rench dressing.

=Duck-and-Orange Salad.=

Slice the oranges lengthwise; use twice as much flesh as fruit. Dress
with oil, salt and paprica, and serve on lettuce leaves.

=Ham Salad.=

Soak half a tablespoonful of granulated gelatine in one tablespoonful
and a half of cold water, and dissolve in three-fourths a cup of hot
chicken liquor. Strain over one cup of chopped ham and stir until the
mixture begins to thicken, then fold in one cup of _thick_ cream beaten
stiff; add, also, a few grains of paprica and salt, if needed. Mould in
a ring mould, and, when set and cold, turn from the mould; fill in the
centre with lettuce arranged like a cup, and fill the cup with
mayonnaise. Or, serve with French dressing.

=Bacon Salad.=

Cut six or eight slices of tender bacon into small squares and fry until
they are delicately browned; then drain on soft paper. Heat six
tablespoonfuls of the fat and two tablespoonfuls of vinegar or lemon
juice; beat together the yolks of three eggs and one-fourth a
teaspoonful, each, of paprica and mustard, and cook with the fat and
vinegar over hot water until the mixture thickens slightly. When the
dressing is cold cut a head of lettuce into narrow ribbons, toss the
lettuce and bits of bacon together, and mix with the dressing. Serve at
once.

=Italian Salad.=

(MISS COHEN.)

INGREDIENTS.

2 herrings, soaked in milk over night.
3 boiled potatoes, cut in very small dice.
2 tablespoonfuls of cucumber pickles, chopped fine.
1 tablespoonful of capers, chopped fine.
2 small boiled beets, cut fine.
1/2 a pound (1 cup) of cold roast chicken, cut fine.
1/2 a pound (1 cup) of boiled tongue, cut fine.
2 apples, pared and finely chopped.
2 carrots, cooked and finely chopped.
1 celery root, cooked and chopped.
1/2 a cup of pecan nuts, broken fine.
A little onion juice.

_Method._--Mix the ingredients together thoroughly; add mayonnaise to
moisten well. Serve on a flat dish. Mask the top with mayonnaise, then
divide into squares like a checker-board, using fine-shredded pimento or
pickled beet to mark the divisions; fill in alternate squares with
sifted yolk of hard-boiled egg and the remaining squares with chopped
white of egg. Garnish the edge with parsley, and set in the centre half
a hard-boiled egg cut lengthwise in points and filled with capers.

[Illustratio