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A salad with mayonnaise dressing is an ideal piece de resistance for luncheon. It furnishes the necessary carbon in a light and easily assimilated form, and, if well made, is always palatable.

Strictly speaking, there are but two salad dressings, French and mayonnaise. The boiled dressing, with all its variations, is, technically, a sauce. A true salad dressing is made almost entirely of oil.

To make French dressing, put into a bowl or soup plate a pinch of salt, a dash of red pepper, and three tablespoonfuls of olive-oil. Stir with a silver spoon until thoroughly mixed, then add one tablespoonful of tarragon vinegar, and stir until thick. French dressing must not be made until it is to be used, as it very quickly wilts a vegetable salad. Four or five tablespoonfuls of oil may be used to one of vinegar or lemon-juice if desired, and French dressing may also be seasoned with tabasco sauce, Worcestershire, dry mustard, celery salt, or any preferred condiment.

To make mayonnaise, put into an earthen bowl