The profession of cookery, from a French point of view

It can often be taken in salads by invalids for whom cod-liver oil has been prescribed, which is so disagreeable and difficult to take, and is found to be very nearly as nourishing. P.C. E so SALADS. There are different oils procurable to suit all tastes^ but tlie purest olive oil is ahvaj^s preferred by both French and Swiss people_, and is bought by them in large flagons, straight from the growers. The ■principles of salad-making having been broadly given in the foregoing remarks_, recipes for a few choice salads are here appended. Capsicum Salad. an excellent digestive. The capsicums should be rather unripe, although for appearance sake they should be red in colour. Split them^ remove the seeds, let them lie in cold water for some hours, to reduce their pungency. With the fingers pull them to small pieces, and shred some crisp lettuce also. Chop a small onion finely, and slice up two or three tomatoes. Mix all together in the salad bowl ; sprinkle with salt, then pour several spoonfuls of oil and one of vinegar over all, and mix the whole very thoroughly together. Cucumber Salad. There will be none of the usual grumbling as to the indigestibility of cucumbers if the following directions are minutely followed : — Firstly, slice the cucumbers as thinly as a sheet of notepaper; leaving the rind on if the taste of it be not disliked ; place the slices on a plate; also some finely shred onions^ half as many as the cucumber ; cover v/ith a sprinkling of salt, then with another plate, and let these stand for half an hour to ^^ cry." Then drain the '' tears '^ away, and put cucumbers and onions into the salad bowl. Dredge with pepper and a little castor sugar, then pour over the usual proportion of oil and vinegar, and serve at once. When this salad is to accompany fish, leave out the onion, and substitute a few sprigs of watercress. Carrot Salad. An accompaniment to cold salt beef. Slice thinly some carrots which have been boiled whole and allowed to become cold. Lay the slices separately on a flat dish and season them with pepper, salt, and a drop of oil on each ; squeeze some lemon juice over them. Shred finely some lettuce, and mix some chopped cliives or shallots witli it, and nearly fill the bowl with this. Dredge with the usual dressing, and mix lightly. Carefully lift the slices of carrot and lay them over the green ; decorate with tufts of scraped horse-radish and sprigs of watercress. Celery Salad. The white stalks of celery should be shred downwards, then cut into inch lengths, and piled in the centre of a shallow glass dish. Pour over these a cream salad dressing, and place a tuft of the green leaves on the top. Make a border round the base of pickled red cabbage, a few strips of hard-boiled egg, and an outer edge of celery leaves. Apple Salad. A tasty accompaniment to cold roast pork, goose or raised pie. Keswicks are the best for this purpose, on account of their sharp juiciness and fine green skins. Core the apples, but leave the skins on. Slice them on to a shallow dish, dust them with cayenne pepper, and sprinkle among them a few finely minced shallots. Place a few split capsicums and tiny pickled gherkins about the edge,