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This is the smoothest and richest of salad dressings, the oily flavor is entirely lost in combination with the raw egg. Fifteen or twenty minutes are usually required for putting the ingredients together. Care must be taken not to add too much oil at first or the mayonnaise will curdle. When this happens, beat the yolks of one or two more eggs on another plate, add to them the curdled mayonnaise by degrees, and finish by adding more oil and vinegar or lemon Juice. Some think there is less danger of curdling if the addition of vinegar is begun when only a little oil has been used. After all ingredients are thoroughly mixed the addition of a cup whipped cream enriches the dressing, and some add a teaspoon or two sugar. This sauce keeps well, if bottled and corked with a class stopper, and it majr be made at any time in advance when yolks are left over from baking. In summer, place oil and eggs in cold place half an hour before making. The well-beaten white of an egg may be added to the dressing just before using. To make Red Mayonnaise^ add lobster coral, pounded to a powder and rubbed through a sieve, or use juice from boiled beets. For Green Mayonnaise^ add Spinach or Parsley Coloring, and use taragon vinegar. If liked any of the flavored vinegars given in pickles may be used instead of the plain. SALADS. Minnehaha Dressing. — ^Dissolve tablespoon mustard in a littlo vinegar, then add a little more of latter till half a pint is used ; mix in this gill sugar, more if wished sweeter, and two tablespoons soft, but not melted, butter ; let boil, place on back of range and add yolks of six eggs or four whole ones, as directed in Mixing Salad. When done, and ice cold pour over any salad wished, but especially nice for Tip-Top Salad. This dressing keeps nicely when corked tightly. Less eggs may be taken, using a teaspoon corn-starch for each egg omitted. • Orange Dressing. — Beat together two and a half gills orange and gill lemon juice, add five tablespoons fine granulated sugar and beaten white and shell of half an egg ; cook in custard kettle ten minutes, strain and when cold pour over the salad. For Jellied Orange Dressing^ add to above mixture when half done, third of a box gelatine, (two-thirds of an ounce) soaked in seven tablespoons cold water, strain and use as directed in Gelinola Salad. For Raspberry Dressing ^ make as first recipe, using two and a half gills raspberries and one gill currant juice ; for Jellied Raspberry Dressing^ make as second recipe. Water may be added to juice if wished. Swiss Dressing, — Mash the yolks of four hard-boiled eggs, with two teaspoons each white pepper and made mustard, one of salt and a pinch of cayenne ; add three tablespoons melted butter or salad oil, a few drops at a time, and when smooth stir in a well-beaten egg, and gradually add cup vinegar, or use half lemon juice. Some use only the yolks of two or three hard-boiled eggs, and stir in beaten yolks of two eggs at the last instead of the whole egg. A tablespoon sugar may be added, and cream or clarified chicken fat may be used instead of oil or butter, adding twice the quantity of cream. Or for a Foam Dressing stir in first recipe the whipped white of an egg just before serving, having added tablespoon sugar.