ot too fine;
put with the same quantity of chopped cabbage, celery or lettuce;
season the same as chicken salad. Garnish with the tender leaves of
the heart of lettuce.

OYSTER SALAD.

Drain the liquor from a quart of fresh oysters. Put them in hot
vinegar enough to cover them placed over the fire; let them remain
until _plump_, but not cooked; then drop them immediately in cold
water, drain off, and mix with them two pickled cucumbers cut fine,
also a quart of celery cut in dice pieces, some seasoning of salt and
pepper. Mix all well together, tossing up with a silver fork. Pour
over the whole a "Mayonnaise dressing." Garnish with celery tips and
slices of hard-boiled eggs arranged tastefully.

DUTCH SALAD.

Wash, split and bone a dozen anchovies, and roll each one up; wash,
split and bone one herring, and cut it up into small pieces; cut up
into dice an equal quantity of Bologna or Lyons sausage, or of smoked
ham and sausages; also, an equal quantity of the breast of cold roast
fowl, or veal; add likewise, always in the same quantity, and cut into
dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in
larger dice, and in quantity according to taste, but at least thrice
as much potato as anything else; add a tablespoohful of capers, the
yolks and whites of some hard-boiled eggs, minced separately, and a
dozen stoned olives; mix all the ingredients well together, reserving
the olives and anchovies to ornament the top of the bowl; beat up
together oil and Tarragon vinegar with white pepper and French mustard
to taste; pour this over the salad and serve.

HAM SALAD.

Take cold boiled ham, fat and lean together, chop it until it is
thoroughly mixed and the pieces are about the size of peas; then add
to this an equal quantity of celery cut fine, if celery is out of
season, lettuce may be substituted. Line a dish thickly with lettuce
leaves and fill with the chopped ham and celery. Make a dressing the
same as for cold slaw and turn over the whole. Very fine.

CRAB SALAD.

Boil three dozen hard-shell crabs twenty-five minutes; drain and let
them cool gradually; remove the upper shell and the tail, break the
remainder apart and pick out the meat carefully. The large claws
should not be forgotten, for they contain a dainty morsel, and the
creamy fat attached to the upper shell should not be overlooked. Line
a salad bowl with the small white leaves of two heads of lettuce, add
the crab meat, pour ov