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Uses of the Mayonaise

The mayonaise when right is like softened butter, only more tenacious--too thick to run. It is to be spread smoothly over the top of the pile or shape of salad material, over the fillet of fish or form of lobster or shrimp, or over the whole fish--giving a glossy yellow surface to be ornamented as desired. It is to be eaten with the salad material as butter would be. Sometimes for ornamental purposes it is stirred into the too loose material to make taller shapes.

It is to be mixed with about an equal amount of aspic jelly--(the jelly being cold enough to be just on the point of setting) to form cold tartar sauce--a yellow, flavored acid jelly. Also mixed with different preparations it makes sauces or dressings of other colors--emerald green and cardinal red. Besides these employments it is used in the form of