Stir together the eggs, mustard, salt, pepper, and sugar. Add the oil, a drop at a time, stirring and beating constantly. The back of a silver fork is a good thing for mixing mayonnaise, though some people prefer a Dover beater. As the dressing becomes very thick it should be thinned occasionally with vinegar and lemon, alternately, but never let it lose its consistency. After the first, the oil may be added more rapidly. All ingredients and utensils must be cold. If the weather is warm, the bowl should be surrounded with ice water. If the dressing should separate, begin with another yolk of egg and stir the separated mixture into it slowly, as before. Set the bowl in a cold place and it should keep for many days. =3. Boiled dressing.= _Ingredients._ Eggs 2 Mustard 1/2 teaspoonful Salt 1/2 tablespoonful Sugar 1/2 tablespoonful Vinegar 3 tablespoonfuls Hot water 1/2 cup Butter 1 tablespoonful A few grains of cayenne _Method._ Mix the dry ingredients and beat with the eggs until light. Add the vinegar and water and cook in a double boiler, stirring constantly until thick and smooth. Remove from the fire, stir in the butter and set away to cool. A little cream added after the dressing cools is a great addition. Sour cream may be used instead of the water, in which case less vinegar and butter should be used. =4. Potato salad.= _Ingredients._ Potatoes, cold-boiled or baked Parsley or onion juice Egg, hard-boiled, olives, pickled beets, etc. French dressing _Method._ Cut the cold-boiled or baked potatoes into 1/2-inch cubes. Marinate (_i.e._ mix and let stand) with French dressing. Chopped parsley or onion juice may be mixed with potatoes. Arrange in a mound and garnish with slices of hard-boiled egg, olives, pickled beets, etc. =5. Chicken salad.= _Ingredients._ Cold-boiled or roast fowl Celery, 1/2 as much as fowl French dressing Mayonnaise or boiled dressing Olives _Method._ Cut cold-boiled or roast fowl in 1/2-inch cubes. Add to this 1/2 as much celery which has been washed, scraped, and cut into cubes. Marinate with French dressing. Just before serving moisten with mayonnaise or boiled salad dressing. Garnish with celery tips and olives. =6. Waldorf salad.= _Ingredients._ Apples, tart and juicy Celery, 1/2 as much as apples Mayonnaise dressing Lettuce leaves _Method._