142. Swiss Dressing.—Pound two ounces of old cheese in a mortar, add one tablespoonful of vinegar, a little salt and pepper, and dilute to the consistency of cream with oil.
143. Spring Dressing.—Beat the yolks of two raw eggs, add a teaspoonful of salt, and a saltspoonful of dry mustard, chop one leek or two new onions, and mix them in, then add three tablespoonfuls of oil and one of vinegar and mix thoroughly; tear up two heads of lettuce, putting thin slices of boiled beets upon it, and pour the dressing over all.
144. Mayonnaise.—Place in the bottom of a salad bowl the yolk of one raw egg, a level teaspoonful of salt, the same quantity of dry mustard, a saltspoonful of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the juice of half a lemon; mix these ingredients with a wooden salad spoon until they assume a creamy white appearance; then add, drop by drop, three gills of salad oil, stirring the mayonnaise constantly; if it thickens too rapidly, thin it with a little of the juice from the second half of the lemon, until all is used; and towards the finish add gradually four tablespoonfuls of tarragon vinegar. Keep it cool until wanted for use.
145. Hot Salad Sauce.—This sauce when cold is an excellent and economical substitute for the more expensive mayonnaise.
Part 1.—Put one ounce each of butter and flour into a sauce-pan over the fire, and stir until it is melted, add gradually half a pint of boiling water, season with a teaspoonful of salt, and quarter of a saltspoonful of white pepper, stir till smooth, and set a little away from the fire, while you make the following sauce.
Part 2.—Put the yolk of one raw egg in a salad bowl, add a quarter of a saltspoonful of salt, half that quantity of grated nutmeg, as much cayenne as you can take up on the point of a very small pen-knife blade; mix these ingredients with a wooden salad spoon thoroughly, and then add, a few drops at a time and alternately, three tablespoonfuls of oil, and one of vinegar. Pour the preparation marked part 1, into this, gradually stirring until the sauces are thoroughly mixed; cool and use. This sauce will keep for weeks in a cool place.
146. Romaine Salad Dressing.—Grate half an ounce of onion, mix it with a teaspoonful of lemon juice, a saltspoonful each of salt and powdered sugar, a level saltspoonful each of white pepper, and dry mustard, then gradually add three tablespoonfuls of oil, and one of vinegar. Use for lettuce or tomato salad.