The household cook book

Chervil. — This is a plant the roots of which are poisonous, but the leaves are tender and are used in salads. They emit an aromatic flavor and are often called myrrh by the peasantry of Scotland. The leaves are also used to flavor soups. CHERVIL. LETTUCE SALAD. — Lettuce makes the foundation for many excellent salads. Prepare it as previously directed, and serve it crisp and cold. It can be served (1) alone with French or boiled dressing; or (2) mixed with celery cut into dice, and with a French dressing, which makes an excellent salad. It goes well (3) mixed with sorrel, with a French dressing, or (4) with chives, using the same dressing and garnishing with olives, or (5) with pepper=grass and water-cresses mixed, using a mayonnaise dressing, and garnishing with radishes. A few nasturtium blossoms for a garnish produce a brilliant effect. (6) A bed of lettuce covered with sliced cucumbers, and a layer of sliced tomatoes on top, covered with a mayonnaise or French dressing, makes a good salad. Lamb's Lettuce (also called Corii'salad or Fetticus) is a small annual plant, often used for salads. It comes early in the spring, and although inferior to lettuce, it makes a fairly good substitute for it, and a good spring salad. OKRA SALAD. — Put it on top of a bed of potato salad; sprinkle on mustard and cress and dress with oil, tarragon vinegar, salt, pepper and a little grated horseradish. Another way is to mix sprigs of cress, endive, young onions and radishes with okra, and cover with any salad dressing liked. PEPPERS SALAD — Take boiled peppers, cut them into strips, add a few drops of onion juice and cover with a French dressing. It goes well with hot or cold meals. POTATO SALAD.— Cut cold boiled potatoes in dice and marinate in a French dressing; chill thoroughly, then arrange in a tasteful manner, and garnish with parsley, chopped pickled beets, and hard-boiled eggs, sliced. For a quart of cut potatoes, a teaspoon of salt, a saltspoon of pepper, 3 tablespoons of oil, and 3 of vinegar, are required for the dressing, and 4 hard=boiled eggs. This is a tasteful dish of white, yellow, red, and green. POTATO SALAD, No. 2 — Chop 1 large or 2 small onions very fine; add 12 cold boiled potatoes and chop also; if lettuce is to be had, chop a head or more with the onion — if not, take the tender green leaves of a cabbage. Pour on the boiled dressing given among our dressings, and put curled lettuce around the edges and slices of cold boiled egg on top. POTATO SALAD WITH EGGS— Cut cold potatoes finely, and mix with French salad dressing; place on a garnished platter, and cover with slices of hard-boiled eggs. Good for a luncheon or supper dish in hot weather. RUSSIAN SALAD.— Cut up very small, equal quantities of any cold vegetables, adding lettuce, endive and cress, if you have them; add any cold flaked fish, mix all well in a bowl with mayonnaise sauce, turn out into the dish in which it is to be served, and garnish with olives, filleted anchovies and lemon jelly. SALAD IN JELLY — Fill a mold with a lemon or other gelatine jelly; when cold, cut out most of the center, leaving a shell of jelly, fill it with salad, and serve.