e salads should be dressed at the table by the
mistress, as, of course, a little wilting is sure to follow if the
seasoning has been applied for any length of time. A French dressing is
the best, although a mayonnaise may be used if preferred. Opinions
differ greatly as regards the proportions of the former, but to quote
Blot again, the proper ones are two of oil to one of vinegar, pepper and
salt to taste. If the eye is not trained to measure pepper and salt and
the hostess is timid about dressing a salad, let her have measured in a
pretty cut-glass sprinkler a teaspoon of salt and half of pepper mixed,
for every two of oil. For a small salad the two of oil and one of
vinegar will be sufficient; measure the saltspoon even full of oil,
sprinkle this over the salad, then half the salt and pepper; toss all
lightly with the spoon and fork, then add the other spoonful of oil, the
vinegar and the remainder of the salt and pepper; toss well and serve.
How simple, and yet there are women who never have done the graceful
thing of dressing lettuce at the table.

REBECCA UNDERWOOD.

Potatoes and tomatoes in alternate layers may take the place of lettuce.
Just before serving toss all together.

FLOWER SANDWICHES.

Make a filling of two-thirds nasturtium blossoms, one third leaves, lay
on buttered bread, with buttered bread on top, sandwich style.

CHICAGO RECORD.

PRESERVED ROSE LEAVES.

Put a layer of rose leaves in a jar and sprinkle sugar over them, add
layers sprinkled with sugar as the leaves are gathered until the jar is
full. They will turn dark brown and will keep for two or three years.
Used in small quantities they add a delightful flavor to fruit cake and
mince pies.

MRS. ROLLINS.

SACHET POWDERS.

In making sachet powders one general direction must be borne in
mind--each ingredient must be powdered before mixing. Potpourri should
be made before the season of outdoor flowers passes. Pluck the most
fragrant flowers in your garden, passing by all withered blossoms. Pick
the flowers apart, placing the petals on plates and setting them where
the sun can shine upon them. Let the petals thus continue to dry in the
sun for several days. Each flower may be made into potpourri by itself,
or the different flowers may be mixed in any variety and proportion that
pleases the maker. Flowers which have little or no scent should be left
out. When the leaves are well dried sprinkle them with table salt. Do
not omit