ft the yolk of an
egg over the whole.

=Salad of Shad Roe and Cucumber.=

Cook two shad roes with an onion, sliced, and a bay leaf, in salted,
acidulated water twenty minutes; drain, and marinate with about two
tablespoonfuls of oil, one tablespoonful of lemon juice and a dash of
pepper and salt. When cold cut in small cubes. Rub the salad-bowl with a
clove of garlic cut in halves. Cut a thoroughly chilled cucumber in
dice; put the cucumber on a bed of lettuce leaves in the bottom of the
bowl, and the roe, well drained, above; mask with mayonnaise,--nearly a
cup will be required,--in the top insert a few heart leaves of lettuce,
and place around the centre of the mound a circle of cucumber slices
overlapping one another; or alternate these with lozenges cut from
pickled beet.

=Boudins-de-Saumon Salad.=

Butter four small dariole moulds, or small cups; sprinkle the butter
with chopped parsley. Select four small pieces of cooked salmon, dry on
a soft cloth so as to remove all oily liquor, and put a piece in each
mould. Beat two eggs (or, better, one egg and the yolks of two)
slightly, season with one-fourth a teaspoonful of salt, a dash of
paprica and a few drops of anchovy essence or onion juice; add half a
cup of milk, and, when well mixed, pour into the moulds around the fish.
Set the moulds in a pan of hot water and bake until the custard is set.
Do not let the water boil. Chill thoroughly, then turn from the moulds
on to lettuce leaves. Serve with a star of mayonnaise dressing on the
top of each _boudin_.

=Russian Salad.=

(BOSTON COOKING-SCHOOL.)

INGREDIENTS.

1 cup of carrots.
1 cup of potatoes.
1 cup of peas.
1 cup of beans (flageolets preferred).
6 tablespoonfuls of oil.
3 tablespoonfuls of vinegar.
1 teaspoonful of salt.
1/4 a teaspoonful of pepper.
A head of lettuce.
1 cup of mayonnaise.
1 cup of shrimps.
1/4 a lb. of smoked salmon.
1 hard-boiled egg.

_Method._--Marinate the carrots and potatoes, cut in small pieces, also
the peas and beans, with French dressing. Arrange on a dish in four
sections, having lettuce for the foundation of each. Cover each
vegetable with mayonnaise. Strew the tops of two sections with small
pieces of smoked salmon; on a third section strew the sifted yolk of the
egg, and on the fourth, the white of the egg, cut rather coarsely