The new practical housekeeping

Lettuce Salad, — ^Wash the lettuce carefully, using only the inside tender leaves, and wipe with a cloth to remove all grit. It is a very delicate vegetable and easily spoilt by careless handling. Tear into small pieces or use whole (never cut lettuce). Place in a bowl and cover with the Foam or French Dressing. Powdered sugar may also be sprinkled over the lettuce before adding dressing. Some prefer to serve the salad alone and add dressing at table. Those who like the flavor add a chopped onion. Sliced and chopped radishes and cucumbers are also used in lettuce I salad and- adding thin slices of cold meat or flaked fish makes a very nice dish for luncheon. Chopped celery and anchovies are nice additions to a plain lettuce salaa, or add a few tarragon leaves. Tarragon has a flavor unlike anything else, and gives to lettuce salad that pleasing flavor peculiar to French salads. If the leaves cannot be had, use tarragon vinegar instead of plain in the dressing If the lettuce is at all wilted place in very cold water for an hour or two Sliced cucumbers, hard-boiled eggs, pickled beets, nasturtiums, radishes, and cut vegetable flowers are used for garnishing. Cheese is generally served with lettuce salad, and when latter is dressed at table, serve small dish grated cheese with it to be sprinkled over the lettuce. It is delicious, and sometimes crackers or thin bread and butter accompany it. Cheese crusts,and Cheese Straws are also very palatable with it. Corn-salad Salad is made as above using corn-salad instead of lettuce. Currant Salad is made by mixing fresh ripe currants with lettuce and the French Dressing. Lobster Salad. — Crack the claws of a cooked lobster (see Shellfish) after first disjointing, twist ofl'head, split body in two lengthwise, pick out meat in bits not too fine, saving coral separate ; tear a large head of lettuce into pieces about two inches square, and place on dish, over which lay the lobster, putting the coral around the outside and pour over it a Mayonnaise, Bavarian or Eggless. Cream Dressing. Some reserve the green fat, work it into a smooth paste, mix this well with yolk of a raw egg and add the mixture to the Mayonnaise. When celery is used the lobster meat, moistened with a little of the Mayonnaise, and celery may be arranged in three layers with lettuce leaves at bottom, then meat, then celery and finish with the meat, pouring remainder of Mayonnaise over as above. A few olives may be added if liked. Some reserve pieces of the lobster meat to oe used in garnishing, and having arranged the salad on a dish, place first, a row of sliced cucumbers, then the pieces of lobster, sliced yolks and whites of hard-boiled eggs, the coral saved from lobster and sliced beets placed alternately, or arranged in small separate bunches, so that the colors contrast nicely. Capers, olives and small pickled gherkins are also used. The claws/tail and head are also used for garnishing. To prepare them, open the shell of the tail with a can-opener, without mangling the flesh, split it and remove the intestine running through the middle, open the claws in same way, and use the meat from all in the salad, rub the head with a little oil to brighten the color and place in center of dish ; arrange the salad around it, pour the dressing over, and garnish with the claws, tail, coral, small lettuce leaves