The spirit of cookery

l dressed with oil, vinegar, tincture of pepper, salt, aspic jelly and mayonnaise. Arrange these with fused aspic jelly in a plain pudding mould, and if you like construct a pattern on its outside and arrange the contents in layers, close all in with aspic jelly, and refrigerate in cold air, water, or ice. Or make a shell of such an aspic and put a dressed salad in its centre cavity when it is refrigerated and turned out. The Spanish Salad of Bread and Vegetables, called Gaspacho, occurs in two different forms — that used by the rich, and that preferred by the lower classes. It may be made with breadcrumb ground or pounded, or — and this we prefer — with white wheaten breadcrumb soaked in ■yvater or broth, and squeezed free from the excess of liquid COMPOUNlI SALADS by wringing in a cloth ; then add salt, olive-oil, some red or green pimentos of the mild character, tomatoes, and vinegar. In Spain it is eaten with a spoon made of an excavated crust of bread, if a permanent spoon be not at hand. Krisch believed the gaspacho to be a salad of Andalusian origin, and it was in Andalusia that we saw it frequently used. The gaspacho of the rich contains, besides the above ingredients, marinated fish, crayfish, or langostinos, piquant preserves, gherkins, and aspic jelly ; it has many features in common with the Eussian and Polish salads. The Salads with Minced Meat originated in Italy ; a favourite ingredient is cervelat or Bolony (Bologna) sausage. Ox-tail Salad has acquired a special reputation. In the place of minced meat, the comminuted flesh of fowl, turkey, game, may be used. Salads of Minced Fish originated with the Dutch, who also made compound salads of such, to which Cheddar cheese and various roots and herbs were added. The compound Herring Salad has a great reputation on the Continent. Of mollusks, mussels, in the parboiled state, furnish a good material for salads ; the shellfish should be young, and not exceed two inches in length. Amongst the Salads made of Crustaceans, Lobster Salad takes the first place ; it requires white-heart lettuce for its foundation, admits of several appropriate additions — e.g., hard-boiled eggs arrayed in various modalities, and of a * choice of excellent dressings, amongst which mayonnaise takes the first place. A pleasing arrangement of a lobster salad is en Miroton; the lobster coral may be used for tinctorial effect, and plovers' eggs for a garnish, which should never be neglected by any appreciator of elegant gastrosophy. Amongst Compound Salads are celebrated the Italian or Anchovy Salad; the German Herring Salad, as amended by Dr. Kitchiner; the Russian Tunny Salad; the Polish Salad, characterized by a prevalence of beetroot. We add a dietetic caution to this enumeration of the most acceptable salads — namely, that great care should be exercised to obtain all the ingredients of these salads in as tender a state as possible to maintain their digestibility. Consumers, on the other hand, must be warned to use the salads as relishes with the meats and entremets, and therefore in moderate quantity ; this caution is the more requisite the more appetizing and attractive are these salads by the excellence of the materials or the diversity of the garnishes.