When the oil is half in, add the juice of one lemon by degrees with the remainder of the oil; and last, add quarter of a cup of good vinegar.

This will keep for weeks, and can be used with either chicken, salmon, or vegetable salad.
A simpler form can be made with the yolk of one egg, half a pint of oil, and half the ingredients given above.

It can be colored red with the juice of a boiled beet, or with the coral of a lobster, and is very nice as a dressing for raw tomatoes, cutting them in thick slices, and putting a little of it on each slice.
Mayonnaise may be varied in many ways, _sauce tartare_ being a favorite one.

This is simply two even tablespoonfuls of capers, half a small onion, and a tablespoonful of parsley, and two gherkins or a small cucumber, all minced fine and added to half a pint of mayonnaise.

This keeps a long time, and is very nice for fried fish or plain boiled tongue.
DRESSING WITHOUT OIL.
Cream a small cup of butter, and stir into it the yolks of three eggs.