re squeezed out of them, they become indigestible.

CURRANT SALAD.--Put a pint of red currants in the centre of a compote.
Around them make a border of a pint of white currants, and around these
arrange a border of red raspberries. Set the dish on the table. Take a
pint of sweet cream, add to it three tablespoonfuls of powdered sugar;
stir it up to dissolve the sugar; while doing so add a tablespoonful
each of brandy and curacoa. Set the sauce on the table; dish up the
fruit; and let each guest help himself to the sauce.

DANDELION SALAD.--A dandelion salad is one of the healthiest of spring
salads. Take two quarts of freshly gathered dandelions; wash them well;
pick them over carefully; let stand in water over night, as this
improves them. Drain, and dry in a napkin; place them in a salad-bowl;
add two young spring onions, minced. Serve with a plain dressing.

DUMAS SALAD (Devised by Alexandre Dumas).--"Put in a salad-bowl a yolk
of egg boiled hard; add a tablespoonful of oil, and make a paste of it;
then add a few stalks of chervil chopped fine, a teaspoonful each of
tunny and anchovy paste, a little French mustard, a small pickled
cucumber chopped fine, the white of the egg chopped fine, and a little
soy. Mix the whole well with two tablespoonfuls of wine vinegar; then
add two or three steamed potatoes sliced, a few slices of beet, same of
celeriac, same of rampion, salt and Hungarian pepper to taste; toss
gently twenty minutes, then serve."

EELS, MAYONNAISE OF.--Put into a salad-bowl two heads of bleached
endive, each leaf having been previously examined. Take six pieces of
potted eels about two inches long; remove the bone; break the eels into
neat pieces, and arrange them on the endive; add a mayonnaise, garnish,
and serve.

EGG SALAD.--Put into a salad-bowl the small crisp leaves of a head of
lettuce; add four hard-boiled eggs sliced. Mince a dozen capers;
sprinkle over the eggs, and add a plain dressing.

ENDIVE SALAD.--The curled endive is excellent for fall and winter
salads. Pick the leaves over carefully; separate the green from the
white; put the latter into a salad-bowl; add minced salad herbs, and a
suspicion of onion. Serve with plain dressing.

ESCAROLE SALAD.--This is one of the best salads known. Serve it as
follows: Take two heads of escarole; reject all green and decayed
leaves; place the white bleached leaves in a salad-bowl, after being
thoroughly washed and dried in a napkin; take a small