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Cerveau Salade

Calf's brains, one tablespoonful of lemon juice, mayonnaise dressing, lettuce, capers.

Wash the brains thoroughly in cold water, remove the red membrane. Cook them in boiling salted water with one tablespoonful of lemon juice ten minutes, then plunge into cold water. Cut the brains into small pieces, and mix them lightly with some of the mayonnaise. Arrange nests of lettuce leaves on a salad dish, put in each one a little of the salad, cover with mayonnaise and sprinkle with capers.

Potato a la Parisienne Salad.

Four or six potatoes, mayonnaise dressing, parsley, two beets. Pare and cut the potatoes with a vegetable cutter, into little balls the size of marbles. Cook them in boiling salted water until tender, drain and dry carefully. While warm mix them with the mayonnaise. Pour the potato balls in the center of a salad dish, sprinkle over them chopped parsley. Garnish with a border of pickled beets, which have been cut into points. Tomato Aspic Salad. No. I.

One pint of tomatoes, one teaspoonful of salt, one saltspoonful of pepper, one teaspoonful of onion juice, one-fourth of a box of gelatine, one-half pint of mayonnaise dressing, lettuce, parsley.

Strain the tomatoes, add the salt, pepper and onion juice, add the gelatine. Soak for half an hour, then bring it to the boiling point, and pour into small moulds. Put away to harden.

When ready to serve, arrange nests of lettuce leaves on a salad dish, and turn out each mould of tomato jelly in the nests. Pour the mayonnaise dressing around them, sprinkle with chopped parsley.