Excerpt from Midnight Feasts: Two Hundred Two Salads and Chafing-Dish Recipes Drop by drop, stirring constantly, about a half-pint of olive-oil. When it is thick and jelly-like cut with a tablespoonful of vinegar or lemon juice and season with a saltspoon ful of salt and pinch of cayenne. Have plate and all materials very cold. Should the egg curdle and obstinately refuse to thicken com mence on another plate with a fresh yolk, and after it begins to thicken the curdled mayonnaise may be slowly added. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.