ch throw away. Place the shredded fruit
lightly in a compote. Take half a pint of white sugar syrup; add to it a
wineglassful of arrack, a tablespoonful of brandy, and one of curacoa.
Mix and pour over the pines. Set in ice-box. When cold, serve.

POTATO SALAD.--Cut up into slices two quarts of boiled potatoes _while
hot_; add to them a teaspoonful each of chopped onion and parsley; pour
over them a liberal quantity of plain salad dressing. If the potatoes
should then appear too dry, add a little hot water, or better still,
soup stock; toss lightly so as not to break the slices; then place the
salad on ice to become cold. Serve by placing a leaf of lettuce on each
small plate, and add two tablespoonfuls of the potato to the lettuce,
for each person. Cold boiled potatoes do not make a good potato salad.

PRAWN SALAD.--These dainties can always be obtained in Fulton Market,
cooked and shelled. Take one quart of prawns and one quart and a pint of
cut celery; put the celery in a bowl; add the prawns; garnish neatly and
serve with a mayonnaise.

RABBIT SALAD.--Rabbits are always cheap and good, from November to
January, and should be enjoyed by the poor as well as the rich. Cut up
the flesh of two roasted rabbits into neat pieces; place them in a bowl
and cover with a plain dressing; add a teaspoonful of minced salad
herbs; let stand for four hours. Put into a salad-bowl the leaves of
three hearts of cabbage lettuce; drain the meat, and add to the lettuce.
Put into a soup plate a teaspoonful of French mustard; thin it with a
tablespoonful of the dressing drained from the meat, and gradually add
to this a pint of mayonnaise, then pour it over the salad.

SALMON SALADS.--Broil two salmon steaks; when done break the fish into
flakes and add to it a little salt, pepper, and two tablespoonfuls of
lemon juice. Let stand for an hour. Half fill a salad-bowl with lettuce;
add the fish, and garnish with hard-boiled eggs, stoned olives, and a
few spiced oysters.

No. 2.--Put into a salad-bowl three stalks of celery, sliced; add half a
pound of canned salmon; arrange neatly; add mayonnaise; garnish and
serve.

No. 3.--Boil a six-pound salmon, whole; when done and cold place it on
a long fish-platter; prepare a red mayonnaise (see Lobster Salad); fill
a paper cornucopia with the sauce and squeeze it through the small end
over the fish in waves, to represent scales. Garnish with the small
centre hearts of lettuce, hard-boiled eggs,