Shrimp Salad
To one can of shrimps, well washed and broken, add six small sticks of celery. The mayonnaise sauce is made of the raw yolks of two eggs, well beaten; a teaspoonful of salt and half as much mustard powder, worked well into the egg. Add a pint of good oil, pouring in a few drops at a time; when the sauce is very stiff, add a small pinch of cayenne pepper and the juice of one lemon; pour over salad just before serving.