ill better, a wooden one, beat the yolk of egg and oil quickly
together. Continue to drop the oil, taking care that only a few drops drop
at a time, especially at starting, and continue to beat the mixture lightly
and quickly. Gradually the yolk of egg and oil will begin to get thick,
first of all like custard. When this is the case a little more oil may be
added at a time, but never more than a teaspoonful. As more oil is added,
and the beating continues, the sauce gets thicker and thicker, till it is
nearly as thick as butter in summer time. When it arrives at this stage no
more oil should be added. A little tarragon vinegar may be added at the
finish, or a little lemon juice. This makes the sauce whiter in colour.
One yolk of egg will take a teacupful of oil. It is best to add pepper and
salt when the salad is mixed. Mayonnaise sauce is by far the best sauce
for lettuce salad. It will keep a day, but should be kept in a cool place,
and the basin should be covered over with a moist cloth.


MAYONNAISE SAUCE, GREEN.--Make some mayonnaise sauce as above, and colour
it with some spinach colouring (vegetable colouring, sold in bottles by all
grocers).


MINT SAUCE.--Take plenty of fresh mint leaves, as the secret of good mint
sauce is to have plenty of mint. Chop up sufficient mint to fill a teacup,
put this at the bottom of a sauce tureen, pour sufficient boiling water on
the mint to thoroughly moisten it, and add a tablespoonful of brown sugar,
which dissolves best when the water is hot. Press the mint with a
tablespoon to extract the flavour, let it stand till it is quite cold, and
then add three or four tablespoonfuls of malt vinegar, stir it up, and the
sauce is ready. The quantity of vinegar added is purely a matter of taste,
but a teaspoonful of chopped mint floating in half a pint of vinegar is no
more mint sauce than dipping a mutton chop in a quart of boiling water
would be soup in ordinary cookery.


MUSHROOM SAUCE, WHITE.--Mushroom sauce can be made from fresh mushrooms