The yolks (raw) of two eggs.
Stir in oil, a drop at a time, until it begins to thicken, and then pour it in slowly still, but in greater quantities, stirring continually. Add cayenne pepper, salt, and vinegar to the taste.
If mustard is liked in the sauce, it must be mixed with the yolks of the eggs before dropping the oil.
This sauce should be nearly as thick as soft butter. It makes a delicious dressing for lettuce, celery, cold poultry or game; and also for cold boiled fish or pickled salmon. If used with the latter, the salmon should be placed in the centre of the dish and covered thickly with sauce.
Boiled chestnuts, peeled, small pickled onions, sliced cucumbers, lettuce, etc., are a great addition, and should be used to dress or garnish the dish, but not be mixed with the salmon.—Mrs. E. P., Cin.
Salad for Slaw.
3 eggs well beaten.
Nearly a cup of sugar.
1 tablespoonful butter.
1 tablespoonful mustard.