s, discarding skin
and bones. Set aside, covered, until cold. About an hour before serving,
sprinkle with salt and pepper and (for a generous pint of fish) the
juice of a lemon. When ready to serve, dispose heart leaves of lettuce
on the edge of a salad plate, and turn the fish into the centre, letting
it come out over the stems of the lettuce leaves. Pour a boiled dressing
over the top, and spread evenly (with a silver knife) over the fish. Put
a tablespoonful of chopped pickled beet at the stems of each group of
leaves, a ring of the beet near the top, and figures, cut from the beet,
between.

=Moulded Salmon Salad.=

Use a pound of salmon, fresh-cooked or canned. Remove skin and bone, and
pick the flesh fine with a silver fork. Mix half a teaspoonful of salt,
a teaspoonful of sugar, a teaspoonful of flour, half a teaspoonful of
mustard, and a dash of paprica. Over these pour very gradually
three-fourths a cup of hot milk and stir and cook over hot water ten
minutes, then add one-fourth a cup of hot vinegar and two tablespoonfuls
of butter creamed and mixed with the beaten yolks of two eggs; stir
until the egg is set, then add one level tablespoonful of granulated
gelatine, softened in one-fourth a cup of cold water, and strain over
the salmon; mix thoroughly, and turn into a mould. When chilled serve
with Cream Salad Dressing (page 27), to which half a cucumber, chopped
fine and drained, has been added. Reserve a part of the dressing,
omitting the cucumber, and use with slices of cucumber as a garnish. To
prepare the cucumber, pare with a handy slicer and cut from it a section
three-fourths an inch thick; pare this round and round very thin and
roll loosely to form a cup. Dispose this on the top of the fish and fill
with dressing. (Use a pastry bag and tube.) Cut the rest of the cucumber
in thin slices.

VARIOUS COMPOUND SALADS.

Give us the luxuries of life, and we will dispense
with its necessaries.--_Motley._

Three several salads have I sacrificed, bedew'd
with precious oil and vinegar.--_Beaumont and
Fletcher._

=Sweetbread-and-Cucumber Salad.=

Arrange the leaves of a head of cabbage lettuce loosely upon a
serving-dish, without destroying its shape. Have ready a pair of
sweetbreads cooked in salted, acidulated water twenty minutes, and
cooled and cut in small cubes and marinated; also the same quantity of
cucumber cut in dice, chilled in ice