Into three well-beaten eggs stir a cupful of vinegar, a tablespoonful of sugar, two saltspoonfuls of salt, a dash of paprika, and a small teaspoonful of French mustard. Beat thoroughly, turn into a saucepan, stir steadily until the boil begins, and add a teaspoonful of butter. When this melts remove the dressing from the fire. Beat for two minutes and set aside to cool. When cold put in the ice-box, where it will keep a week or ten days.
Chicken salad
Cut cold, boiled chicken into small dice. With two cupfuls of this meat mix a cupful of celery cut into dice. Sprinkle all with salt and pepper. Into three tablespoonfuls of oil stir a tablespoonful of vinegar. Pour this over the chicken and celery and toss until well mixed. Line a chilled bowl with crisp lettuce leaves, fill with the chicken salad and pour mayonnaise dressing over all.
Turkey salad
Is made in like manner, rejecting the dark meat of the legs, unless it is very tender.
Lobster salad
Pick out the meat from a fresh, well-boiled lobster. Cut with a sharp knife into small dice, taking care not to tear the meat. Set on ice while you make a good mayonnaise, which, in turn, must go on the ice. Have ready one-third as much celery as you have lobster, cut into half-inch lengths. Mix together in a bowl, sprinkle with cayenne and salt and stir lightly into it a cupful of mayonnaise. Line a chilled bowl with crisp lettuce, arrange the salad within this; garnish with the lobsters’ claws and hard-boiled eggs cut into lengths lengthwise. Set on ice until it goes to table.
Crab salad
Is made in the same way, omitting the eggs from the garnish.