[848.] Plain Mayonaise.— Put some cracked ice into a dishpan and place a bowl in the center of the ice; put the yolks of 4 eggs into a bowl and stir them well with a wooden spoon for 5 minutes; then slowly add ½ bottle best olive oil; add only a few drops at a time and stir constantly; if too much oil is added at one time it will not mix together; if the sauce gets too thick add a little vinegar and lastly a few tablespoonfuls whipped cream, salt and vinegar to taste. Another way is to rub the yolks of 2 hard boiled eggs fine and mix them with 2 raw yolks; otherwise finish the same as foregoing recipe.
[849.] Sauce Tartare.— Mix 1 pint mayonaise made as in preceding recipe with 1 tablespoonful French mustard and 1 teaspoonful English mustard mixed, 3 anchovies freed from skins and bones and pressed through a sieve, some finely chopped parsley, small, chopped onion, 4 tablespoonfuls chopped capers, some vinegar and pepper; this sauce is mostly served with cold meat.
[850.] Mayonaise without Eggs (economical).— 1 teaspoonful cornstarch, ½ cup boiling water, 6 tablespoonfuls oil, 3 tablespoonfuls French mustard, 1 teaspoonful salt, 2 teaspoonfuls sugar, 4 tablespoonfuls vinegar and 1 tablespoonful condensed milk which is not sweet; mix the cornstarch with a little cold water, add the ½ cup boiling water and stir and boil for a few minutes; then set aside to cool; put the mustard into a bowl and gradually add the oil, stirring constantly; next add the sugar, salt and vinegar; then the cornstarch and lastly the milk.
[851.] Salad Dressing without Oil, No. 1.— 2 ounces butter, 2 eggs, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt and 2 tablespoonfuls French mustard; melt the butter in a cup by setting it into hot water for a few minutes and then set it aside to cool; stir the yolks in a small vessel with salt and sugar to a cream and add the melted butter, a little at a time, stirring constantly; next slowly add the vinegar, set the vessel in a saucepan of hot water and stir until the contents begin to thicken; then remove, stir until cold and slowly add the other ingredients; beat the whites to a stiff froth and mix them with the sauce; if handy add a few tablespoonfuls cream; if English mustard is used take 1 teaspoonful mixed with cold water.
[852.] Salad Dressing without Oil, No. 2.— 1 teaspoonful flour, ½ cup boiling water, 1 tablespoonful butter, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt and 2 tablespoonfuls French mustard; mix the flour with a little cold water, add the boiling water, boil 2 minutes and add the butter in small pieces; remove from fire and mix by degrees with the vinegar, then the mustard and the other ingredients; to this sauce the yolks of 2 eggs may be added and also the 2 whites beaten to a stiff froth; or the yolks of 2 hard boiled eggs rubbed through a sieve and the whites chopped fine and sprinkled over the salad.
[853.] How to Prepare Lettuce for Salad and for Garnishing.— Cut off the stalks from 3 or 4 heads of lettuce, pick off all the decayed and withered leaves, break the tender green leaves apart one by one and remove the thick veins; put the lettuce into cold water, rinse well and let it lay in ice water for ½ hour or longer; shortly before serving drain the lettuce in a colander; then put it in a napkin, shake out well and use as directed.
[854.] Lettuce Salad (plain).— Prepare the lettuce as in foregoing recipe, lay it into a salad dish and pour over 2 or 3 tablespoonfuls salad oil and a little pepper and salt; add to ½ cup white vinegar 4 tablespoonfuls water and pour it over the salad; mix it up well with 2 salad forks, sprinkle over a little cracked ice and serve at once. If ice is not handy the salad will have to be prepared without it, but it adds greatly to the crispness of the lettuce. If you rub a piece of garlic over the salad dish just before putting in the lettuce it will give the salad a fine flavor without really tasting of garlic. A small spoonful of sugar may be sprinkled over the lettuce if liked. Finely shaved onions may also be added.
[855.] Lettuce Salad with Mayonaise.— Prepare the salad as directed, put it into a salad dish and pour over a mayonaise dressing. Finely shaved onions may be added if liked.
[856.] Lettuce Salad with Sweet Egg Sauce.— Cut 2 ounces fat pork into very small dice and fry them a light brown; beat 2 or 3 eggs until very light and slowly add the pork, 3 or 4 tablespoonfuls vinegar and 2 tablespoonfuls sugar; mix this well together and pour it over the salad. This recipe will make a sufficient quantity to dress 3 heads of lettuce. More vinegar diluted with a little water may be added; also more or less sugar.
[857.] Lettuce Salad with Syrup Sauce (North German art).— Mix 1 tablespoonful flour in a small saucepan with a little cold water until all lumps are dissolved, add 1 cup boiling water and stir and boil for a few minutes; add 1 tablespoonful butter and continue boiling for a few minutes longer; then transfer it to a bowl and set aside; when nearly cold add ½ cup syrup, a pinch of salt, 2 tablespoonfuls vinegar and 1 tablespoonful sugar; set this sauce on ice or in a cool place for 5 minutes before serving; put the prepared lettuce in a dish and pour the sauce over it; sufficient for 4 large heads of lettuce. Salad prepared in this way is served in North Germany with German pancakes instead of butter. Fat pork cut fine and fried to a crisp may be used.