The new home cook book

Distrust the condiment that bites so soon ; But, deem it not, thou man of herbs, a fault To add a double quantity of salt ; Four times the spoon with oil from Lucca crown, And twice with vinegar, procured from town ; And lastly, o'er the flavored compound toss A magic soup spoon of anchovy sauce. O, green and glorious ! O, herbaceous treat ! 'Twould tempt the dying anchorite to eat ; Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad bowl ; Serenely full, the epicure would say, * Fate cannot harm me, I have dined to-day.* " — Sidney Smith. SUGGESTLONS. Miss M. A. Ayer. Chicken for salad should boil until it parts from the bone easily. It is also better to shred it, than to cut or chop. Equal parts butter and salad oil are by many preferred to the entire quantity of either. The addition of the liquor the fowl is boiled in, is a great improvement, to moisten the salad with. Crisp celery and cabbage in ice cold water for an hour or two before using for salads. Mrs. Morgan, Rockford, 111. Cut the white meat of chickens into small bits, the size of peas, (also the dark meat, if you like,) chop the whole parts of celery nearly as small. Prepare a dressing thus' Rub the yolks of hard boiled eggs smooth ; to each yolk put half a teaspoon of mustard, the same quantity of salt, a tablespoon of oil, and a wine glass of vinegar; mix the chicken and celery in a large bowl and pour over this dressing with a little cream added. The dressing must not be put on till just before it is served. Mrs. Higgins. Two chickens, chopped coarse ; eight heads of celery, three eggs, one pint vinegar, one tablespoon flour, one tablespoon sugar, rub the yolks of the eggs to a fine powder, then add the salt, mustard and oil, mixing well together; then add the cream; and after that the vinegar and raw egg. Mrs. Hobbs. Three chickens chopped fine, both light and dark meat ; the juice of two lemons; eight or ten eggs boiled hard; the whites chopped fine and the yolks mashed fine, moisten with six teaspoons melted butter, two of sweet oil ; to which add one tablespoon of mustard, one of pepper, one of salt, one of sugar, three of cream ; and last, add six large bunches of celery chopped fine, with sufficient vinegar to moisten the whole. Mrs. Chas. Wheeler. To one chicken use the same quantity of celery, three or four eggs, one tablespoon mixed mustard, one teaspoon of salt, two of celery seed, one tablespoon of hard butter; two-thirds teacup vinegar, four tablespoons table oil, two-thirds cup sweet cream. Process of making : Season your chicken in cooking, cut by band both chicken and celery, then beat the yolks and whites of eggs separately, into that beat the oil slowly. Then mix all the ingredients in an earthen or new tin dish, except the cream, and set on the stove. Cook until as thick as pound-cake. When cold add the cream, stirring well, and pour over the chicken and celery one hour before eating. Do not be afraid of cooking too thick. Mary Norton.