The profession of cookery, from a French point of view

strain a little lemon juice, and mix it with an equal quantity of salad oil, and a pinch each of salt and powdered sugar. Pour over the apples, and serve before they have time to change colour. Bean Salad. {Salade de Haricots Verts.) French beans are by far the best for making this, although kidney beans are not at all bad if treated in the same way. When the former are used, strip the strings off and simply break the beans in inch lengths ; do not cut them. Boil them until tender ; drain thoroughly, and leave until quite cold. Put them in a bowl, sprinkle with about two tablespoonfuls of finely chopped parsley and any fresh herbs obtainable, then with salt and pepper, and dress with vinegar and oil. Serve immediately. Fennel Salad. For accompanying white fish, turbot, cod, halibut or hake. Use only the tender sprouts of the fennel, and shred them finely ; intersperse these with shred leaves of tender cabbage lettuce. Pile up in the bowl, and garnish with chopped hard-boiled egg, shreds of fresh lemon, and chopped pickled walnut. Dress as preferred. Haricot Bean Mayonnaise. The white haricot beans should have been soaked previous to cooking them, to ensure their being thoroughly mealy afterwards. When well drained, mix with them a little mustard and cress, and the faintest suspicion of raw onion. Pour over all a good mayonnaise or cream dressing. Yery nice for luncheon with brown bread and butter. Mushroom Salad. Small or " button " mushrooms should be used for this. Remove the outer skins and most of the stalk, drop them into boiling salted water, and boil gently for two or three minutes. Remove them on to a cloth. When quite cold, sprinkle them with mixed pepper and salt, and chopped parsley. Pile in the salad bowl, and dredge liberally with oil and spiced vinegar. Potato Salad. Slice some cold boiled potatoes very evenly, sprinkle tliem all over with finely minced parsley and shallots, and strew a little thinly sliced lemon amongst them. Mix a teaspoonfid of grated horse-radish with an egg salad dressing, and pour it over. Decorate with sliced beetrootj pickled walnuts, and sprigs of watercress. Sardine Salad. Shred finely some crisp curly endive, dredge it with pepper and salt, some lemon juice, and the oil of the sardines. Mix very thoroughly, then pile in the centre of a round glass dish. Border with thin circles of hard-boiled eggs. Take several unbroken sardines ; split them open to remove the bone, and sprinkle them with fresh lemon peel and cayenne pepper ; close them up, then sharply cut each sardine into three pieces. Lay these fillets over the top of the prepared endive, and serve. A sausage salad might be made in similar fiishion, using slices of Lyons or Bologna sausage cut in fancy shapes. The dressing should have mustard and the yolk of egg added to the other ingredients. Game Salads. Almost any kind of cold game may be dressed as a salad, and the following general directions will do for all : — The meat must be very thinly sliced — shaved, in fact — in neat pieces. Lettuces, mustard and cress, and any salad herbs obtainable should be arranged in the bowl in alternate layers with the game. Dress with a mixture of chutney and oil, with a little spiced vinegar, and decorate the surface with chopped jelly. Ham Salad.