Miss Corson's practical American cookery and household management

are to be used, such as asparagus, pease, and string-beans, they should be boiled in salted boiling water, only until tender, and then drained and put into cold water at once to preserve their color. Before they are served as salads, they should be drained on a dry cloth to free them from moisture. Cold asparagus served with mayonnaise is delicious. Boiled cauliflower with mayonnaise is good. Carrots, turnips, and beets boiled, cooled, and cut in fancy shapes with vegetable scoops, may be served either with mayonnaise or plain dressing. POTATO SALAD. Potato salad is composed of boiled potatoes, peeled and sliced, one onion, peeled and sliced very thin, to six potatoes, and plenty of plain salad-dressing ; sometimes a little chopped parsley is added. Variations of potato-salad are made by the addition of green onions chopped fine, lettuce, or small dice of fried salt pork. AMERICAN POTATO SALAD. Peel half a dozen cold boiled potatoes, and slice them, not too thin ; boil two eggs hard ; wash, and chop rather fine, one head of celery ; peel one onion, and chop it fine ; break the yolks of the hard-boiled eggs smooth with the yolk of one raw egg ; stir with them a gill of oil, two tablespoonfuls of vinegar, a level teaspoonful each of salt and dry mustard, and a saltspoonful of pepper ; mix this dressing with the potato, celery, and onion, and serve the salad. BEET AND POTATO SALAD. Use equal quantities of boiled new potatoes and new beets ; peel them while they are still hot, cut them in half-inch dice, season them with salt and pepper, and dress them with vinegar and plenty of good salad-oil ; or with a salad- dressing made according to the recipe given with the watercress salad. SALAD OF FRENCH BEANS. Pick over a pint of French haricot beans, — the large, dark-red variety -^ put them over the fire in a quart of cold water, and let them begin to boil; then add a cupful of cold water, and let them boil again ; every fifteen minutes add more cold water, and continue to boil the beans until they are tender ; then drain them, and let them get quite cold. To each pint of cold boiled beans, add two tablespoonfuls of chopped parsley, and a plain salad-dressing composed of six tablespoonfuls of oil, two of vinegar, a saltspoonful of salt, with half a saltspoonful of pepper ; mix these ingredients thoroughly, pour them over the beans, and serve the salad. Cold string-beans make a good salad. JERUSALEM ARTICHOKE SALAD. Use for this salad cold boiled artichokes ; slice them without breaking them, arrange the slices neatly on a dish, and pour over them a, plain salad-dressing made by mixing together three tablespoonfuls of oil to one of vinegar, a saltspoonful of salt, and a quarter of a saltspoonful of pepper. FRUIT SALADS.