SALADS
Salads play a most important part in all conventional suppers. Chicken, lobster, crab, duck, tongue, and lamb salad take the place of other meats, although for a large supper there is no objection to serving a meat salad following a hot course. If one can make a good mayonnaise dressing, salads are the easiest of all refreshments, and are most acceptable to the guests.
MAYONNAISE
Put the yolks of three eggs in a clean cold dish, beat slightly and add slowly, almost drop by drop, a half pint or more of salad oil. After adding the first half pint, add a half teaspoonful of vinegar now and then to prevent breaking. You may add a quart of oil, if you like; you may serve it plain, or stir in at the last moment stiffly whipped cream. One quart of mayonnaise will hold one quart of whipped cream. For light colored salads, as sweetbread and Waldorf, it is well to use the whipped cream slightly colored with a drop of vegetable green.
SAUCE TARTAR
Add to a half pint of mayonnaise dressing a tablespoonful of chopped gherkin, the same of chopped parsley, four chopped olives and a tablespoonful of capers.
SAUCE SUEDOISE
1/2 pint of mayonnaise
1/2 pint of cream
2 tablespoonfuls of finely grated horseradish