1/2 pt. of olive oil.
1 tsp. mustard.
1/2 tsp. salt.
Yolks of 2 uncooked eggs.
1 tbsp. lemon juice.
1 tbsp. vinegar.
1/2 tsp. sugar.
A speck of cayenne.

Put the yolks of the eggs into a cold bowl, stir in the dry
ingredients, beat well, using a silver or small wooden spoon. Then add
the oil, drop by drop. When the mixture gets so thick that it is
difficult to stir, add a few drops of the vinegar to thin it. Continue
stirring in the oil and vinegar alternately until all are used, when
it should be very thick; add the lemon juice last and beat for a few
minutes longer; a cupful of whipped cream may be stirred into this
dressing before using. (The following rules must be observed in order
to insure success: (1) to beat the yolks and dry ingredients until
thick; (2) to add the oil only in drops at first; (3) always beat or
stir in one direction, reversing the motion is apt to curdle the
dressing.)


LETTUCE SALAD.

Choose crisp, fresh lettuce, wash clean, let it remain for a little
time in cold or ice water, drain thoroughly, break or tear the leaves
into convenient pieces, dress with a French or cooked dressing; serve
at once, cold.