The bachelor and the chafing dish

and they are all more or less appetizing when treated with plain dressing. Escarole, chicory, and fetticus are especially good if there is attached a suspicion of garlic, and this can best be done by taking a clove of garlic, and with a little salt rub into a crust of bread, and add this to the bowl. This is called the “ chapon.” In preparing all green salads take care to select only the ripest and crispest. It is astonishing to me to find how little is known in the average household concerning all the salads just mentioned. I find them extremely popular in New York markets and restaurants, but in the West, with the exception of lettuce, they are seldom seen. Alexandre Dumas devised this salad : “ Put in a salad-bowl a yolk of egg boiled hard ; add a tablespoonful of oil and make a paste of it ; then add a few stalks of chervil chopped fine, a teaspoonful each of tunny and anchovy paste, a little French mustard, a small pickled cucumber chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of wine vinegar ; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste ; toss gently twenty minutes, then serve.” The Bachelor and the Chafing-dish. I had several talks with the late Ward McAllister, but I neglected to ask him if he endorsed such a concoction as this. I think Mr. Dumas, in his desire to astonish his palate, sometimes forgot the culinary art studied under the philosophy of chemistry. Potato Salad. — Potato salad is of all seasons, and accessible to poor and rich. It is simply made of cold boiled potatoes sliced and seasoned with vinegar, salt, pepper, or any more recherchee salad sauce. Beetroot, gherkins, or any other cold vegetables, may also be added as an improvement, and, for ornament, any of the graceful herbs of the season. Lobster Salad.— The most universally approved of all fish salads is the lobster salad, whether as a dinner or supper dish. First half-fill the bowl with the most delicate young salad herbs, then blend the coral of the lobster with the sauce, and cut the meat of the tail and claws into small pieces, which place on the vegetables, intermixed with hard-boiled eggs in slices, and slices of cucumber. Surround with long slices of lettuce and young radishes, and serve with the sauce poured over. Sauce Mayonnaise is often used. Crabs, Salads and Sauces. prawns, or shrimps are dressed in the same way as salads. Sauce Mayonnaise. — Beat up well the yolks of two fresh raw eggs, a teaspoonful of salt, and a quarter as much Cayenne ; mix with this by slow degrees four tablespoonfuls of oil, till it is about the consistence of cream, and then stir in gradually two tablespoonfuls of vinegar. It requires great care in mixing. A half a teaspoon of mustard may be added. Sauce A l’Italienne. — Chop an anchovy quite small, and rub it quite smooth with a teaspoonful of made mustard and a tablespoonful of oil ; then add by degrees three more tablespoonfuls of oil, one of garlic vinegar, and one of good wine vinegar; stir till all be smooth and creamy, and serve in a separate bowl, to be added to the salad at table.