In making salads, be careful to add the vinegar last. Where oil cannot be obtained, fresh butter, drawn or melted, is an excellent substitute and is indeed preferred to oil by some persons, epicureans to the contrary notwithstanding. Always use good cider vinegar in making salads, as chemical vinegar is sometimes very unwholesome. Much depends on the rotation in which you mix the ingredients for a salad, so I would call particular attention to the directions given on this point on the subsequent pages.

Oyster Salad.

Drain the liquor from the oysters and throw them into some hot vinegar on the fire; let them remain until they are plump, not cooked. Then put them at once into clear cold water; this gives them a nice plump look and they will not then shrink and look small. Drain the water from them and set them away in a cool place, and prepare your dressing. Mash the yolks as fine as you can and rub into it the salt, pepper, and mustard, then rub the oil in, a few drops at a time. When it is all smooth, add the beaten egg, and then the vinegar, a spoonful at a time. Set aside. Mix oysters, celery, and pickle, tossing up well with a silver fork. Sprinkle in salt to your taste. Then pour dressing over all.—Mrs.E.P.G.

Salmon and Lobster Salad.

If the salmon salad is made of the fish preserved in cans, drain it from the oil and mince the meat fine. Cut up one third as much lettuce or celery.

For one box of salmon, boil four eggs hard; lay them in cold water a few minutes, shell and separate the whites from the yolks; lay the whites aside. Mash the yolks smooth with two tablespoonfuls sweet olive oil or one teacup sweet rich milk or cream. The oil makes the smoothest and best paste. Dissolve in one teacup vinegar,

Mix this with the paste and toss lightly over the meat with a silver fork. Ornament the dish in which it is served with the green leaves of the celery, or with curled parsley and the whites of eggs cut in rings.

Lobster salad is prepared in the same way. Take the nicest parts of the lobster.—Mrs.C.C.

Lobster Salad.

Chop up one can of lobsters; cut in small pieces as much celery. Then cream with one teacup butter, one tablespoonful mustard, one tablespoonful sugar, one teaspoonful salt, and yolks of four hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper vinegar (simply pepper steeped in vinegar and sweetened with a little sugar), and pour the mixture over the lobster and celery.—Mrs.S.T.

Fish Salad.

Boil four flounders, or any medium sized fish; when done, take off the skin and pick out the bones, then shred very fine. Add pepper and salt, one tablespoonful mixed mustard, a half cup vinegar, and half a pound butter, and mix all well with the fish. Put into shallow pans, set in the oven and bake ten minutes. When cold put over it a little Worcestershire sauce, and sherry wine.—MissF.N.

Terrapin Salad.

Boil them until the shells will come off easily and the nails pull out; then cut into small pieces and carefully remove the sand-bag and gall.

To three good sized terrapins, take six hard-boiled eggs; remove the yolks and rub into a powder with half a pound sweet butter. When creamy and light, add one teaspoonful flour. Put this with the meat into a saucepan; season with cayenne pepper and salt, and let it boil for one or two minutes. Just before taking from the fire, add wine to taste, and if desired, a little mace.

Be careful to remove the skin from the legs.—Mrs.A.M.D.

Turkey Salad.

Mince the turkey very fine. Have ready the following mixture, for a large company.

Twelve or fourteen eggs boiled hard; mash the yolks smooth with one spoonful water; add to it pepper, salt, and mustard to the taste. Two teaspoonfuls celery-seed, one teacup of fresh melted butter or fine olive oil, and pour in strong vinegar to the taste.

Mix the turkey and celery, and pour over the mixture just before eating.—Mrs.F.C.W.

Turkey Salad.

Remove the skin and fat from a turkey; mince the meat fine.

Prepare a dressing of the yolks of four eggs, rubbed in a little thick cream.

Turkey Salad.

Boil two turkeys till well done, pick out all the bones, skin and fat, and cut up the balance in small pieces.

Boil one dozen eggs hard, let them cool, then separate the yolks and whites, mash the yolks fine, chop the whites very fine and set them to one side.

Have a large flat dish, in which put four large spoonfuls mixed mustard; pour in a little oil, and with a fork rub it in till smooth, then a little vinegar, in which has been melted two full tablespoonfuls of salt, then oil, and alternately put in oil and vinegar, each time rubbing it in till well mixed. When you have mixed a whole bottle of oil and one pint vinegar till it is as smooth as butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls celery-seed rubbed fine in a mortar, and one large mango cut fine, put in stuffing and all.

Have ready as much celery as you have fowl, cut fine, mix meat and celery carefully together, and pour the dressing over all.—Mrs.E.I.

Chicken Salad.

One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry.

Take one tablespoonful best mustard, the yolk of one raw egg, which drop into a dish large enough to hold all the dressing; beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar.

When well mixed add three-eighths bottle of oil, a drop at a time, always stirring the same way.

Rub the yolks of six hard-boiled eggs very smooth and stir in half a teacup of vinegar. Pour this mixture to the mustard, oil, etc., stirring together as lightly as possible.

Add to the chicken one pint chopped celery, a little yellow pickle, and half a loaf of stale bread crumbs, and the oil taken from the water in which the chicken has boiled. Salt and pepper to taste.

Pour on the dressing just before serving. If the salad is kept too cool the dressing will curdle.—Mrs.E.

Chicken Salad.

The meat of 2 boiled fowls chopped very fine.

2 or 3 heads of cabbage cut fine.

1 cup olive oil.

½ pint vinegar.

Yolks of 9 hard-boiled eggs.

1 gill made mustard.

1 small teaspoonful black pepper.

1 small teaspoonful salt.