cray-fish, and little mounds
of shrimps or oyster crabs.

SARDINE SALAD.--Wash the oil from six sardines, remove skin and bone and
pour a little lemon juice over them. Put into a salad-bowl the leaves of
a head of crisp lettuce; add the fish. Chop up two hard-boiled eggs, add
to the fish, and serve with a plain dressing. Some do not approve of the
washing process, but one of the principal reasons why Americans dislike
oil is the fact that they first tasted it on sardines with which a poor
fish-oil is generally used, and the reason that the trade in sardines
has fallen off, is owing to the poor oil used in the canning of these
otherwise dainty fish.

SCOLLOP SALAD.--Soak twenty-five scollops in salt water for half an
hour; rinse them in cold water and boil twenty minutes; drain. Cut them
into thin slices; mix with an equal quantity of sliced celery; cover
with mayonnaise, garnish, and serve.

TOMATO SALAD.--A perfect tomato salad is prepared as follows: Take three
fine ripe August tomatoes and scald them a moment; skin, and set on ice
to cool; slice; put them into a salad-bowl; add a teaspoonful of chopped
tarragon and a plain salad dressing. Sliced tomatoes with mayonnaise are
not to be despised.

* * * * *

E. C.'s Salad Dressing.

Pour one pint of boiling water into a farina boiler; add six
tablespoonfuls of vinegar; place on the stove. Beat six eggs lightly.
Mix, with a little cold water, two tablespoonfuls of mustard, two
teaspoonfuls of salt, a pinch of cayenne pepper, and one heaping
tablespoonful of corn-starch.

Beat this mixture up with the eggs, and stir it very slowly into the
boiling water and vinegar, after having removed the latter from the
stove--in order to prevent possibility of curdling. Return to the stove;
stir constantly until quite thick. Remove from the stove, and add
immediately half a pound of butter; stir until the butter is thoroughly
melted. Now put the yolks of two eggs on a plate, and, using a fork,
mix gradually with them half a pint of olive-oil, stirring it in
vigorously. When the first mixture is cold, beat the second into it. If
more oil is desired, the yolk of another egg must be mixed with it.

This recipe will make about one quart of dressing. If less is wished,
part of the first mixture can be saved in a cool place, and can be used
later by making a fresh supply of the olive-oil mixed with yolk of egg.

S. F.'S SHRIMP SALAD.--Boil a quart o