To a pig’s head weighing six pounds, add one and a half pounds of lean beef, two tablespoonfuls of salt, half a teaspoonful of pepper, three pounded cloves, and half a blade of mace. Boil the beef and head three hours. Take away all the bones, chop the meat up, add the seasoning and some of the liquor it is boiled in, to make it moist, and put it in a mould and turn out when cold. MAYONNAISE Yolk of 1 egg. ½ cup of olive-oil. 1 tablespoonful of lemon juice or vinegar. ½ teaspoonful of salt. Pinch of red pepper. Put the yolk of the egg into a very cold bowl; it is better to put the bowl, the egg, the oil, and the beater all on the ice a half-hour before you need them, for then the mayonnaise comes quicker. Beat the egg till the yolk is very light indeed; then let some one else begin to put in the oil, one drop at a time, till the mayonnaise becomes so thick it is difficult to beat; then put in a drop or two of lemon or vinegar, and this will thin it so that you can use the oil again; keep on doing this till you have nearly a cup of the dressing. If you need more oil than the recipe calls for, use it, and towards the last add two or three drops at a time. When you have enough, and it is stiff enough, put in the pepper and salt and it is done. Never use mustard except with lobster, as this will spoil the taste. Some salads, especially vegetable, need very thick mayonnaise, and then it is better to make it with lemon juice, while one to use with meats may be thinner, and then the vinegar will do; the lemon juice makes it thick. Always taste it before using it, to see if it is just right, and, if not, put in more salt, or whatever it needs. You will soon learn. Most people think mayonnaise is very difficult to make, but, really, it is as easy as baking potatoes, after you have once learned how. Every salad given before is just as nice with mayonnaise as with French dressing, and you can try each one both ways; then there are these, which are better with mayonnaise: CHICKEN SALAD 1 cup of chicken, cut in large bits. ½ cup of celery, cut up and then dried. 2 hard-boiled eggs, cut into good-sized pieces. 6 olives, stoned and cut up. ½ cup of mayonnaise. Mix all very lightly together, as stirring will make the salad messy; put on lettuce. LOBSTER SALAD 1 cup of lobster, cut in large bits. 2 hard-boiled eggs, cut in pieces. ½ teaspoonful of dry mustard, stirred in. ½ cup of mayonnaise. Mix and put on lettuce. CELERY SALAD 2 heads of celery. 3 hard-boiled eggs (or else 1 cup of English walnuts). ½ cup of very stiff mayonnaise. Wash, wipe, and cut the celery into pieces as large as the first joint of your little finger, and then rub it in a clean towel till it is as dry as can be. Cut up the eggs, sprinkle all with salt, and add the mayonnaise and lay on lettuce. Or mix the celery and the walnuts and mayonnaise; either salad is nice. SCOTCH WOODCOCK