Chapter XII: Part 2: Put the yolk of one raw egg in a salad bowl, add a quarter of a

saltspoonful of salt, half that quantity of grated nutmeg, as much cayenne as you can take up on the point of a very small pen-knife blade; mix these ingredients with a wooden salad spoon thoroughly, and then add, a few drops at a time and alternately, three tablespoonfuls of oil, and one of vinegar. Pour the preparation marked _part 1_, into this, gradually stirring until the sauces are thoroughly mixed; cool and use. This sauce will keep for weeks in a cool place.

146. =Romaine Salad Dressing.=--Grate half an ounce of onion, mix it with a teaspoonful of lemon juice, a saltspoonful each of salt and powdered sugar, a level saltspoonful each of white pepper, and dry mustard, then gradually add three tablespoonfuls of oil, and one of vinegar. Use for lettuce or tomato salad.