Serving Salads. — Green salads 'are usually served in salad- bowl, also uiose arranged in layers, but for meat salads and com- bination of veRetables, as the Russian and Boston, the platter is more often used, as it can be more handsomely garnished and pre- sents a more attractive appearance. Though suggestions for garn- ishing follow each recipe, no exact rules can be siven as the mar terials mentioned may not always be at hand and much depends upon the individual taste and judgment. Wild flowers or nastur- tiums neatly arranged with alternate tufts of green, are very pretty during warm weather. During cold weather garnish with sliced eggs and pretty designs cut from beets, turnips, radishes, celery, etc. As handsome a garnish as we ever saw was as follows ; in center of the hollowed halves of whites of boiled eggs was placed a spray or two of parsley, the stem stuck in egg. so it was held firmly ; three of these halves were placed in center or salad, then rings of the white placed around salad with a spray of parsley in each; celery tufts could be used instead of parsley. A mce way of serving is in Salad Shslls \^yxi two or three small lettuce leaves together in form of a shell, or take the cup-shaped leaves, form cups and arrange on a platter ; or some place a folded napkin in salad-bowl, then cover with lettuce leaves to absorb the drippings from the ice and put in the shells or cups with pieces of ice oetween ; put in each a table- spoon of the salad ana over this a teaspoon of dressing. Or ar- 566 SALADS. range thus in individual dishes and place one at each plate ; this is a very simple and yet very attractive way of serving any salad, ex- cept a green salad. Fruit salads are generallv served at breakfast ; vegetable and meat salads usually for tea ana lunch or after meats at dinner. The cabbage, celery, cucumber, potato and green salads, are particularlv appropriate tor serving with meats, though some prefer to serve lettuce and celery salads after the meat course. The richer salads, like chicken, lobster and salmon are particularly nice for suppers and lunches, but are also served after meats at dinner. Bavarian Dressing. — Put half pint boiling water in custard kettle, add three tablespoons vinegar and place on stove. Beat three eggs lightly ; mix with a little cold water, tablespoon mustard, tea* spoon salt, pinch of cayenne and half tablespoon corn-starch, beat this mixture up with eggs, and stir it very slowly into the boiling water and vinegar, removing latter from stove in order to prevent possibility of curdling ; then return to stove and stir constantly un- til quite thick. Take from fire, add immediately a quarter pound butter and stir until it is thoroughly melted. Put yolk of an egg on plate, and with a fork, mix gradually with it gill olive oil✪ Bavarian Dressing, beat- ing it in well. When first mixture is cold, beat second into it. If more oil is desired, the yolk of i^nother egg must be mixed with it. This recipe will make about a pint.

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Serving Salads. — Green salads 'are usually served in salad- bowl, also uiose arranged in layers, but for meat salads and com- bination of veRetables, as the Russian and Boston, the platter is more often used, as it can be more handsomely garnished and pre- sents a more attractive appearance. Though suggestions for garn- ishing follow each recipe, no exact rules can be siven as the mar terials mentioned may not always be at hand and much depends upon the individual taste and judgment. Wild flowers or nastur- tiums neatly arranged with alternate tufts of green, are very pretty during warm weather. During cold weather garnish with sliced eggs and pretty designs cut from beets, turnips, radishes, celery, etc. As handsome a garnish as we ever saw was as follows ; in center of the hollowed halves of whites of boiled eggs was placed a spray or two of parsley, the stem stuck in egg. so it was held firmly ; three of these halves were placed in center or salad, then rings of the white placed around salad with a spray of parsley in each; celery tufts could be used instead of parsley. A mce way of serving is in Salad Shslls \^yxi two or three small lettuce leaves together in form of a shell, or take the cup-shaped leaves, form cups and arrange on a platter ; or some place a folded napkin in salad-bowl, then cover with lettuce leaves to absorb the drippings from the ice and put in the shells or cups with pieces of ice oetween ; put in each a table- spoon of the salad ana over this a teaspoon of dressing. Or ar- 566 SALADS. range thus in individual dishes and place one at each plate ; this is a very simple and yet very attractive way of serving any salad, ex- cept a green salad. Fruit salads are generallv served at breakfast ; vegetable and meat salads usually for tea ana lunch or after meats at dinner. The cabbage, celery, cucumber, potato and green salads, are particularlv appropriate tor serving with meats, though some prefer to serve lettuce and celery salads after the meat course. The richer salads, like chicken, lobster and salmon are particularly nice for suppers and lunches, but are also served after meats at dinner. Bavarian Dressing. — Put half pint boiling water in custard kettle, add three tablespoons vinegar and place on stove. Beat three eggs lightly ; mix with a little cold water, tablespoon mustard, tea* spoon salt, pinch of cayenne and half tablespoon corn-starch, beat this mixture up with eggs, and stir it very slowly into the boiling water and vinegar, removing latter from stove in order to prevent possibility of curdling ; then return to stove and stir constantly un- til quite thick. Take from fire, add immediately a quarter pound butter and stir until it is thoroughly melted. Put yolk of an egg on plate, and with a fork, mix gradually with it gill olive oil, beat- ing it in well. When first mixture is cold, beat second into it. If more oil is desired, the yolk of i^nother egg must be mixed with it. This recipe will make about a pint.

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