istricts the surplus sprouts are thrown away.
This is an error. Gather the sprouts before the heads develop, soak them
for half an hour in water slightly salted; drain; boil for ten minutes,
and serve them with a plain salad dressing. They may be eaten either
hot or cold.

ITALIAN SALAD.--Nearly all mixed vegetable salads that contain various
ingredients may be safely called _a l'Italienne_, for all culinary odds
and ends are made into salads by these thrifty people, and it must not
for an instant be supposed that the different items are thrown
indifferently together. On the contrary, they study the all-important
problem of how to first please the eye, so that their gastronomic effort
may more easily please the palate. A salad of eight or ten ingredients
is usually arranged on a round plate, wheel fashion, with half of a
hard-boiled egg, cut crosswise, to represent a hub. When only five
ingredients are used, the salad takes the forms of stars or other shapes
as fancy dictates. They are usually served with plain salad dressing.

LAMB SALAD.--In hot weather this salad is very acceptable. Put into a
salad-bowl the crisp small centre leaves of two heads of cabbage
lettuce. Cut up three-fourths of a pound of cold roast lamb, add to the
lettuce. Chop up a dozen capers with a few tarragon leaves; strew over
the salad; serve with a plain salad dressing.

LETTUCE SALAD.--Take two good sized heads of the broad- or long-leaved
varieties of lettuce; separate the leaves; wipe them carefully to remove
all grit; break or tear each leaf apart (do not cut lettuce); put them
in a salad-bowl; add oil, pepper, and salt, and a teaspoonful of chopped
herbs; toss lightly. Now add the vinegar, toss again, and serve
immediately.--For proportions see Plain Salad Dressing.

LOBSTER SALAD.--Take two live hen or female lobsters; boil them thirty
minutes; drain. When cold, break them apart; crack the claws, and if the
tail fins are covered with eggs remove them carefully. Take out the sand
pouch found near the head, split the fleshy part of the tail in two
lengthwise, remove the small long entrail found therein. Adhering to the
body-shell may be found a layer of creamy fat, save this, and also the
green fat in the body of the lobster (called Tom Alley by New
Englanders) and the coral. If celery is used, tear the lobster into
shreds with forks; if lettuce, cut the lobster into half inch pieces;
place the salad herb in a bowl, add the lobster and t