The way to the heart

Boil a large red snapper until tender. Skin while hot and place on ice to cool thoroughly. Make a rich mayonnaise dressing and serve with the fish. Cut the fish in thick slices and heap the dressing over it; garnish with points of lemon and red beets. The success of this lies in the fish being almost frozen and the dressing being thick enough to cut with a knife. Salmon Salad. Pick a can of red salmon to pieces and take out all bone, fat and skin. Chill and add as much celery with it as you have meat. Season with salt, pepper and i tablespoon of celery seed. Wet thoroughly with a sour mayonnaise and garnish with slices of egg. Serve in lettuce hearts. SALAD DRESSINGS. Cream Salad Dressing. Yelks of 2 eggs (beaten), pepper and salt, i tablespoon of vinegar, i tablespoon of butter, i teaspoon of mustard, 2 teaspoons of sugar. Mix in a bowl and set it in a pan of boiling water; stir until it thickens, and beat well after it comes off the fire. Just before using, stir in >4 cup of whipped cream. Hot Cream Dressing.' This dressing is used for croquettes, oysters, fish, and any meat that requires a white sauce. Bring to a boil i pint of milk; cream together i tablespoon of butter and 2 tablespoons of flour. When the milk is hot, pour it slowly over the butter and flour, and beat well. Let it thicken to the consistency desired, as different dishes require different sauces, and you will have to judge how much cooking it requires for each one. Salad Dressing. Put 7 tablespoons of water and 7 tablespoons of vinegar on to boil, and pour it over 2 well-beaten eggs ; add i teaspoon of sugar, I tablespoon of butter, pepper and salt to taste. Return to the fire and cook until thick. This can be used for lettuce or as a dressing for potatoes. Slaw Dressing. Half pint of milk, >^ pint of vinegar, i tablespoon of sugar, 3 eggs (beaten), 2 tablespoons of butter, i teaspoon of mustard, peppier and salt. Mix all together, and cook until thick as custard. Slaw Dressing without Milk. One cup of vinegar, i cup of sugar, 2 eggs (whites and yelks), I tablespoon of mustard. Beat sugar and eggs and boil the vinegar, and while hot pour over the egg mixture. Thicken and set away to cool. Mayonnaise Dressing. Work together the yelks of 6 eggs and J^ teacup of mustard ; add slowly i^^ teacups of olive oil, mixing well. Stir in enough salt to thicken it, and then add 6 tablespoons of vinegar. Just before using add 2 tablespoons of cream. French Dressing. One saltspoon of salt, ^ saltspoon of pepper, 3 to 5 tablespoons of olive oil, I tablespoon of vinegar. Put salt, pepper and vinegar in a bowl, and mix slowly with it the oil, stirring constantly the same way until the dressing has become ropy. Add a little onion juice, if that flavor is not objectionable. Tartare Sauce. Take a rich mayonnaise and add to it chopped olives, gherkins, capers, parsley and onion. Mix and set on ice until ready to use. Cooked Dressing.