The housewife's referee

Salad Barbe de Capucine. — Take fresh barbe de Capucine, washed, picked, and pressed dry ; oil, salt, pepper, vinegar, a dozen fresh violets, three saltspoonfuls of orris root rubbed up with salad oil. Salad, Plain Vegetable. — Boil separately equal quantities of young carrots, cauliflower, French beans, peas, asparagus tops, and potatoes, and half the quantity of young turnips. Drain them thoroughly, cut up the carrots, turnips, potatoes, and cauliflowers; place all in a salad bowl, and dress with oil, vinegar, pepper, and salt, or, if preferred, a mayonnaise sauce. Salad, Potato (Hot). — Boil and mash six potatoes, season with a teaspoonful of salt, half a tea spoonful of pepper, a tablespoonful of butter, and nine tablespoonfuls of milk. Boil hard six eggs, chop the whites fine, mash the yolks, and season with a teaspoonful of mustard (French), four teaspoonfuls of vinegar, and half a tablespoonful of butter or oil. Mix the whites and yolks together, then put the potatoes and eggs in layers, the last being potatoes, spread butter thickly over the top and brown in a hot oven. Salad, Sardine. — Drain the oil from a small box of sardines, laying them afterwards on brown paper so that no trace may remain of the oil. Bemove the skin and bones, and pour a little lemon juice over them, lay them on a bed of lettuce, pour a plain French dressing over them, and garnish with two hard-boiled eggs which have been chopped fine. Salad, Tomato, a la Ben-trovato. — Chop up some tomatoes, flavour with a bead of garlic, and a shallot chopped up and rubbed through a sieve, which must be mixed in with the tomatoes ; add four tablespoonfuls of whipped aspic jelly, and mix into a 'puree. Decorate a mould with hard-boiled eggs, stamped out in rounds or stars, and arrange them in tiers one above another. Between each layer of eggs place a little chervil leaf and a sprig of tarragon alternately ; fill the mould with the tomato puree in which a little aspic jelly should be mixed, and place on ice, and when ready turn out. Garnish with small salad mixed with mayonnaise sauce round the base. Arrange watercresses prettily on the top and sprinkle red aspic jelly all over it. Salad, Tomato, a la Duchess of Fife. — Chop up some tomatoes quite small, flavour them with a bead of garlic and mix in with a shallot, chopped and rubbed through a sieve ; add four tablespoonfuls of aspic jelly and mix into the puree with the same quantity of mayonnaise sauce. Decorate a mould with hard-boiled eggs, stamped out in fancy rounds and stars, and arrange them in tiers one above another. Between each layer of egg place a leaf of chervil and a sprig of tarragon alternately ; fill the mould with the tomato puree, place on ice, and when sufficiently iced turn it out. Garnish with small salad mixed with mayonnaise sauce ; arrange watercress prettily on the top, and sprinkle, chopped, all over.