er it a "Mayonnaise" garnish with crab claws,
hard-boiled eggs and little mounds of cress leaves, which may be mixed
with the salad when served.

COLD SLAW.

Select the finest head of bleached cabbage--that is to say one of the
finest and most compact of the more delicate varieties; cut up enough
into shreds to fill a large vegetable dish or salad bowl--that to be
regulated by the size of the cabbage and the quantity required; shave
very fine and after that chop up, the more thoroughly the better. Put
this into a dish in which it is to be served, after seasoning it well
with salt and pepper. Turn over it a dressing made as for cold slaw;
mix it well and garnish with slices of hard-boiled eggs.

PLAIN COLD SLAW.

Slice cabbage very fine; season with salt, pepper and a little sugar;
pour over vinegar and mix thoroughly. It is nice served in the centre
of a platter with fried oysters around it.

HOT SLAW.

Cut the cabbage as for cold slaw; put it into a stewpan and set it on
the top of the stove for half an hour, or till hot all through; do not
let it boil. Then make a dressing the same as for cold slaw, and,
while hot, pour it over the hot cabbage. Stir it until well mixed and
the cabbage looks coddled. Serve immediately.

TOMATO SALAD.

Peel and slice twelve good, sound, fresh tomatoes; the slices about a
quarter of an inch thick. Set them on the ice or in a refrigerator
while you make the dressing. Make the same as "Mayonnaise," or you may
use "Cream dressing." Take one head of the broad-leaved variety of
lettuce, wash, and arrange them neatly around the sides of a salad
bowl. Place the cold, sliced tomatoes in the centre. Pour over the
dressing and serve.

ENDIVE.

This ought to be nicely blanched and crisp, and is the most wholesome
of all salads. Take two, cut away the root, remove the dark green
leaves, and pick off all the rest; wash and drain well, add a few
chives. Dress with "Mayonnaise dressing."

Endive is extensively cultivated for the adulteration of coffee; is
also a fine relish, and has broad leaves. Endive is of the same nature
as chicory, the leaves being curly.

CELERY SALAD.

Prepare the dressing the same as for tomato salad; cut the celery into
bits half an inch long, and season. Serve at once before the vinegar
injures the crispness of the vegetables.

LETTUCE SALAD.

Take the yolks of three hard-boiled eggs, and salt and mustard to
taste; mash it fine; make a past