Celery Salad.
Cut up blanched stalks of celery into short pieces. Mix a dressing of one tablespoonful of oil to one teaspoonful of sugar, one of salt, half as much pepper, and four tablespoonfuls of vinegar with half a teaspoonful of made mustard. Heat the vinegar to scalding, and pour over a beaten egg, a little at a time, and beating it in well. To this add the oil and other ingredients, whipping up the mixture with an egg-beater. When cold, pour over the salad, toss up with a silver fork, and put into a glass bowl.