small cucumber. Put four leaves of lettuce into a salad-bowl, add
the tomatoes and cucumber. Cut up one spring onion; add it, and, if
possible, add four or five tarragon leaves. Now add a plain dressing and
serve.

BRUSSELS-SPROUTS SALAD.--Pick over carefully a quart of sprouts, wash
well, and boil rapidly for twenty minutes (if boiled slowly they lose
their color). Drain, and plunge them into cold water. Drain again, and
put them into a salad-bowl. Mince one-fourth of a pound of boiled ham,
arrange it neatly and evenly around the sprouts, and around this arrange
a border of potato salad. Add a plain dressing, a teaspoonful of herbs,
and serve.

CARROT SALAD.--The young spring carrots are excellent when served as a
salad. Take six of them, wash, wipe them with a coarse towel, boil them
for ten minutes, drain and cut into narrow strips. Arrange neatly in the
centre of a salad-bowl; cut up half a pound of cold boiled mutton into
neat pieces; put it around the carrots. Mince a stalk of celery with a
few tarragon leaves; strew over the dish; add a plain dressing and
serve.

CAULIFLOWER SALAD.--Put into a basin of cold water a head of
cauliflower, head downward, add half a teaspoonful of salt, and a
wineglass of vinegar. Let stand for half or three-fourths of an hour,
drain, and put it into a saucepan to boil until tender. The length of
time for boiling depends upon the size of the head. Remove the scum
carefully as it rises, or it will discolor the cauliflower. When done
separate the sprigs, and arrange them around the bowl, heads outward.
Put into the centre of the dish a head of cabbage-lettuce, cover it with
red mayonnaise (_see Lobster Salad_), and sprinkle a few capers on top.
Mask the cauliflower with mayonnaise, garnish with beet diamonds, and
the effect is very pleasing.

CELERIAC SALAD.--Celeriac, or turnip-rooted celery, is an excellent
vegetable for the gouty and the rheumatic. When stewed and served with
cream sauce, it is at its best. It may be used in salads either raw or
boiled. If used raw, cut it into very thin slices; if cooked, cut it
into inch pieces. Mix with it endive, potato, and a little boiled
tongue, in equal proportions; serve with a plain dressing.

CELERY SALAD.--With the exception of lettuce, celery is more generally
used as a salad in this country than any other plant.

Cut off the root end of three heads of celery; wipe each leaf-stalk
carefully, and cut them into inch pieces. Cut eac