, Shrimp Salad. — When buying canned alirimps select those la- beled Bimply shrimps, not potted shrimpB, as the latter arc chopped, and are not so nice for salad as the whole ones, even when they are to be chopped in preparing. For a plain salad take one and one- third bunches celery and one can shrimps ; cut celery in fine pieces and wash ; halve or chop the shrimps, or prick them in pieces as preferred, mix, sprinkle with a little salt and pour a Mayonnaise Dressing over✪ Shrimp Salad. Shred lettuce may be used instead of celery. If to be eerved whole take the shrimps carefully from the bag in which they are put into can, remove all bits of shell or black specks, tak- ing care not to break their form, pile them high on a bed of shred lettuce or cut celery in salad bowl, pour Bavarian Dressing overand serve garnished with border of lettuce leaves or celery tops, with tuft in center ; or serve in the Salad Shells, " Tomato Salad — Arrange red and yellow sliced tomatoes alter- nately in a glass dish on a bed of lettuce, pour over Cream Dressing and dust a little pepper on top. Or sprinkle a teaspoon chopped tarragon over three shced tomatoes,-witb a little chopped onion if liked, and cover with Cream or Mayonnaise Dressing; or omit the tarragon and onion and serve a teaspoon Mayonnaise Dressing✪ Tomato Salad spread ~— '- --1, on-each slice, neatly arranging on flat dish. May ^ be garnished with a delicate border of patsley, with a few sprigs laid between the sliced tomatoes. . Some dip the tomato into a mixture of three ta- blespoons vinegar to one of oil, pepper and salt ; then drain well and mix them in the Mayonnaise Dressing. Whipped Cream Slaw. — Chop cabbage fine and drcBS as above, then cover with plenty whipped cream, sweetened✪ Whipped Cream Slaw; it is nicer to first place slaw in the individual dishes and then cover about an inch deep with whipped cream. Jelly Border for Salad. — Pour enough liquid Aspic Jelly in crown mold to make a layer half an inch deep : when hard arrange on the jelly dainty shapea of cooked carrot and b^t, cut with vege- table cutter, and white of hard-boiled eggs in rings ; add 1 carefully two tablespoons more of the jelly✪ Jelly Border for Salad, having kept it warm b]^ placing in pan of hot water. When hardened, fill witn remainder of jelly and set away un- til ready to serve. Wrap a towel wet in warm water around the mold, turn the jelly out very carefully and fill center with any nice salad. Boned Fowl or Marbled Veal caa also be served in the center. SHEXIrFISH. 675 To thoroughly enjoy and appreciate shell-fish one mnst live oa the coast ; and yet transportation has heen so far perfected that they are found quite firesh in almost every place. Of course the canned goods are always obtainable. The oyster is more used than any of the others and there is not a lover of them who does not heartily sympathize with the boy who wanted to spell August "0-r-g-u-s-t," in order to bring it into the list of the months which contain an ^V in all of which oysters are in season. The delicious bivalves famish an important, andy in most localities, a not expensive article of food ; and the ease with which they are prepared for table, and great variety of ways in which they may be cooked and served, make them a great favorite with housekeepers.

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, Shrimp Salad. — When buying canned alirimps select those la- beled Bimply shrimps, not potted shrimpB, as the latter arc chopped, and are not so nice for salad as the whole ones, even when they are to be chopped in preparing. For a plain salad take one and one- third bunches celery and one can shrimps ; cut celery in fine pieces and wash ; halve or chop the shrimps, or prick them in pieces as preferred, mix, sprinkle with a little salt and pour a Mayonnaise Dressing over. Shred lettuce may be used instead of celery. If to be eerved whole take the shrimps carefully from the bag in which they are put into can, remove all bits of shell or black specks, tak- ing care not to break their form, pile them high on a bed of shred lettuce or cut celery in salad bowl, pour Bavarian Dressing overand serve garnished with border of lettuce leaves or celery tops, with tuft in center ; or serve in the Salad Shells, " Tomato Salad — Arrange red and yellow sliced tomatoes alter- nately in a glass dish on a bed of lettuce, pour over Cream Dressing and dust a little pepper on top. Or sprinkle a teaspoon chopped tarragon over three shced tomatoes,-witb a little chopped onion if liked, and cover with Cream or Mayonnaise Dressing; or omit the tarragon and onion and serve a teaspoon Mayonnaise Dressing spread ~— '- --1, on-each slice, neatly arranging on flat dish. May ^ be garnished with a delicate border of patsley, with a few sprigs laid between the sliced tomatoes. . Some dip the tomato into a mixture of three ta- blespoons vinegar to one of oil, pepper and salt ; then drain well and mix them in the Mayonnaise Dressing. Whipped Cream Slaw. — Chop cabbage fine and drcBS as above, then cover with plenty whipped cream, sweetened; it is nicer to first place slaw in the individual dishes and then cover about an inch deep with whipped cream. Jelly Border for Salad. — Pour enough liquid Aspic Jelly in crown mold to make a layer half an inch deep : when hard arrange on the jelly dainty shapea of cooked carrot and b^t, cut with vege- table cutter, and white of hard-boiled eggs in rings ; add 1 carefully two tablespoons more of the jelly, having kept it warm b]^ placing in pan of hot water. When hardened, fill witn remainder of jelly and set away un- til ready to serve. Wrap a towel wet in warm water around the mold, turn the jelly out very carefully and fill center with any nice salad. Boned Fowl or Marbled Veal caa also be served in the center. SHEXIrFISH. 675 To thoroughly enjoy and appreciate shell-fish one mnst live oa the coast ; and yet transportation has heen so far perfected that they are found quite firesh in almost every place. Of course the canned goods are always obtainable. The oyster is more used than any of the others and there is not a lover of them who does not heartily sympathize with the boy who wanted to spell August "0-r-g-u-s-t," in order to bring it into the list of the months which contain an ^V in all of which oysters are in season. The delicious bivalves famish an important, andy in most localities, a not expensive article of food ; and the ease with which they are prepared for table, and great variety of ways in which they may be cooked and served, make them a great favorite with housekeepers.

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