SALADS.

SALADS are becoming so popular that scarcely a meal can be called complete without some kind of salad. In fact, at receptions and lunch parties all that is required is a good salad accompanied by "cheese sticks," coffee, hot rolls and dessert, of course, such as creams, ices, etc. Cheese sticks are made of French puff paste, cut into strips about five inches long with a jagging iron, with grated cheese on top of each stick and baked a light brown; they must be very flaky. Parmesan cheese is the best, the flavor being delicate. It is expensive, but a little of it goes a great way.

The most delicious of all salads is sweetbread. Lay the sweetbread in cold salted water for an hour before cooking, then boil, changing the water twice. Then throw into cold water immediately after they are done, which will be in about twenty minutes. Remove every particle of skin before chopping, and do not chop too fine. In season, chop up some nice white crisp celery, say about one-third as much as you have of sweetbreads. You may also mix some French peas with this salad--looks pretty and tastes nice. Line a salad bowl with lettuce leaves, and put in the salad, which has been previously mixed with the following mayonnaise (you may add a small quantity of cold roast veal, if you happen to have it, in fact, for economy's sake, you may add it to almost any salad, and it is as nice).

(No. 1.) Take the yelks of three hard-boiled eggs and the yelk of one raw egg, stir to a cream, with two teaspoonfuls of prepared mustard, one teaspoonful of grated onion, some white pepper, as much as the point of a knife will hold; a tablespoonful of sugar, the juice of a lemon, and about two tablespoonfuls of white wine vinegar. Stir until smooth, then drop in gradually three teaspoonfuls of oil, one drop at a time. Grind hard and stir very energetically so as to get it thoroughly mixed. You may add capers and chopped parsley to this mayonnaise, but omit both for the sweetbread salad.

(No. 2.) The yelks of two hard-boiled eggs, rubbed to a powder, add a teaspoonful of salt, one of oil (add the oil a drop at a time, stirring continually), one teaspoonful of prepared mustard, one of pepper and two of sugar. Then whip up a raw egg to a froth, beat this into the dressing and pour in the vinegar, spoonful at a time, using half a cupful altogether. Pour this dressing over the salad and mix well with two forks. I forgot to mention that cooked peas and beans are fine mixed with the sweetbread salad.

Cook the oysters in their own liquor, allowing them to boil up but once, then spread upon a platter. Leave until ice cold, and cut them up into small pieces (do not chop). Cut up bits of crisp celery and mix up half a cup of capers with the salad. Serve on lettuce with the above mayonnaise.

Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, with some chopped parsley. Serve each person with three or four stems on a plate, with a little mayonnaise dressing. Do not use a fork; take the stems in the fingers and dip in the dressing.

Boil the lobster, and when cold pick it to pieces, or use canned lobster; then line the salad bowl with lettuce, put in the lobster and set it away in the ice-chest until wanted. Do not put the dressing over it until ready to serve. Dressing: Beat up the yelks of two eggs, one teaspoonful of salt, one tablespoonful of sugar, two teaspoonfuls of prepared mustard, a pinch of white pepper, two tablespoonfuls of oil and four tablespoonfuls of white vinegar; stir long and thoroughly. If you wish to have it extra nice mix in last a cupful of whipped cream; this will make it truly delicious. If any of my readers object to oil, use butter, it is equally good and certainly preferable to inferior oil.

Is as good as lobster salad, and is prepared in the same manner as above, as is also

This makes a delightful change for the table. I wish to call attention to one thing right here, that is, when you intend to use canned fish of any kind always open the can, and put its contents into the salad bowl at least one hour before time to serve, in order that the close smell which is always present in canned fish may escape.

Soak two herrings in milk over night, then take off every particle of skin, being careful to remove every bit of bone and cut up very fine. Cut up six boiled potatoes, also a handful of little vinegar pickles and two boiled beets; then take one or two pounds of cold roast veal, the same amount of cold boiled smoked tongue, two apples, pared, seeded, cored, then chopped; three carrots and one large celery root which have also been cooked, pared and chopped; mix all thoroughly and pour a mayonnaise dressing over all. Serve in a large bowl; garnish the top with chopped hard-boiled eggs and the sides with alternate layers of the yelks and whites, also some capers, olives and beets and outside of this edge lay curly parsley. In the center of the salad put a little basket made of a hard-boiled egg and filled with capers.

(No. 1.) Skin the tomatoes, and slice; sprinkle each layer with salt, sugar and pepper; cover with vinegar. The tomatoes should be set on ice before serving. You may add one or two yelks of eggs to the dressing if you like.

(No. 2.) Scald the tomatoes thoroughly; drain and peel, and slice evenly and then set on ice. When time to send to table, put in your salad bowl a layer of tomatoes and sprinkle with salt, pepper and an even tablespoonful of powdered sugar, then another layer and so on until all are used up; then pour enough white wine vinegar over them to barely cover. If the vinegar is too strong, dilute it with water.

Select tomatoes of uniform size, scald and skin, and set on ice until wanted. Then line your salad bowl with lettuce leaves and pile your tomatoes in it like a mound; serve on individual plates with a mayonnaise dressing. This is a pretty dish and very much relished.

Take cold vegetables left from dinner, such as potatoes, string beans, peas, beets, Lima beans, cauliflower, asparagus, cabbage, etc., and set them on ice. You may use a mayonnaise or any other salad dressing.

Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, also a few beets, one or two carrots, a few potatoes (the carrots and potatoes must be parboiled, say in the soup for dinner), also a few stalks of asparagus; chop up a bunch of nice, crisp, white celery; also a whole celery root (parboiled) and sprinkle all with fine salt and pour a mayonnaise dressing over it. Then line the salad bowl with lettuce leaves or nice white cabbage leaves. Add a few hard-boiled eggs and capers; garnish very prettily, also sprigs of fresh parsley.

Take the white meat of one or more boiled chickens, a few stalks of nice celery, chopped separately, but not too fine (I prefer to cut it with a knife; it is not so apt to become mushy); put in a large bowl, sprinkle with a little salt and set away in a cool place until you prepare the following mayonnaise: Rub the yelks of two hard-boiled eggs as fine as possible, add a small teaspoonful of salt, then add, a drop at a time, a teaspoonful of the finest olive oil. Now stir harder than ever; add a teaspoonful of prepared mustard and white pepper, and two teaspoonfuls of white sugar; whip the white of an egg to a froth and add to the dressing; add vinegar last, a spoonful at a time, stirring constantly (use about half a cupful). Put the salad into the dressing carefully, using two silver forks; line the salad bowl with lettuce leaves, and garnish the top with the whites of hard-boiled eggs, chopped up, or cut into half-moons.

The white meat of a turkey makes even a better tasting salad. If you wish your salad particularly nice, add a cupful of whipped cream just before serving. A pretty way to garnish this salad is with the chopped yelks and whites of hard-boiled eggs, being careful to have the whites and yelks separate. A few olives and capers will add to the decoration.

Take the white meat of a boiled chicken, stalks of nice, crisp celery, and chop up separately; put in a salad bowl, sprinkle with a little salt and put in a cool place until you have prepared the following: Rub the yelks of two hard-boiled eggs as fine as possible, add a small teaspoonful of salt and a teaspoonful of finest olive oil, and stir harder than ever. Then add a teaspoonful of prepared mustard and white pepper, and two teaspoonfuls of sugar. Whip the white of an egg to a froth and add to the dressing; add vinegar last, a spoonful at a time, stirring constantly, use about half a cupful. Put the salad into the dressing carefully, using two silver forks. Line the bowl with lettuce leaves and garnish the top of salad with the whites of hard-boiled eggs, chopped up or cut into half-moons.

The white meat of a turkey is even better for this salad.

Chop up a head of white cabbage; salt and pepper; heat some vinegar in a spider, adding a teaspoonful of prepared mustard; beat up the yelks of two eggs with a tablespoonful of sugar, and add the hot vinegar gradually to the beaten eggs; pour all over the cabbage. This makes a nice salad.

Pare thickly, from end to end, and lay in ice-water one hour; wipe them and slice thin, and slice an onion equally thin. Strew salt over them, shake up a few times, cover and let them remain in this brine for another hour. Then squeeze or press out every drop of water which has been extracted from the cucumbers. Put into a salad bowl, sprinkle with white pepper and scatter bits of parsley over them; add enough vinegar to just cover. You may slice up an equal quantity of white or black radishes and mix with this salad, which is very good.

(No 1.) If you use head lettuce, break off the outer leaves, using the inner ones only, tear out the hard vein and cut up into bits. Wash thoroughly, and drain in a collander but do not press with the hands, Just before sending to the table mix with a teaspoonful of best salad oil, adding some salt, sugar and vinegar.

(No. 2.) Dress the lettuce as described above, mixing it well with a spoonful of best salad oil and pour the following dressing over it: Beat up the yelks of two eggs; cut up part of an onion, very fine, add half a teaspoonful of salt, and two tablespoonfuls of white sugar; stir this well, adding about four or five tablespoonfuls of vinegar, and pour over lettuce.

(No. 3.) The French style of making lettuce salad is as follows: After dressing the salad, mix it in a tablespoonful of oil, then take only two tablespoonfuls of white wine vinegar, mixed with a very little pepper and salt, and just turn the lettuce over and over in this mixture; the idea is not to have any sauce.

(No. 4.) After the lettuce has been carefully picked, washed and drained, pour the following sauce over it, and mix up well with two silver forks. Rub the yelks of two hard-boiled eggs to a paste, adding a teaspoonful of best salad oil or melted butter, being careful to add only a few drops at a time. Add half a teaspoonful of salt, half a teaspoonful of prepared mustard, very little pepper, two tablespoonfuls of white sugar. Stir very vigorously, then pour in gradually half a teacup full of vinegar. If there is more sauce than required, put in the refrigerator; it will keep two or three days.

(No. 5.) Wash, cut out all the hard stems, make a dressing of the yelk of one egg, beaten light, adding salt, a little onion cut very fine and two tablespoonfuls of white sugar, adding vinegar gradually and pour over lettuce just before serving.

Boil potatoes in their jackets. When done, peel and cut them in squares. While still hot put on a tablespoonful of butter or drippings of poultry, and add two or more hard-boiled eggs, cut into squares; sprinkle salt and pepper over potatoes and eggs. You may add an onion if you like the flavor. Boil enough vinegar to just cover the salad and add two teaspoonfuls of prepared mustard; beat up the yelks of one or two eggs light, and add the boiling vinegar to the beaten eggs gradually. When thoroughly mixed pour over the potatoes. Serve in a salad bowl; garnish with chopped parsley. Eat cold.

Take six fine milch herrings, remove the heads and the skin, and take out the milch, which much be reserved for sauce. Remove every bit of meat from the bones of the herrings, and soak it and the milch in milk over night (you may use water, but milk is better). Chop up the herrings not too fine, and chop an equal quantity of nice cold roast veal, which ought to be tender and white. Chop also a few pickles and about four nice, large sour apples.

Boil about ten eggs hard, reserving four of thsee for decoration. Add a few pieces of preserved or candied ginger, and a small cup of capers, also a few olives. Chop everything separately, but not too fine, and put all these ingredients into a porcelain bowl and pour the following sauce over it: Rub the milch of the herrings to a cream, then rub it through a fine wire sieve; rub the yelks of two hard-boiled eggs to a cream add a grated onion (a very small one), a spoonful of prepared mustard, a little white wine and vinegar, a pinch of salt, two tablespoonfuls of brown sugar and pour over the salad. Next day, before decorating, mix up well. For decorating, chop up the yelks and whites of eggs separately and line each dish with a lettuce leaf (for I think it the most practical to serve individual dishes of salads). Put a layer of white, then a layer of yellow chopped eggs on each dish. To accomplish this easily, take a piece of pasteboard or the blade of a knife in your left hand, and hold in line as you would a ruler, putting an olive in the center of each dish. This salad may be improved by adding all kinds of nuts chopped up.

Chop up white crisp celery, sprinkle with fine salt. Line your salad bowl with lettuce leaves, pile up the chopped celery in the center and pour a mayonnaise dressing over it. Garnish with hard-boiled eggs, cut into fanciful shapes.

Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remove from the water and set away until cool. Cut in slices about an eighth of an inch thick; sprinkle each slice with fine salt, sugar and white pepper; pour enough white wine vinegar over the salad to cover. A few large raisins boiled will add to the appearance of this salad. Serve cold in a salad bowl, lined with fresh lettuce leaves.

Lay half a dozen or more large salt pickles in water for about six hours, then drain off all the water. Chop up two sour apple, sone large onion or two small ones, chop the pickles and mix all thoroughly in a bowl and sprinkle over them a scant half teaspoonful of pepper (white is preferable) and a heaping tablespoonful of sugar (either white or brown), adding a pinch of salt if necessary. Pour enough white wine vinegar over all to just cover. Do not make more at a time than you can use up in a week, as it will not keep longer. Try this. Makes a nice change.

Beat up two raw eggs, one tablespoonful of chicken fat or butter, one half teaspoonful of mustard and six tablespoonfuls of vinegar and one of sugar. Set this over a bowl or teakettle of boiling water and stir until it becomes thick like cream; pepper and salt to taste. Add also a tablespoonful of sugar.

Cut up all kinds of pickled cucumbers, small and large, sweet and sour, also (senf) mustard pickles, into very small lengths, also pickled beans and capers. Add six herrings, which you have soaked in water for twenty-four hours; skin and take out every bone, cut up as you did the pickles. Add half a pound of smoked salmon, also cut into lengths, and six large apples chopped very fine, and one onion grated. Add as much cold roast veal, chicken or turkey as you desire; mix all thoroughly and pour a rich mayonnaise dressing over all. Next day line a salad bowl with lettuce leaves, fill in the salad and garnish with hard-boiled eggs, nuts, capers and fancy figures cut out of aspic.

Dress four chickens, cut off the wings, legs and backs of the chickens and set away to use as a fricassee. Boil the four breasts in enough water to just cover them, add salt while boiling; when very tender remove from the fire and allow the chicken to cool in the liquor it was boiled in; when cold skim off every particle of fat, and reserve it to use instead of oil. If possible boil the chickens the day previous to using. Now cut the chickens up into small bits (do not chop), cut up one whole dozen stalks of fine white crisp celery and sprinkle with fine salt, mixing the chicken and celery, using two silver forks to do this. Rub the yelks of twelve hard-boiled eggs as fine as possible, add two teaspoonfuls of salt, two scant teaspoonfuls of white pepper, four teaspoonfuls of chicken fat, or best olive oil, adding one at a time (I prefer chicken or goose oil to olive oil), stirring harder than ever, add three tablespoonfuls of best prepared mustard and two tablespoonfuls of white sugar; add gradually, stirring constantly, two cupfuls of white wine vinegar. Pour this dressing over the chicken and celery and toss lightly with the silver forks. Line a large salad bowl with lettuce leaves, pour in the salad and garnish the top with the chopped whites of the twelve hard-boiled eggs; pour a pint of very thick cream over the salad about an hour before serving, (whipped cream is preferable). A neat way is to serve the salad in individual salad dishes, lining each dish with a lettuce leaf, garnish the salad with an olive stuck up in the center, and four or five candied cherries around it, putting the whites of the chopped eggs around the sides.

Select tomatoes that are of uniform size, round, smooth and spotless, scald and take off outer skin, set away on ice, until ready to serve. Serve on individual dishes, putting each on a lettuce leaf and pour a heaping tablespoonful of mayonnaise dressing over each tomato. This makes a pretty center decoration for a lunch table, if heaped on a round platter into a mound.

No. 1. Select round, very firm and even sized tomatoes, cut off the top (reserve to use as a cover) scrape out the inside, being very careful to not break the tomato. Fill each tomato with some finely prepared "cold slaw," cover with the top of the tomato, lay them on lettuce leaves and pour a mayonnaise dressing over each. You may lay them en masse on a decorated platter heaping them in the shape of a mound, or serve individually.

No. 2. With mayonnaise of chicken and served as above, makes a course at fashionable luncheons. Prepare as you would stuffed tomatoes. Either are suitable courses at luncheons.