Catherine Owen's new cook book ..

then fill the salad-spoon with oil ; pour this over the lettuce, and toss the leaves over and over till they shine ; then put two more tablespoonfuls of oil, toss it again ; then put one tablespoonful of vinegar ; mix lightly, and the salad is made. These are average proportions ; many like four parts oil to one of vinegar. ANCHOVY SALAD. Wash six anchovies ; let them lie in water an hour ; remove the bones, also heads, fins and tails ; put them on a dish with two lettuces, a teaspoonful of chopped parsley, and a sliced lemon ; pour over them either a simple French dressing or a mayonnaise sauce (see recipe). CARDINAL SALAD. Take two or three heads of very white celery, using only the best part ; cut them of even lengths ; place them on a flat dish, arranging them like a bundle of asparagus, taking care that some of the delicate leaves are at each end ; color some thick mayonnaise with lobster coral pounded, or with red beetroot boiled tender and rubbed through a sieve — using enough of either to make the same a bright red ; pour it in spoonfuls over the middle of the celery until it is entirely masked, leaving the pale green ends untouched by the sauce. Put it on the ice till needed for use. ASPARAGUS SALAD. Take cold asparagus that has been boiled twenty minutes — that is till tender, but not in a mush ; color some mayonnaise, green, either with spinach (see Spinach Coloring) or juice of bruised parsley. Arrange the 198 Practical Recipes, asparagus neatly in a pile on a dish, all the heads one way ; put it on the ice till very cold ; then pour over it the green mayonnaise (which must not be thin enough to run off), leaving the asparagus points, however, untouched. This is an excellent breakfast salad. CHICKEN SALAD, (SOYER'S). If you can make a good mayonnaise, chicken salad is very easy to make, yet seldom well made. Cut up the chickens quite small, make a plain French dressing (three tablespoonfuls of oil to one of vinegar, salt and pepper)^ pour it over the chicken, and leave it an hour; take as much celery cut up small as you have chicken, and toss both together, taking care to remember that the salad ought to be seasoned sufficiently before the mayonnaise is put on; then make a mound as smooth as possible and cover it with mayonnaise which has been on ice till very firrn; dip a knife in water to smooth it. Ornament either with celery tops alone or with capers, stoned olives, gherkins or hard egg. If lettuce is used instead of celery treat the chicken as before, but lay the lettuce leaves round the dish. LOBSTER SALAD. Take a live hen lobster, plunge its head downwards in boiling water; this kills it instantly; be sure the water is salt enough; two large tablespoonfuls to the gallon of water is not too much; boil it slowly twenty-five minutes if medium size, if large, half an hour ; if over boiled, the lobster will be tough. Put it into cold water when done for one minute, then break the shell and crack the claws. Take away the sand bag from the head, the en trail that runs through the tail and the spongy parts Salads, IQQ