Miss Parloa's kitchen companion

Cut cold boiled beets into cubes, and moisten them with any kind of salad dressing. This is a handsome and very palatable dish. * Orange Salad. For twelve persons pare eight rather acid oranges, and slice them very thin, cutting down the sides instead of across. Sprinkle half a cupful of sugar, two table-spoonfuls of sherry, and one table-spoonful of maraschino over the fruit, and then put it into the refrigerator for an hour. This is nice to serve just before game, as it prepares the palate for new dishes. The wine and maraschino may be omitted, and the juice of a lemon used instead. * Egg Salad. After boiling half a dozen eggs for twenty minutes, plunge them into cold water, and let them lie there for three minutes ; then take off the shells, and cut the eggs in halves. Remove the yolks, and mash them until light and fine. Add to them two table-spoonfuls of butter, one of vinegar, half a teaspoonful of salt, and a quarter of a teaspoonful of pepper, and heap the mixture in the halved whites. Serve on a flat dish with a garnish of lettuce or parsley. The yolks may be moistened with any kind of salad dressing, in which case the seasoning described above should be omitted. * Marguerite Salad. Cut the whites of eight hard-boiled eggs into rings, and mix the yolks with half a pint of Mayonnaise dressing. Arrange sixteen small crisp leaves of lettuce on a flat dish in a tasteful way, having two leaves lie together in such a manner as to be round or almost round. Lay the rings of white upon these leaves, to simulate the petals of a daisy, and heap the yolks in the centre. If one possess a little originality, there is hardly a limit to the variety of salads that can be made during the summer. * Cheese Salad. Use for this salad three hard-boiled eggs, a cupful and a half of cheese, grated fine, one teaspoonful of mustard, one-tenth of a teaspoonful of cayenne, half a teaspoonful of salt, two table-spoonfuls of salad oil, two of vinegar, and a cupful of cold chicken, chopped rather coarse. Rub the yolks of the eggs until a smooth paste is formed. Gradually add the oil, stirring all the while with a fork ; then add all the seasoning. Mix the cheese and chicken lightly with this dressing, and heap the mixture on a pretty dish. Garnish with the whites of the eggs, cut in circles, and with a few white celery leaves or some sprigs of parsley. Serve with water crackers, cold or toasted. Fish Garnishes. ANY kind of fried, boiled, or baked fish may be garnished in the following manner : — Arrange the fish in the centre of a dish; then place around it a border of sliced tomatoes, and put a teaspoonful of Tartar sauce in the centre of each slice of tomato. Serve at once. The fish must be very hot, and the tomatoes cold. Serve a slice of tomato to each person. Another garnish for the same kinds of fish is small smooth tomatoes, stuffed and baked. This is particularly nice with baked fish. Fried or fresh parsley arranged in little groups, with a slice of lemon between each group, forms a good garnish. Or, a border of the delicate heart leaves of lettuce, with red radishes sliced thin and dropped into the leaves, and a teaspoonful of Mayonnaise put into each group, makes a garnish that is especially suitable for fried or broiled fish.