range the leaves of a head of lettuce neatly in a salad-bowl
and add the anchovies and the eggs. Prepare a plain dressing in a
soup-plate, pour it over the salad and serve. The fish may be minced,
chopped, or cut into fillets.

ASPARAGUS SALAD.--Remove the binding round a bunch of asparagus, cut off
an inch of the root end of each stalk, scrape off the outside skin,
wash them, tie them in bunches containing six to eight each, and boil,
if possible, with the heads standing just out of the water, as the
rising steam will cook them sufficiently. If covered with water the
heads are cooked before the root ends. When tender, plunge them into
cold water, drain, arrange them on a side dish, pour over them a plain
dressing, and serve.

BEANS, LIMA, SALAD OF.--Boil one pint of lima beans for forty minutes in
water slightly salted; drain; put them in a salad-bowl, and add three
hot, boiled potatoes cut into slices. Mince a stalk of celery; sprinkle
it over the vegetables. Prepare a plain dressing, pour it over the
salad, and set the bowl in the ice-box; when cold, serve. A little cold,
boiled tongue may be added if liked.

BEEF SALAD.--Cut into neat pieces, an inch in length, half a pound of
boiled fresh beef. Take two heads of crisp lettuce, reject the outside
leaves, wipe the small leaves separately, place them in a salad-bowl,
add the beef. Chop up a sweet Spanish pepper, add a tablespoonful to the
salad. Prepare a plain dressing, pour it over the salad; just before
serving, mix gently.

BEET LEAVES SALAD.--The seed-leaves of the beet were preferred by the
Greeks to lettuce. They are served the same as lettuce. If a little old,
scald them in hot water a moment. Swiss chard is the midrib of the beet
leaf. Remove the leaves, cut the midribs into equal lengths, tie in
small bunches, boil thirty minutes. Arrange on a side dish, pour over
them a plain dressing and serve either hot or cold.

BLOATER, YARMOUTH, SALAD OF.--Take two whole fish from the can. Remove
skin and bone, and cut them into pieces an inch square. Cut up three
stalks of celery into inch pieces and each piece into strips; place
these in a salad-bowl and add the fish. Chop up three salt anchovies
with a dozen capers into very small pieces; strew over the salad; add a
plain dressing and toss lightly before serving.

BREAKFAST SALAD.--Scald two ripe tomatoes; peel off the skin, and place
them in ice-water; when very cold, slice them. Peel and slice very thin
one