Miss Parloa's kitchen companion

a dressing made with three table-spoonfuls of vinegar, six of oil, three of hot water or stock, one level tablespoonful of salt, one-third of a teaspoonful of pepper, and one teaspoonful of onion juice. Mix this lightly with the potatoes, and set away in a cold place for an hour or more. Sprinkle a teaspoonful of salt and a teaspoonful of onion juice over a quart of potato cubes, and add half a pint of cream dressing. Let the dish stand for an hour or more in a cold place. At serving-time arrange crisp leaves of lettuce on a flat dish. Put two tablespoonfuls of the salad in each leaf, and put a teaspoonful of fine-chopped cooked beet on top of the potato. Make a dressing, the same as for oyster salad, omitting the crackers, however. Mix with one quart of potato cubes one table-spoonful of capers, two of chopped cucumber pickles, and one teaspoonful of salt. Now add the dressing, and a teaspoonful of onion juice. Let the salad stand until perfectly cold. Olives, smoked herring, fine-chopped cooked ham, or smoked salmon, may be combined with potatoes in a salad. Indeed, anything in the way of fish, meat, or vegetable may be used. Care must be taken that such additions do not predominate. * Lettuce Salad. Wash leaf by leaf the tender white leaves of two heads of lettuce, and put them into an ice-chest for an hour or two. A short time before the salad is to be served, cut an onion in halves, and rub the inside of a cup with it ; then put a quarter of a teaspoonful of salt, one-eighth of a teaspoonful of pepper, and four table- spoonfuls of olive oil into the cup, and after stirring well, gradually add a table-spoonful and a half of vinegar. Lay the lettuce in a salad dish, and pour the dressing upon it. This dressing answers for any salad of green or cooked vegetables. The onion flavor may be omitted if one prefer. * Onion-and-Lettuce Salad. Two heads of lettuce and a small Spanish onion must be taken, as well as six table-spoonfuls of olive oil, three of vinegar, half a teaspoonful of salt, and one-eighth of a teaspoonful of pepper. After mixing the salt and pepper with the oil, add the vinegar, and stir very thoroughly. Strip off and put aside the green leaves of lettuce ; and after washing the heart leaves in cold water, drop them into a pan of icewater, to make them crisp. Peel the onion (it is well to peel it under water), and with a sharp knife cut it into shavings. Shake the lettuce in a colander until it is free of water. Put the lettuce and onion into a salad bowl in alternate layers, sprinkling a little of the dressing upon each layer. Serve the salad as soon as possible after it is made ; or, to put it in another way, do not make it so early that it will stand a long time before being eaten. The green leaves of lettuce, which were put away at the outset, may be boiled and hashed like spinach, and served as a cooked vegetable. Aguacate Salad. The aguacate, or alligator pear, is found in foreignfruit stores. It is obtained from a West Indies tree; is shaped somewhat like a pear, has a very thin rind, and an extremely large seed-stone. A good-sized aguacate weighs about two pounds, and costs from fifteen to