Little French dinners

macaroni in this with two forks, so that it is all thoroughly mixed, heap it up in the centre of a dish, sprinkle the surface with chopped tarragon, and surround the dish with sippets of fried bread. Salade Rouge et Noir. — Take one or two lobsters, cut up all the flesh into convenient pieces, reserving the soft part, which mix with a salad dressing composed of two tablespoonfuls of tarragon vinegar to six of oil, with pepper, salt, and mustard to taste. Prepare some lettuces as for an ordinary salad, mix with them the pieces of lobster, and then pour over the salad dressing as above. Mix well together. Keep a few of the best pieces of lobster to place on the surface. Add lastly the spawn of the lobsters, and make a border of triangular sippets of toast, buttered and spread with caviare. Salade de Chicorée et Tomates.— Mix together in a basin f our tablespoonfuls of oil, a tablespoonful and a half of French vinegar, some French mustard, and pepper and salt to taste. Cut up four medium sized English tomatoes in sections as you would an orange, then take four endives, wipe them carefully and break up the leaves into convenient pieces. Rub a salad bowl well with a shallot, or, if approved of, a piece of garlic, arrange the pieces of tomato in the centre with the endive all round, which should be previously tossed on a plate with some of the above dressing ; pour the rest of it over the tomatoes, and keep in a cool place till the time of serving. Salade à la Régence. — Take a piece of pickled cucumber about three inches in length, cut it in slices, as also some very small new potatoes. Cut in the same way some pickled lambs' tongues cooked, and pour over the whole oil, vinegar, pepper, and salt in the usual proportions. In an hour's time arrange the above mixture in a salad bowl upon a foundation of lettuce cut into convenient pieces, pour over the dressing, and serve. Fancy Salads. 101 Salade de Sardines. — Bone and skin some sardines, divide them into fillets, and sprinkle them well with white pepper. Have some watercress ready picked, toss it in a salad dressing made with three parts of oil and one of vinegar, with pepper and salt to taste. Arrange the watercress in the salad bowl with the fillets of sardines on the top, interspersed with tufts of scraped horse-radish. Salade de Foissou. — Take the remnants of any cold boiled fish or boil a fresh haddock or a turbot, divide the fish into flakes, at the same time removing every particle of skin, and lay them in a marinade of oil and vinegar in the usual proportions seasoned with pepper and salt. Dress the fish en couronne, surround it with hard-boiled eggs cut in quarters lengthwise, alternated with pieces of beetroot, and some filleted anchovies cut up and arranged according to fancy. In the centre pile up some Tartare sauce made very stiff, and stick its surface all over with gherkins, cut in strips the size of matches. Sprinkle the fish with chopped tarragon, and serve.