rves to be is that made from the
grape fruit. This is an especially grateful dish for spring breakfast,
when cool, refreshing things are in order. Many tell me they have tried
to eat grape fruit, but find it quite impossible on account of the
intense bitter.

There is a very _slight_ and pleasant bitter with grape fruit when
properly prepared, but if by carelessness or ignorance even a small
portion of the pith is left in it intense bitter is imparted to the
whole.

_Grape-fruit Salad._--Prepare the fruit, some hours before it is wanted,
in the following way: Cut the fruit in four as you would an orange;
separate the sections; then remove the pulp from each, taking care that
no white pith or skin adheres to it. Put the pulp on the ice until just
before serving; then dress with oil and vinegar exactly as directed for
lettuce, etc.

Meat or fish salads should always be dressed with mayonnaise. I say
nothing of the well-known lobster and chicken salads, which are so
general that one is tempted to think the majority of people do not know
how excellent some other combination salads are. Salmon salad--the fish
flaked, laid on a bed of crisp lettuce with a border of the leaves, and
masked with mayonnaise, with a garnish of aspic--is both handsome and
delicious; but cold halibut, or even cod--any firm fish that flakes, in
fact--make delightful salads, and acceptable to many who cannot eat
lobster. In the way of meat salads, partridge or grouse are far daintier
than chicken, prepared in just the same way. There is one point,
however, which should be observed in making all meat salads: it is that
the material should be well dressed with oil, vinegar, and condiments
before the mayonnaise is put on. Usually one of two courses is followed:
either the meat is left dry, the mayonnaise being supposed sufficient,
or it is dressed with mayonnaise and then masked with it. In the latter
case the salad is far too rich; in the former it is flat, because
mayonnaise, if rightly made, has not acidity enough to flavor the meat;
therefore it and the celery or other salad mixed with it should be
bathed with French dressing before it is masked.

With these general rules any salad may be made; but as variety is the
spice of the table, it may be borne in mind that in spring a sprig of
mint, very finely chopped, gives a fragrance to lettuce, as does chervil
or borage, parsley, or a tiny bit of onion. To a game salad nothing
should be added.

No