The easiest way in housekeeping and cooking

When ready to serve, mix the whole with a mayonnaise sauce, leaving part to mask the top ; or use the mayonnaise alone, without the first dressing of vinegar and oil. Lettuce can be substituted for celery ; and where neither is obtainable, a crisp white cabbage maj' be chopped fine, and the meat of the chicken also, and either a teaspoonful of extract of celery or celery-seed used to flavor it. The fat of the chicken, taken from the water in which it was boiled, carefully melted and strained, and cooled again, is often used by Southern housekeepers. Salmon Mayonnaise. Carefully remove all the skin and bones from a pound of boiled salmon, or use a small can of the sealed, draining away all the liquid. Cut in small pieces, and season with two tablespoonfuls of vinegar, half a small onion minced fine, and half a teaspoonful each of salt and pepper. Cover the bottom of the salad dish with crisp lettuce-leaves ; lay the salmon on it, and pour on the sauce. The meat of a lobster can be treated in the same way. DISHES. Boiled Eggs. Let the water be boiling fast when the eggs are put in, that it may not be checked. They should have lain in warm water a few minutes before boiling, to prevent the shells cracking. Allow three minutes for a soft-boiled egg; four, to have the white firmly set; and ten, for a hard-boiled egg. Another method is to pour boiling water on the eggs, and let them stand for ten minutes where they will be nearly at boiling-point, though not boiling. The white and yolk are then perfectly cooked, and of jellylike consistency. Poached Eggs. Have a deep frying-pan full of boiling water, — simmering, not boiling furiously. Put in two teaspoonfuls of vinegar and a teaspoonful of salt. Break each egg into a cup or saucer, allowing one for each person ; slide gently into the water, and let them stand five minutes, but without boiling. Have ready small slices of buttered toast which have been previously dipped quickly into hot water. Take up the eggs on a skimmer ; trim the edges evenly, and slip off upon the toast, serving at once. For fried eggs, see Ham and Eggs, p. 158. Scrambled Eggs. Break half a dozen eggs into a bowl, and beat for a minute. Have the frying-pan hot. Melt a tablespoonfal of butter, with an even teaspoonful of salt and a saltspoonful of pepper, and turn in the eggs. Stir them constantly as they harden, until they are a firm yet delicate mixture of white and yellow, and turn into a hot dish, serving at onee. A cup of milk may be added if liked. The whole operation should not exceed five minutes. Baked Eggs. Break the eggs into a buttered pudding-dish. Salt and pepper them very lightly, and bake in a quick oven till set. Or turn over them a cupful of good gravy, that of veal or poultry being especially nice, and bake in the same way. Serve in the dish they were baked in. Stuffed Eggs.