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Salad Mixture

Endeavour to have your salad-herbs as fresh as possible; if you suspect they are not "morning gathered," they will be much refreshed by lying an hour or two in spring-water; then carefully wash and pick them, and trim off all the worm-eaten, slimy, cankered dry leaves; and, after washing, let them remain a while in the colander to drain; lastly, swing them gently in a clean napkin. When properly picked and cut, arrange them in the salad-dish. Boil a couple of eggs for twelve minutes, and put them in a basin of cold water for a little while--the yolks must be quite cold and hard, or they will not incorporate with the ingredients. Rub them through a sieve with a wooden spoon, and mix them with a table-spoonful of water 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 are smoothly united, add very gradually three table-spoonfuls of vinegar, rub it with the other ingredients till thoroughly incorporated with them; cut up the whites of the eggs, 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. We recommend the eaters to be mindful of the duty of mastication, without the due performance of which all undressed vegetables are troublesome company for the principal viscera, and some are even dangerously indigestible.