The art of cooking

pepper anji salt, and mixing the vinegar and oil together in a separate bowl pour it, when well blended, over the salad and stir all together at table when serving. Cut the hard boiled eggs into quarters and garnish the dish with them. Notes — Endive, eschalot, chickory, watercresses, celery and all green salads may be prepared as the lettuce and salad is prepared. All green salads should have the material of which they are composed made very cold and crisp before dressing. If French dressing is preferred to the vinegar dressing, the proportions of vinegar and oil may be simply changed from the above given quantities to three tablespoonfuls of salad oil, one tablespoonful of vinegar. Green salads should be stirred as little as possible before being sent to the table in order that their freshness may be preserved uutil the moment of serving. Salad à-la-Russe. — One boiled carrot, one boiled turnip, two boiled potatoes, one-third of a head of fresh celery, one boiled beet, four olives, four anchovies, yolks of two eggs, one tablespoonful of vinegar, one teaspoonful of Tarragon vinegar, one teaspoonful of salt, one-half teaspoonful of pepper. First put into a small bowl the yolks of eggs and drop upon them the salad oil, drop by drop, beating this to a cream as the oil is dropped in. Stir in both the vinegar and Tarragon vinegar and season with a little of the pepper and salt. Cut the carrot, turnip, potato and celery into small dice, arrange these dice in pyramidal form upon a flat platter and pour over this the mayonnaise dressing. Cut the boiled beet into regular round slices and place them around the dish lapping one upon the other. At POTATO CROQUETTES. J25 each comer place one of the four olives, around each of which must be twisted one of the anchovies ; sprinkle over all the remainder of the pepper and salt and serve. Notes.— <Hard boiled eggs may be used for garnishing salads as the fancy or taste may dictate. Olives are frequently used in chicken, turkey and lobster salad and for those who have a fondness for this relish they may be used at discretion. Potato salad may be made if desired with a simple vinegar dressing instead of the mayonnaise. CROQUETTES AND FRITTERS. CROQUETTES. Potato Croquettes. — One pound of mashed potatoes, one ounce of butter, two tablespoonsfuls of milk, one-half teaspoonful of pepper, two eggs, four tablespoonfuls of bread crumbs, one grain of cayenne, onehalf teaspoonful of salt. First melt the butter in a saucepan, add to it the milk, and bring them together to the boiling point. Pass the mashed potatoes through a sieve, and add them to the boiling milk and butter. Beat all well together until tiie potatoes are very hot, when the saucepan must be taken from the fire, the pepper, salt and cayenne thrown in ; then drop in the yolks of eggs, and stir until the heat of the potato dries the egg. Roll this mixture into small balls, using a little flour to prevent its sticking to the hands, beat up the whites of the eggs and roll each ball therein. Place the bread crumbs upon a sheet of kitchen paper, and putting the balls one by one into this, roll them from 1 26 CROQ UE TTES AKD FRITTERS. side to side until covered with the crumbs, when they must be put into hot clarified fat or lard, and fryed for two minutes. Note — The yolks of egg are mixed with the potato in , order to bind it together, and to give the croquette a rich yellow color. If the whites were put in also, difficulty would be experienced in forming the croquettes and the color would not be so fine.