GNOCCHI A LA ROMAINE

Put two ounces of butter in a saucepan over the
fire with two tablespoonfuls of milk. When this
conies to a boil stir in four ounces of flour ; then add
a cup of milk, let it cook, stirring all the time until
it no longer adheres to the pan, remove from the fire,
let it cool and then beat in three eggs, one at a time,
two heaping tablespoonfuls of grated Parmesan
cheese, a saltspoonful of mace and a dash of salt.
Set it away to get cold, make it into small balls.
Have a large saucepan of boiling, salted water on
the stove, drop the balls into it and let them boil five
minutes, take them out with a skimmer and drain
well. Have ready a cream sauce, put the balls in
this, and when they are hot turn into a baking dish,
sprinkle with Parmesan cheese and bake until brown
in a quick oven.

Salads

MAYONNAISE DRESSING.

One-half teaspoonful of mustard, one-half tea-
spoonful of sugar, one teaspoonful of salt and a dash
of cayenne pepper ; then add two raw egg yolks,
beat well and stir in a teaspoonful of strong vinegar;
add very carefully, drop by drop, a scant three-quar-
ters of a cup of best olive oil, and as it thickens half
a teaspoonful of vinegar. This recipe never fails, if
the directions are carefully followed. The eggs and
oil should be kept in the refrigerator and be ice cold.
Lemon juice may be used, instead of vinegar, if pre-
ferred.

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