e by adding a dessertspoonful of olive
oil or melted butter (use butter always when it is difficult to get
_fresh_ oil); mix thoroughly, and then dilute by adding _gradually_ a
teacupful of vinegar, and pour over the lettuce. Garnish by _slicing_
another egg and laying over the lettuce. This is sufficient for a
moderate-sized dish of lettuce.

POTATO SALAD, HOT.

Pare six or eight large potatoes, and boil till done, and slice thin
while hot; peel and cut up three large onions into small bits and mix
with the potatoes; cut up some breakfast bacon into small bits,
sufficient to fill a teacup and fry it a light brown; remove the meat,
and into the grease stir three tablespoonfuls of vinegar, making a
sour gravy, which with the bacon pour over the potato and onion; mix
lightly. To be eaten when hot.

POTATO SALAD, COLD.

Chop cold boiled potatoes fine, with enough raw onions to season
nicely; make a dressing as for lettuce salad, and pour over it.

BEAN SALAD.

String young beans; break into half-inch pieces or leave whole; wash
and cook soft in salt water; drain well; add finely chopped onions,
pepper, salt and vinegar; when cool, add olive oil or melted butter.

TO DRESS CUCUMBERS RAW.

They should be as fresh from the vine as possible, few vegetables
being more unwholesome when long gathered. As soon as they are brought
in lay them in cold water. Just before they are to go to the table
take them out, pare them and slice them into a pan of fresh cold
water. When they are all sliced, transfer them to a deep dish; season
them with a little salt and black pepper, and pour over them some of
the best vinegar. You may mix with them a small quantity of sliced
onions, not to be eaten, but to communicate a slight flavor of onion
to the vinegar.

CELERY UNDRESSED.

Celery is sometimes sent to the table without dressing. Scrape the
outside stalks, and cut off the green tops and the roots; lay it in
cold water until near the time to serve, then change the water, in
which let it stand three or four minutes; split the stalks in three,
with a sharp knife, being careful not to break them, and serve in
goblet-shaped salad glasses.

To crisp celery, let it lie in ice-water two hours before serving; to
fringe the stalks, stick several coarse needles into a cork, and draw
the stalk half way from the top through the needles several times and
lay in the refrigerator to curl and crisp.

RADISHES.

All the varietie