The table

1036. Salad a 1'Italienne. — Pare well a good-sized carrot and a goodsized turnip ; cut them with a vegetable-scoop, and cook them in separate salted waters ; the carrot fifteen minutes, and the turnip ten. Drain, let cool, then place them in a salad-bowl, dome-shaped. Cut two good-sized truffles into julienne-shaped pieces ; keep them apart, and cut up six mushrooms the same way, also the breast of a cooked, medium-sized chicken, cut likewise. Cover the vegetables with a cluster of the truffles, the same of the mushrooms, and repeat with the chicken, keeping each article separate ; form a small cavity in the centre of the dome, pour into it a teaspoonful of anchovy sauce, a tablespoonful of vinegar, one tablespoonful of sweet oil, a pinch of salt, and half a pinch of pepper. Cover the cavity with a piece of cooked cauliflower, or Brussels-sprouts, or in default of both, cooked asparagus-tops will answer the purpose ; send to the table, and mix well before serving it to the guests. 1037. Anchovy Salad. — Have eighteen bottled anchovies (or the same quantity of Norwegian anchovies if possible), soak them in cold water for two hours, so they are thoroughly unsalted, then drain them in a cloth, and remove the bones. Clean and pare a small head of lettuce, cut it into small pieces, and put it in a salad-bowl, covering it with two tablespoonfuls of Tartare sauce (No. 207). Decorate with the anchovies, two hardboiled eggs cut in quarters, twelve capers, six stoned olives, and a small, cooked, sliced beet-root ; season with half a pinch of pepper and one tablespoonful of vinegar. When ready to serve mix well together. 1038. Barbe de Capucine. — Take two bunches of clear, white, fresh barbe de capucine ; clean, and wipe them carefully and thoroughly, but do not wash the salad, as it loses its taste, and renders it too soft to use ; cut it into three shreds, and place it in a salad-bowl. Mix well, in a wooden salad-spoon, two spoonfuls of vinegar, half a pinch of salt, and the third of a pinch of pepper, and pour it over the salad, then add one spoonful of oil, mix well, and serve immediately. 1039. Beef Salad.— Take one pound of lean, boiled, cold beef, the rump-part in preference ; suppress all the fat, then cut it into pieces an inch and a half in length, as thinly as possible. Place the pieces in. a bowl, season with a pinch of salt, half a pinch of pepper, and two medium-sized, cooked, and sliced potatoes, also a pinch of parsley, two tablespoonfuls of vinegar, and the same of sweet oil. Mix all well together, then arrange in a serving salad-bowl ; decorate with six medium-sized pickles or beets, and serve. 1040. Cauliflower Salad. — Take a medium-sized head of cooked cauli- flower ; pare off the root, and detach it into equal-sized flowerets ; place these in a salad-bowl, seasoning with a pinch of salt, half a pinch of pepper, and sprinkle over a pinch of chopped parsley ; add three tablespoonfuls of vinegar, two of good oil, and mix all well together with a wooden spoon, then serve.