th French dressing, are served at dinner; while heavy meat or
fish Salads are reserved for luncheon, or supper, and are served with
mayonnaise or cream dressing.

=When to Serve a Fruit Salad.=

A fruit salad, with sweet dressing, is served with cake at a luncheon,
or supper, or in the evening; that is, it may take the place of fruit in
the dessert course. A fruit salad, with French or mayonnaise dressing,
may be served as a first course at luncheon, or with the game or roast,
though in the latter case the French dressing is preferable.

=Salads with Cheese.=

The rightful place of salads is with the roast or game. Here the crisp,
green salad herbs, delicately acidulated, complement and correct the
richness of these _plats_.

Occasionally when the game is omitted and an acid sauce accompanies the
roast, a simple salad combined with cheese in some form, preferably
cooked and hot, is selected to lengthen the menu. This same combination
of hot cheese dish and salad should be a favorite one for home
luncheons, when this meal is not made the children's dinner. The salad
too in this combination, aided by the bread accompanying it, corrects by
dilution the over concentration and richness of the cheese dish. In
England neatly trimmed-and-cleansed celery stalks and cheese often
precede the sweet course; but by virtue of its mission as a digester of
everything but itself and of the common disinclination to have the taste
of sweets linger upon the palate, the place of cheese as cheese is with
the coffee.

HOW TO MAKE AROMATIC VINEGARS, TO KEEP VEGETABLES AND TO PREPARE
GARNISHES.

=How to Boil Eggs Hard for Garnishing.=

Cover the eggs with boiling water. Set them on the back of the range,
where the water will keep hot without boiling, about forty minutes. Cool
in cold water, and with a thin, sharp knife cut as desired.

=To Poach Whites of Eggs.=

Turn the whites of the eggs into a well-buttered mould or cup, set upon
a trivet in a dish of hot water, and cook until firm, either upon the
back of the range or in the oven, and without letting the water boil.
Turn from the mould, cut into slices, and then into fanciful shapes; or
chop fine.

=Royal Custard for Moulds of Aspic.=

Beat together one whole egg and three yolks; add one-fourth a
teaspoonful, each, of mace, salt and paprica, and, when well mixed, add
half a cup of cream. Bake in a buttered mould, set in a pan of water,
until firm. When cold c