It is by no means a bad mixture when dressed with oil, and, of course, it can be dressed it a l'Anglaise.

It makes an excellent accompaniment to a huge hunk of cheese, a crusty loaf, a good appetite, and a better digestion.
SALAD, MAYONNAISE .-- This is generally considered the king of salads, and it can be made an exceedingly pretty-looking dish, Take two or more French lettuces, clean and dry them as directed above, and take the small heart of one lettuce about the size of a small walnut, uncut from the stalk, so that you can stand it upright in the middle of the salad, raised above the surface.

Arrange all the softer parts of the leaves on the top of the salad so as to make as much as possible a smooth surface.

Make some Mayonnaise sauce, thick enough to be spread like butter, and mask this little mound and all the surface of the middle of the salad round it with a thin layer of the sauce, so that it looks like the top of a mould of solid custard.

Ornament the edge of the salad with hard-boiled eggs cut in quarters, and place between the quarters slices of pickled gherkins and stoned olives.