especially fruit and vegetable, need very thick mayonnaise, and
then it is better to make it with lemon juice, while a fish salad,
or one to use with meats, may be thinner, and then the vinegar
will do; the lemon juice makes it thick. Always taste it before
using it, to see if it is just right, and, if not, put in more salt,
or whatever it needs. You will soon learn. Most people think
mayonnaise is very difficult to make, but, really, it is as easy as
baking potatoes, after you have once learned how. Every salad
given before is just as nice with mayonnaise as with French dressing,
and you can try each one both ways; then there are these, which
are better with mayonnaise.


Chicken Salad

1 cup of chicken cut in large bits.
1/2 cup of celery, cut up and then dried.
2 hard-boiled eggs, cut into good-sized pieces.
6 olives, stoned and cut up.
1/2 cup mayonnaise.

Mix all very lightly together, as stirring will make the salad mussy;
put on lettuce.


Lobster Salad

1 cup of lobster, cut in large bits.
2 hard-boiled eggs, cut in pieces.
1/2 teaspoonful of dry mustard, stirred in.