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Salad Sauce

Take the yolks of two eggs boiled hard, a dessert-spoonful of grated Parmesan cheese, a little made mustard, a dessert-spoonful of tarragon vinegar, and a large spoonful of ketchup. When well incorporated, add four spoonfuls of salad oil and one spoonful of elder vinegar. Beat so as to incorporate the oil with the other ingredients. This mixture must not be poured upon the lettuce or vegetables used in the salad, but be left at the bottom, to be stirred up when wanted. This method preserves the crispness of the lettuce. Observe that the liquid ingredients must be proportioned to the quantity of vegetables used.