en are very pretty
during warm weather. During cold weather garnish with pretty designs cut
from beets, turnips, radishes, celery, etc.

* * * * *

BORAGE FOR SALADS.--This is an excellent ingredient in nearly all
vegetable salads. Cover a champagne-bottle with raw cotton or heavy,
coarse flannel; fasten it with thread; set the bottle in a soup-plate,
and pour warm water over it. Soak a handful of borage seeds in warm
water for fifteen minutes; drain, and work them into the flannel around
the bottle, as evenly as possible. Place the bottle and soup-plate in a
warm, dark place until the seeds sprout; then bring it to the light.
Keep water in the plate constantly. When the shoots are a few inches
long, trim them off, as wanted, and add them to any salad with a plain
dressing.

PLAIN SALAD DRESSING is admissible with nearly all salads. It is
composed of oil, vinegar, pepper, and salt, and nothing else. Many who
do not care particularly for oil, use equal quantities of oil and
vinegar, others one-third vinegar to two-thirds oil; these proportions
satisfy a large class, but four parts of oil to one of vinegar are about
the right proportions, provided the vinegar is of the best.

The plain dressing is made in two ways, either mixed in a bowl and the
salad added to it, or as follows: Take a tablespoon and put in it
(holding it over the salad) one saltspoonful of salt, one-fourth this
quantity of freshly ground pepper, and a tablespoonful of oil; mix and
add to the salad. Add three more tablespoonfuls of oil; toss the salad
lightly for a few seconds; lastly, add a tablespoonful of sharp
vinegar; toss the salad again, and serve.

MAYONNAISE.--When preparing a mayonnaise in summer keep the bowl as cold
as possible. Beat up the yolks of two raw eggs to a smooth consistency,
add two saltspoonfuls of salt and one of white pepper, and a
tablespoonful of oil. Beat up thoroughly, and by degrees add half a pint
of oil. When it begins to thicken add a few drops of vinegar. The total
amount of vinegar to be used is two tablespoonfuls, and the proper time
to stop adding oil, and to add drops of vinegar, is when the dressing
has a glassy look instead of a velvet appearance. After a few trials
almost any one can make a mayonnaise, as it is very simple.

ANCHOVY SALAD.--Wash, skin, and bone eight salted anchovies; soak them
in water for an hour; drain and dry them. Cut two hard-boiled eggs into
slices. Ar