Miss Parloa's kitchen companion

Use one pint of rich cream, the yolks of three hardboiled eggs, one teaspoonful of sugar, one of salt, oneeighth of a teaspoonful of cayenne, one teaspoonful of mustard, and two table-spoonfuls of vinegar. Rub the yolks of the eggs to a smooth paste. Gradually add to them the salt, sugar, vinegar, and mustard. Have the cream very cold, and whip it until smooth and light. Use the Dover-beater or a whisk. Stir this, a spoonful at a time, into the egg mixture. Use this dressing the same as Mayonnaise. * Cooked Salad Dressing. This is made of four eggs, eight table-spoonfuls of weak vinegar, four of oil, one teaspoonful of salt, onefourth of a teaspoonful of pepper, and two table-spoonfuls of mixed mustard. Put the oil and vinegar into a small saucepan, and set this pan into another containing boiling water. Beat the eggs well, and pour the hot oil and vinegar upon them, stirring all the while. Turn the mixture into the stew-pan, and set the pan in the boiling water once more. Stir the dressing until it begins to thicken, — say for about five minutes ; then take it from the fire, and add the salt, pepper, and mustard. If the dressing should not be smooth, rub it through a strainer ; but if it has been stirred constantly, there will be no occasion for straining. This dressing will keep for weeks. Butter may be substituted for oil, but it is not so good. Chicken Salad. Free cold cooked chicken of skin, fat, and bones, and cut it in cubes. Put one quart of the meat in a bowl with a marinade made by mixing three table-spoonfuls of vinegar, one of oil, one generous teaspoonful of salt, and half a teaspoonful of pepper. Stir well, and place in the refrigerator for one hour or longer. Cut in thin slices enough of the white, tender part of celery to make a generous pint. Wash this in cold water, and put it in the refrigerator with pieces of ice on top. At serving-time remove the ice, and drain all the water from the celery. Mix the celery with the chicken, and add half a pint of Mayonnaise dressing. Arrange the salad in a bowl or on a flat dish. Mask it with half a pint of Mayonnaise, and garnish with some of the blanched celery leaves. Sweetbread Salad. For six persons use a pair of large sweetbreads, half a pint of celery, sliced thin, six heart leaves of lettuce, half a pint of Mayonnaise, one table-spoonful of vinegar, half a table-spoonful of oil, a saltspoonful of salt, and one-third of a saltspoonful of pepper. Clean the sweetbreads, and boil them in water for twenty minutes ; then cool them, and cut them into cubes. Add the vinegar, oil, salt, and pepper. Place the dish in the refrigerator for an hour. Prepare the lettuce and celery, and put them in the refrigerator to chill. At serving-time mix the celery and sweetbreads, and add half the dressing. Arrange the six lettuce leaves in a flat dish. Divide the sweetbread mixture into six parts, and place it on the lettuce leaves. Drop the remainder of the dressing in teaspoonfuls on the sweetbreads. Serve at once. Lobster Salad. Cut into cubes enough boiled lobster to make a quart. Put it into a bowl, and mix with it a marinade made by mixing three table-spoonfuls of vinegar, one of oil, one teaspoonful of salt, and half a teaspoonful of pepper. Put the bowl in the refrigerator for an hour or more.