drops of Chili vinegar; mix all well and smoothly. Add salt to taste.
N.B.—All salads should have a dash of onion and garlic, but very judiciously mixed. The difference in the flavour of the salads is very great.
Green salads may be mixed with lobsters, anchovies, sardines, and any kind of cold fish.
PUDDINGS AND SWEETS.
I find the generality of ordinary puddings are dreadfully insipid. It is not at all necessary that this should be the case. And flavouring is cheap enough. Appearance, too, is a great thing. The sense of sight, smell, and taste can easily enough be gratified with very little trouble. And when one takes into consideration that our health depends on the way in which our food is prepared, it becomes an actual matter of duty to take the necessary trouble to prepare it properly, and bringing both intelligence and taste to bear on the subject.