In foreign kitchens

Sour Jelly for Salads. — Take three to four pounds of shin of beef or of the neck, choosing the leanest portion, and put over the fire in an earthen or enamelled soup-kettle. Add three quarts of cold water and a tablespoonful of salt, and cook for an hour without skimming. Then take out the meat, and dip it in hot water to free it from every particle of hardened scum ; strain the broth through a fine gauze strainer and return j:o the kettle, which should also be wiped clean. Put in the meat and add a small head of celery, four white onions with a clove stuck in each, a strip of the yellow peel from a lemon, a tablespoonful of white pepper-corns, two bayleaves, and a teaspoonful of the best white vinegar. Let all boil slowly together till the meat and vegetables are in shreds, or about three hours, reducing the liquid to three pints when strained. Pass it through the finest gauze sieve, and add to it a package of gelatine. Cooper's or Cox's, which has been soaked half an hour in a cup of white wine and water, or water alone. Let it boil up once with the broth, and then cool, using it just as it is ready to set, but will still pour easily. This is the most savory form, and makes a dish of the heartiest order. For a lighter form one uses two quarts of water and the vegetables and seasoning of the first one, omitting the meat, and boiling all for two hours; while for the most delicate of all, poultry is used, and a slice of veal, — the latter form being preferred for a jellied salad of chicken or game. Sardine or Herring Salad. — Take a large round mould, a pudding-dish answering the purpose, and lay in it a dozen large boneless sardines, the tails pointing to the centre. Between the heads arrange delicate rounds of boiled beet and carrot, with very small sprigs of parsley, and pour over the whole just enough of the sour jelly to set them. When it is firm add more ; enough to make a mould an inch and a half thick, to be turned out when firm and needed. If herring are used, take the boneless tinned herring; cut in filets and arrange in the same way. Eels cut in small narrow strips make a delicious salad for those who like them. In short, any sort of fish may be used, salmon being especially good ; but the prettiest salads are those where small fish can be used, arranged in a circle. With this salad is served a sauce of sour cream, or a mayonnaise. The latter will be best liked by Americans, though the sour cream sauce has its own merits; while still another is used which is as good with cold meat as with fish, and is given here. Sauce k La Diable. — Rub four hard-boiled yolks of eggs, fine, with the yolk of a raw one, and four tablespoonfuls of the best oil. Add two teaspoonfuls of mustard, half a teaspoonful of white pepper, the grated zest of a lemon, a spoonful of grated onion, with a teaspoonful of salt and one of sugar, then add slowly a cupful of red Rhine wine ; beat well, and it is ready to serve. Jellied Salad of Poultry or Game. — Cut the meat, chicken or birds, in strips, and lay it in a marinade of equal parts of oil and vinegar. The meat of a good-sized chicken will require two tablespoonfuls of each. Salt and pepper it lightly, and let it lie for an hour or two. Then arrange in a mould. as with the fish salads. Stoned olives, capers, button mushrooms, and slices of hard-boiled egg and cucumber pickle can be used. Cover with the jelly, and serve with a mayonnaise. Small birds are used whole, set in a circle, with rings of hard-boiled egg about each one, and covered with the jelly. Serve with a garnish of celery or parsley leaves.