piece of crust of
bread, and a clove of garlic, dip the garlic in salt and rub it a few
times on the bread; add the piece of bread to the salad-bowl. Next add
half a teaspoonful of salt, a saltspoonful of pepper, and four
tablespoonfuls of the very best olive oil; toss the salad gently; then
add a tablespoonful of tarragon vinegar; toss again; remove the piece of
crust, which is known as "Chapon," and serve. Escarole is the
broad-leaved variety of the well-known _endive_.

FROG SALAD.--This is a delicious salad. Soak two dozen frogs' legs in
salt water for one hour; drain; stew them slowly until quite tender;
take them out of the boiling water and cover them with milk. Let this
come to a boil; drain and cool; remove the bones. Cut up celery enough
to half fill a salad-bowl; add the frogs which should nearly fill the
bowl. Arrange neatly; cover with mayonnaise; garnish with lobster-claws,
little tufts of shrimps, and green herbs, alternated with hard-boiled
eggs quartered lengthwise.

HERBS FOR SALADS.--The most important desideratum (except possibly pure
condiments) in the art of salad making, is those little salad herbs that
to many appear insignificant, but to the epicure perfect a salad. All
travellers tell us that French salads are far superior to the salads of
other countries; but without fragrant herbs the French salads would be
as insipid as those of England. I strongly advise my readers to
cultivate a taste for these precious little herbs: Tarragon, borage,
chervil, chives, and pimpernel.

HERRING SALAD.--Soak four salt Holland herrings in water or milk for
three hours; then remove the skin and back-bone and cut them into neat
square pieces. Slice two quarts of boiled potatoes; while hot, put them
into a dish and pour over them Rhine wine enough to moisten them; when
cold add the herring and the yolks of four hard-boiled eggs, chopped up.
Crush a dozen pepper corns in a napkin, with a knife-handle, add to the
salad and mix all together. If milt herring are used, pound the milt to
a paste, moisten with vinegar, add to the salad. If roe herring are
used, soak the roe in vinegar for a few minutes and strew the eggs over
the salad. If the herrings have been soaked too long a little salt
should be added. The above is a true herring salad, though some add a
little oil, but the majority prefer it as above directed.

HOP SALAD.--Hop-sprouts are not only wholesome but are a most excellent
vegetable. In hop-growing d