he fat; and pour
over it a rich mayonnaise; garnish with the claws and heads, tufts of
green, hard-boiled eggs, etc. The lobster eggs may be separated and
sprinkled over the mayonnaise. The coral is used for coloring
mayonnaise, and also butter, which is then used in decorating salmon and
other dark fish, used in salads.

MELON SALAD.--The best way to eat a melon is unquestionably with a
little salt, but melons are very deceptive, they may look delicious, but
from growing in the same field with squashes and other vegetables they
often taste insipid. Such may be made quite palatable in salads. Cut the
melon into strips; then remove the skin; cut the eatable part into
pieces, and send to table with a plain dressing.

MINT SALAD.--This is an egg salad with the addition of six leaves of
mint chopped fine, serve with a plain dressing, and with or after cold
roast lamb.

ORANGE SALADS.--Peel and slice three oranges that have been on ice.
Remove the seeds, arrange the slices in a compote, cover with powdered
sugar, and add two tablespoonfuls each of maraschino, curacoa, and
brandy. Let it stand an hour in the ice-box before serving. Or, arrange
in a dish a neat border of cold boiled rice. Peel and divide into
sections three Florida oranges; put the oranges in the centre; dust
powdered sugar over all, and set the dish in the ice-box. Just before
serving pour over the salad two wineglassfuls of arrack. A plain salad
dressing is served with orange salad in some places in the East, but
would not suit the American palate.

OYSTER SALAD.--Boil two dozen small oysters for five minutes in water
enough to cover them; add a little salt and a tablespoonful of vinegar;
drain and cool. Put into a salad-bowl the centre leaves of two heads of
cabbage lettuce, add the oysters whole, pour over them a mayonnaise;
garnish with oyster-crabs, hard-boiled eggs, and, if liked, a few
anchovies cut into fillets.

PIGEON SALAD.--Wild pigeons are at times so plentiful that they can be
purchased for 75 cents per dozen. They are usually served broiled,
roasted, or in pies; but pigeon salad is a very dainty dish. Take equal
parts of celery and roasted pigeon; arrange neatly, with mayonnaise;
garnish and serve.

PINEAPPLE SALAD.--Peel and dig out the eyes of two very ripe pineapples.
Take hold of the crown of the pine with the left hand; take a fork in
the right hand and with it tear the pine into shreds until there is
nothing left but the core, whi