Miss Parloa's kitchen companion

twenty cents. In New York there is a fruit store on Fulton Street, near Fulton Market, where this fruit can almost always be had. For a salad, use one good-sized aguacate, the tender white leaves from two heads of lettuce, a Spanish onion, and half a pint of Mayonnaise dressing. Cut the onion into very thin slices. Pare the aguacate, and cut it into thin rings. Wash the lettuce, keeping it as crisp as possible. After putting two of the leaves together, place a slice of onion upon them ; over the onion lay two rings of the aguacate ; and in the centre of these rings put a heaping teaspoonful of Mayonnaise dressing. Dispose of all the material in this manner, and after placing on a flat dish, serve at once. The onion may be omitted if its flavor be disagreeable. * Spinach Salad. To a pint of cold boiled spinach that has been minced, add a dressing made of six table-spoonfuls of oil, two of vinegar, one level teaspoonful of salt, and one-fourth of a teaspoonful of pepper. Arrange the spinach neatly on a dish, and garnish with two hard-boiled eggs. The whites and yolks of the eggs should be chopped separately with a plated knife (a steel blade would discolor the eggs) and be heaped in little mounds on the salad. When it is planned to have spinach for dinner, the vegetable may be washed, boiled, and chopped early in the day, and it will then be ready to warm with the butter and other ingredients at serving-time. This plan will enable the making of a salad on the same day ; or a pint of the minced vegetable may be put aside for the next day, — having the salad on a day when another dish of spinach is not to be served hot. Spinach salad sometimes is served with roast beef, mutton^ or game. * Salsify in Salads. Cold boiled salsify makes a pleasant salad when mixed with a French dressing or any other simple dressing. It is also nice when combined in a salad with other cooked vegetables like potatoes, carrots, beans, and cauliflower. • * Peppers in Salad* After draining some boiled peppers and cutting them into strips, place them in a small bowl, and add to each pint of the peppers a mixture made of the followingnamed ingredients : three table-spoonfuls of salad oil, one of vinegar, one-third of a teaspoonful of salt, onefifth of a teaspoonful of pepper, and a few drops of onion juice. This salad may be served with crackers as a course in a dinner, or be served with hot or cold meats. * Cabbage Salad. Chop rather fine a cabbage of medium size, and let it stand for two hours in cold water enough to cover, seasoned with two table-spoonfuls of salt. Beat four eggs well, and add to them one pint of vinegar, half a cupful of butter, a scant table-spoonf al of pepper, and a heaping table-spoonful of mustard. Place the bowl containing the mixture in a basin of boiling water, and stir until the mixture begins to thicken, — say for about eight minutes ; then remove from the fire and add a table-spoonful of sugar. After draining all the water from the cabbage, pour this hot dressing over it ; and as soon as the dish is cold, it is ready to be served. It will keep a week, and is especially nice with cold meats at luncheon or dinner. * Beet Salad.