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Salads, Recipes for

Directions for making the following, appear under their respective headings :- دو Mayonnaise.

Orange.

Potato.

Red Cabbage.

Russian.

Salmon Mayonnaise Summer.

Winter.

Salmon à la Genevese.-INGRE- DIENTS for dish for 6 persons. -2 slices of salmon, 2 chopped shalots, a little parsley, small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, cayenne and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 large lemon, or of 2 small ones. AVER- AGE COST, 4s. ing them gently in a clean cloth. With a silver knife, cut the lettuces into small French. pieces, and the radishes and cucumbers into thin slices; arrange all these ingredi- Grouse. ents lightly on a dish, with the mustard- Lobster. and-cress, and pour under, but not over, the salad either of the salad-dressings, and do not stir it up until it is to be eaten.

It may be garnished with hard-boiled eggs, cut in slices, sliced cucumbers, nasturtiums, beetroot, and many other things that taste will always suggest to make a pretty and elegant dish. In making a good salad, care must be taken to have the herbs freshly gathered, and thoroughly drained before the sauce is added to them, or it will be watery and thin. Young spring onions, cut small, are by many persons considered an improvement to salads; but, before these are added, the cook should always consult the taste of her employer.

Slices of cold meat or poultry added to a salad make a convenient and quickly-made summer luncheon-dish; or cold fish, flaked, will also be found exceedingly nice, mixed. with it.

SEASONABLE from May to September.