frying-pan with a little butter; drain and put them on a plate to cool. Cook some thin slices salmon in the same way. Wash and trim 8 very small king fish and cut them into small slices together with the quails, chickens and salmon. Cut some carrots and turnips with a small, round vegetable scoop; blanch and cook them in water with a little salt added ; boil some asparagus peas and some French beans cut in diamond-shaped pieces ; drain all above the vegetables, and when cold, put them in a basin with the fish, chicken and quail, season with salt, pepper, oil, vinegar, a little cayenne and some chopped rovicote or celery. Prepare aborder of white jelly, garnish with olives and small Indian pickles; when set, turn the border out on a dish; add some partly-melted aspic jelly to the salad in the basin; mix and dish it up in layers inside the border; pour a little jelly over each layer, and let it set completely before adding another; continue the layers, diminishing each one until the whole comes to a point, and serve.
Irish Potato Salad—(Mrs. E.'s recipe).—Take cold Irish potatoes that were peeled hot, cut them in thin, round slices, boil some eggs hard, mash the yolks hot in vinegar and season it with mustard or celery seed and rolled with a pinch of sugar; put them in a salad dish, pour the sauce over them and garnish with the white of an egg cut in rings. It is excellent for a Sunday dinner, particularly with cold roast beef.
Cucumber Salad.—To 100 cucumbers put a quarter of a peck of small onions, pare the cucumbers and slice them thin, also the onions. Cover with salt and set in the sun for 6 hours, then rinse clean with water several times, letting them remain in the last water an hour. For the dressing take a box of the best mustard, put into it a little salt and pour olive oil enough to stir it well, then vinegar enough to moisten and more oil, and then vinegar until it is thin enough to pour smoothly. Fill the jars with cucumbers and pour on dressing enough to completely cover them; seal the jars tight.
Mixture for Salad—(Mrs Randolph.)—Take a large mealy Irish potato that has been boiled, squeeze it through a cloth, and while hot mash it fine, then add it to the mixture already prepared of the raw yolks of 2 eggs well beaten, 2 tablespoonfuls of prepared mustard, 4 or 5 spoonfuls of sweet oil, the same of vinegar, some pepper and salt, adding a little sugar. Stir all to a perfect cream, then pour over lettuce cabbage or any of the salad vegetables, cut very fine, or rather coarse, if liked. Shrimps, herring, fish, chicken or veal may be chopped and added. Then with a wooden fork stir up all lightly and serve. If liked, hard boiled eggs cut up coarsely may be added as garnish on the top.