ave ready one or two fine fresh lettuces, washed,
drained and cut small. Put the cut lettuce in a bowl, place upon it the
minced chicken in a close heap in the centre. For the dressing: the
yolks of four eggs well beaten, a teaspoon of white sugar, a little
cayenne, no salt: if you have ham or tongue with the chicken two
teaspoonfuls of made mustard, two tables of vinegar, and four tables of
salad oil. Stir this mixture well, put it into a small saucepan and let
boil three minutes (not more), stirring it all the time, then set to
cool, when quite cold cover with it thickly the heap of chicken in
centre of salad. To ornament it have ready one half dozen hard boiled
eggs, which after the shell is peeled off must be thrown directly into a
pan of cold water to prevent discoloring. Cut each egg (white and yolk
together) lengthways, into four large pieces of equal size and shape,
lay the pieces upon the salad all round the heap of chicken in a
slanting direction. Have ready also some red cold beet, cut in small
cones of equal size, arrange them outside the circle of egg. This salad
should be prepared immediately before dinner or supper. The colder it is
the better.

SALMON OR LOBSTER SALAD DRESSING.

MRS. ANDREW T. LOVE.

Two eggs, two tablespoons melted butter, one tablespoon mustard, one
half cup milk, (with a small pinch baking soda to prevent curdling), one
half cup vinegar, salt and pepper. Mix mustard and butter, then eggs
well beaten, milk, stir well, add vinegar, boil gently till as thick as
cream. Celery chopped up and added gives a nice flavor and crispness.
If cooked in a double boiler it is less likely to burn. This does nicely
with chicken or lamb.

SOMETHING NICE FOR THE SALAD COURSE OF A LUNCHEON.

MRS. FRANK DUGGAN.

Select round tomatoes of equal size; peel and scoop out the seeds from
the stem end. Place the tomatoes on the ice till shortly before serving;
then fill with celery that has been chopped fine and mixed with
mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish
or plate. Garnish the dish further by placing the ends of celery and
sprigs of parsley on top of each tomato. Serve with toasted cheese,
biscuits, or salted wafers. Be generous with the filling. Use plenty of
the mayonnaise and celery and fill tomatoes to the top.

SALAD DRESSING.

MRS. R. STUART.

Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant)
one teaspoon mixed mustard, one ta