shallots, chopped fine.

_Method._--Mix the ingredients in a pint fruit jar, cover closely, and
set in the sun; after two weeks strain, pass through filter paper and
store in tightly corked bottles.

=Fines Herbes Vinegar, No. 2.=

INGREDIENTS.

1 pint of tarragon vinegar.
2 tablespoonfuls of seeds of garden cress, bruised or crushed.
2 tablespoonfuls of celery seeds, crushed.
2 tablespoonfuls of parsley seeds, crushed.
4 capsicums, chopped fine.
2 cloves of garlic, chopped fine.

_Method._--Prepare as in preceding recipe.

=To Decorate Salads with Mayonnaise by Use of Pastry Bag and Tubes.=

Make the dressing very thick by the addition of oil, or use "jelly
mayonnaise." Put the dressing into a pastry bag with star tube attached;
twist the large end of the bag with the left hand, pressing the mixture
towards the tube, and with the right guide the tube as in writing, to
produce the pattern desired. To form stars, hold the bag in an upright
position, point downward, press out a little of the dressing, then push
the tube down gently, and raise it quickly to break the flow.

[Illustration: "The tender lettuce brings on softer sleep."--W. KING,
_Art of Cookery_.]

SALAD DRESSINGS.

SALAD DRESSINGS.

"Just, as in nature, thy proportions be,
As full of concord their variety."

=French Dressing.=

INGREDIENTS.

1/2 a teaspoonful of salt.
A few grains of cayenne or paprica.
1/4 a teaspoonful of pepper.
2 to 6 tablespoonfuls of vinegar or lemon juice.
6 tablespoonfuls of oil.

If desired,--

1/2 a teaspoonful of prepared mustard.
1/2 a teaspoonful of onion juice, or rub the salad-bowl with
slice of onion, or clove of garlic.

_Method._--Mix the condiments, add the oil and mix again; then add the
acid, a few drops at a time, and beat until an emulsion is formed; then
pour over the vegetables, toss with the spoon and fork, and serve. In
Chicago a method has obtained that is well worth a trial: Put a bit of
ice into the bowl with the condiments, and, by means of a fork pressed
against or into this, use in mixing.

_Second Method._--Pour the oil over the vegetables, toss, until the oil
is evenly distributed, and dust with salt and pepper; then add the acid
and toss again. When the salad is prepared at the table, the vegetables