teaspoonful of white pepper, half that quantity of cayenne, salt to
taste, 4 tablespoonfuls of cream, vinegar.
_Mode_.--Boil the eggs until hard, which will be in about 1/4 hour or 20
minutes; put them into cold water, take off the shells, and pound the
yolks in a mortar to a smooth paste. Then add all the other ingredients,
except the vinegar, and stir them well until the whole are thoroughly
incorporated one with the other. Pour in sufficient vinegar to make it
of the consistency of cream, taking care to add but little at a time.
The mixture will then be ready for use.
_Average cost_, for this quantity, 7d.
_Sufficient_ for a moderate-sized salad.
_Note_.--The whites of the eggs, cut into rings, will serve very well as
a garnishing to the salad.
III.