Always inquire before you mix a salad, how your master or mistress
would like to have it done. If no particular method be pointed out
to you, adopt the following, which has been much approved of. Let
the salad be well washed and dried in a cloth before you cut it up;
save a part of the celery with a little beet-root and endive for
ornament in the middle of the dish: cut the rest small as well as the
lettuce and mustard and cresses, and put to it the following mixture:
take the yolk of an egg boiled hard, rub it quite smooth with a
table-spoonful of oil and a little mustard; when they are well mixed
together add six spoonsful of milk or cream, and when these are well
mixed, put six or seven spoonsful of vinegar to the whole, and mix it
all together with the salad. Never make the salad long before it is
wanted, as it becomes flat with standing.