lining of the skin. Divide it into sections, or ``quarters,'' and
with the scissors cut off the thin edge; turn down the transparent
sides and cut these off, too, scraping the pulp carefully, so as
not to waste it. Take out all the seeds; lay the pieces on lettuce,
and pour the dressing over. White grapes, cut in halves, with the
seeds taken out, are nice mixed with this, and pineapple, grapes,
and oranges, with a little banana, are delicious.


Mayonnaise

Yolk of 1 egg.
1/2 cup of olive-oil.
1 tablespoonful of lemon juice or vinegar.
1/2 teaspoonful of salt.
Pinch of red pepper.

Put the yolk of the egg into a very cold bowl; it is better to put
the bowl, the egg, the oil, and the beater all on the ice a half-hour
before you need them, for then the mayonnaise comes quicker.
With a Dover egg-beater beat till the yolk is very light indeed;
then have some one else begin to put in the oil, one drop at a time,
till the mayonnaise becomes so thick it is difficult to turn the
beater; then put in a drop or two of lemon or vinegar, and this
will thin it so you can use the oil again; keep on doing this till
you have nearly a cup of the dressing; if you need more oil than
the rule calls for, use it, and toward the last add it two or three
drops at a time. When you have enough, and it is stiff enough,
put in the pepper and salt and it is done. Never use mustard
except with lobster, as this will spoil the taste. Some salads,