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Kitchener's Salad Mixture

Boil a couple of eggs for twenty minutes, and put them in a basin of cold water for a few minutes; the yolks must be quite cold and hard, or they will not incorporate with the ingredients. Rub the yolks through a sieve with a wooden spoon, and mix with them a table-spoonful of milk, or fine double cream, then add two table-spoonfuls of oil, or melted butter; when these are well mixed, add by degrees a tea-spoonful of salt, or powdered lump sugar, and the same of made mustard. When these ingredients are smoothly united, add very gradually three table-spoonful of vinegar, mix it with the other ingredients till it is thoroughly incorporated with them; cut up the white of the egg, and garnish the top of the salad with it. Let the sauce remain at the bottom of the bowl, and do not stir up the salad till it is to be eaten. If the herbs be young, freshly gathered, neatly trimmed, and drained dry, and the sauce maker ponders patiently over these directions, he cannot fail obtaining the fame of being a very accomplished salad dresser. Probable cost, 4d. Sufficient for a good-sized bowl of salad.