h piece into strips,
put them into a salad-bowl, add a plain mayonnaise, and serve.

CHERRY SALAD.--Remove the stones from a quart of fine, black ox-heart
cherries. Place them into a compote, dust powdered sugar over them, and
add half a wineglassful each of sherry and curacoa. Just before serving
mix lightly.

CHICORY SALAD.--Thoroughly wash and drain two heads of chicory; cut away
the green leaves and use them for garnishing, or boil them as greens.
Cut off the root-end from the bleached leaves, and put the latter into a
salad-bowl that has been rubbed with a clove of garlic. Add half a dozen
tarragon leaves, four to six tablespoonfuls of oil, a saltspoonful of
white pepper, and two saltspoonfuls of salt. Mix thoroughly. Now add a
tablespoonful of tarragon vinegar, and you have a delightful salad.

CHICKEN SALAD.--The average cook book contains a good deal of nonsense
about this salad. Nothing can be more simple than to mix a little nicely
cut cold boiled chicken and celery together, with a tablespoonful or two
of mayonnaise. Put this mixture into a salad-bowl, arrange it neatly,
and over all add a mayonnaise. Garnish with celery tops, hard-boiled
eggs, strips of beets, etc. Use a little more celery than chicken. Or,
tear a few leaves of lettuce, put them in a salad-bowl, and add half a
cold, boiled, tender chicken that has been cut into neat pieces; pour
over it a mayonnaise; garnish neatly, and serve.

For large parties, and when the chicken is apt to become dry, from
having been cut up long before it is wanted, it is best to keep it moist
by adding a plain dressing. Drain it before using. Put on a flat
side-dish a liberal bed of crisp lettuce. Add the chicken, garnish
neatly, and, just before sending to table, pour over it a mayonnaise.

If in hot weather, arrange the salad on a dish that will stand in a
small tub or kid. Fill this with ice, place the dish on top, pin a
napkin or towel around the tub to hide it from view. Flowers, smilax,
etc., may be pinned on this, which produce a very pretty effect.

In ancient times the fairest and youngest lady at table was expected to
prepare and mix the salad with her fingers. "_Retourner la salade les
doigts_," is the French way of describing a lady to be still young and
beautiful.

CODFISH (SALT) SALAD.--Take three pieces of codfish two inches square;
split them in two, and soak them in water over night. Change the water
twice, next day drain and wipe dry. Baste eac