the salad is made remains quite dry. For seasoning, as well 1 to davor the salad as to make it more digestible, you may, ßu besides pepper and salt, mix with it finely ent herbs, such as > : onions, parsley, leeks, tarragon, pimpernel, cresses, mustard, &c.

You may also make a sauce in the following manner: in a ■> cool place, mix well, two table-spoonfuls of French or English ri n. mustard with the yelks of two raw or hard boiled eggs, rubbed k. throngh a sieve, then stir in gradually five table-spoonfuls of It« the fiuest oil and season with a tea-spoonful of salt and as mach -Mi pepper as will lie on the point of a knife. This sauce must be «o.: thick enough for a spoon to stand in it. Thin it with two ov» table-spoonfuls of strong white-wine-vinegar, or herb-vinegar, , - m t and then mix with it your salad ingredients.

1. A Salad of Beans.

For this purpose take young beans, before the bean is formed > in the pod ; as you cannot string these, eut off a thin strip on i ■ each side, cut up the beans lengthwise and erosswise; then boil f io a quantity of these beans in salt and water, put them into a t- strainer, and mix them afterwards with vinegar, plenty of oil, . ' onions, pepper and salt. i

Asparagus and cauliflowers can be dressed in the same manner.

2. Salad of Cucumbers.

Peel the cucumbers, and cut them in very thin slices, cross- I ^ wise; half an hour before dishing them strew some salt over them, and when the salt has extracted the juice from the cucum- • - bers, throw this away, dress them with pepper, salt, vinegar and oil, and strew chopped parsley over them. ^

3. Salad of Cabbage. ‘ '

From a head of cabbage cut away the stalk, and cut it fine ’ -

on a cabbage plane, mix with it a little salt, so as to reduce the bulk of the cabbage, then put it on a broad baking-plate, ’ and put this on hot ashes, turn the cabbage frequently so as to warm it regularly throngh, without lettiug any of it get too hot; in this manner it may be turned for a quarter of an hour.

Then put plenty of goose lard (goose grease) and bacon cu l

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