The way to the heart

Apple and Cocoanut. Core 12 Winesap apples and place in a dish ; strew thickly with brown sugar, filling in all the holes between the apples with it. Stuff the centres of the apples with freshly-grated cocoanut, and cover them with water. Bake in a slow oven, and when nearly done cover the top with cocoanut, and let it brown slightly. Serve with custard. "To make a perfect salad, there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together."— Spanish Proverb. Potato Salad. Six large Irish potatoes, boiled and cut in dice; 6 eggs, boiled hard and cut in small pieces; 3 tablespoons of celery seed, I onion chopped fine, 4 large, firm tomatoes, salt and pepper to taste. Cut the tomatoes in pieces, using only the firm part and discarding the seed. Mix all ingredients together, and wet thoroughly with the following dressing: Mayonnaise Dressing.— 3 raw eggs (yelks only), ^ teacups of best olive oil, 3 tablespoons of vinegar, i tablespoon of mustard, pepper and salt. Mix the mustard and eggs, add oil and vinegar, and dress the salad with it. The dressing must be thick enough to cut with a knife. Turkey Salad. One large turkey (boiled and cut in dice), 5 hard-boiled eggs (chopped), 4 large pickled cucumbers, J^ can of potted ham, and as much celery as turkey. Mix well and add ]/\ cup of celery seed. Dress with the yelks of 10 eggs, 2 teacups of oil, 9 tablespoons of vinegar, >4 teacup of mustard, a dash of cayenne, and salt to taste. Mix a mayonnaise and pour over the salad. Celery Salad. Four eggs (whites and yelks), i teaspoon of salt, Yz teaspoon of mustard, >4 teaspoon of black pepper, dash of cayenne, I tablespoon of butter, i teacup of vinegar, 2 teacups of cream. Boil the vinegar and butter together ; beat the eggs, salt, pepper and mustard well together, and pour over them the boiling vinegar; mix well and return to the fire, stirring constantly until it thickens. Beat until cool and add the cream. Cut the celery in small pieces and pour the dressing over it. Serve in a nest of lettuce leaves, garnished with whole English walnuts. Sweetbread Salad. Clean and boil large firm sweetbreads for ;^ an hour. Then remove the skin and fibres and cool thoroughly; cut in dice. Make a rich mayonnaise and mix it with the sweetbreads. Arrange each plate with lettuce leaves, and put a large tablespoon of salad in them. Drop a spoonful of the dressing on the top of each and serve very cold. Shad Roe Salad. One pair of shad roes, 2 gills of mayonnaise, i teaspoon of salt, I small onion, 2 heads of lettuce. Wash the roes and put them in a sauce-pan with the salt and enough water to cover them. Boil for 20 minutes ; remove from the fire, drain and set away to cool. When cold cut in dice, mix with the dressing, and serve in lettuce. Tomato Salad.