ut in thin slices, then stamp out in fanciful
shapes with French cutters. Use in decorating a mould for aspic jelly.

=How to Use Garlic or Onion in Salads.=

The salad-bowl may be rubbed with the cut surface of a clove of garlic,
or a _chapon_ may be used. A _chapon_, according to gastronomic usage,
is a thin piece of bread rubbed on all sides with the cut surface of a
clove of garlic and put into the salad-bowl before the seasonings. It is
tossed with the salad and dressings, to which it imparts its flavor. It
may be divided and served with the salad. Oftentimes, instead of one
piece, several small cubes of bread are thus used.

After a slice of onion has been removed, the cut surface of the onion
may be pressed with a rotary motion against a grater and the juice
extracted; or a lemon-squeezer kept for this special purpose may be
used.

=How to Shell and Blanch Chestnuts.=

Score the shell of each nut, and put into a frying-pan with a
teaspoonful of butter for each pint of nuts. Shake the pan over the fire
until the butter is melted; then set in the oven five minutes. With a
sharp knife remove the shells and skins together.

=How to Blanch Walnuts and Almonds.=

Put the nut meats over the fire in cold water, bring quickly to the
boiling-point, drain, and rinse with cold water, then the skins may be
easily rubbed from the almonds; a small pointed knife will be needed for
the walnuts.

=How to Chop Fresh Herbs.=

Pluck the leaves close, discarding the stems; gather the leaves together
closely with the fingers of the left hand, then with a sharp knife cut
through close to the fingers; push the leaves out a little and cut
again, and so continue until all are cut. Now gather into a mound and
chop to a very fine powder, holding the point of the knife close to the
board. Put the chopped herb into a cheese-cloth and hold under a stream
of cold water, then wring dry. Use this green powder for dusting over a
salad when required.

=How to Cut Radishes for a Garnish.=

Cut a thin slice from the leaf end of each; cut off the root end so as
to leave it the length of the pistil of a flower. With a small, sharp
knife score the pink skin, at the root end, into five or six sections
extending half-way down the radish; then loosen the skin above these
sections. Put the radishes in cold water for a little time, when they
will become crisp, and the points will stand out like the petals of a
flower.

=How to Clea