l or butter the very
best, meats, fowl and fish well cooked, pure cider or white wine
vinegar--in fact, every ingredient first class, to insure success.

The vegetables used in salad are: Beet-root, onions, potatoes,
cabbage, lettuce, celery, cucumbers, lentils, haricots, winter cress,
peas, French beans, radish, cauliflower--all these may be used
judiciously in salad, if properly seasoned, according to the following
directions.

Chervil is a delicious salad herb, invariably found in all salads
prepared by a French _gourmet_. No man can be a true epicure who is
unfamiliar with this excellent herb. It may be procured from the
vegetable stands at Fulton and Washington markets the year round. Its
leaves resemble parsley, but are more divided, and a few of them added
to a breakfast salad give a delightful flavor.

_Chervil Vinegar_.--A few drops of this vinegar added to fish sauces
or salads is excellent, and well repays the little trouble taken in
its preparation. Half fill a bottle with fresh or dry chervil leaves;
fill the bottle with good vinegar and heat it gently by placing it in
warm water, which bring to boiling point; remove from the fire; when
cool cork, and in two weeks it will be ready for use.

MAYONNAISE DRESSING.

Put the yolks of four fresh raw eggs, with two hard-boiled ones, into
a cold bowl. Rub these as smooth as possible before introducing the
oil; a good measure of oil is a tablespoonful to each yolk of raw egg.
All the art consists in introducing the oil by degrees, a few drops at
a time. You can never make a good salad without taking plenty of time.
When the oil is well mixed, and assumes the appearance of jelly, put
in two heaping teaspoonfuls of dry table salt, one of pepper and one
of made mustard. Never put in salt and pepper before this stage of the
process, because the salt and pepper would coagulate the albumen of
the eggs, and you could not get the dressing smooth. Two
tablespoonfuls of vinegar added gradually.

The _Mayonnaise_ should be the thickness of thick cream when finished,
but if it looks like curdling when mixing it, set in the ice-box or in
a _cold_ place for about forty minutes or an hour, then mix it again.
It is a good idea to place it in a pan of cracked ice while mixing.

For lobster salad, use the _coral_, mashed and pressed through a
sieve, then add to the above.

Salad dressing should be kept in a separate bowl in a cold, place, and
not mixed with the salad unti