"To make a perfect salad, there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together."- Spanish Proverb.

Potato Salad.

Six large Irish potatoes, boiled and cut in dice; 6 eggs, boiled hard and cut in small pieces; 3 tablespoons of celery seed, 1 onion chopped fine, 4 large, firm tomatoes, salt and pepper to taste. Cut the tomatoes in pieces, using only the firm part and discarding the seed. Mix all ingredients together, and wet thoroughly with the following dressing:

Mayonnaise Dressing.-3 raw eggs (yelks only), 3/4 teacups of best olive oil, 3 tablespoons of vinegar, 1 tablespoon of mustard, pepper and salt. Mix the mustard and eggs, add oil and vinegar, and dress the salad with it. The dressing must be thick enough to cut with a knife.

Turkey Salad.

One large turkey (boiled and cut in dice), 5 hard-boiled eggs (chopped), 4 large pickled cucumbers, 1/2 can of potted ham, and as much celery as turkey. Mix well and add 1/4 cup of celery seed. Dress with the yelks of 10 eggs, 2 teacups of oil, 9 tablespoons of vinegar, 1/2 teacup of mustard, a dash of cayenne, and salt to taste. Mix a mayonnaise and pour over the salad.

Celery Salad.

Four eggs (whites and yelks), 1 teaspoon of salt, 1/2 teaspoon of mustard, 1/2 teaspoon of black pepper, dash of cayenne, 1 tablespoon of butter, 1 teacup of vinegar, 2 teacups of cream. Boil the vinegar and butter together; beat the eggs, salt, pepper and mustard well together, and pour over them the boiling vinegar; mix well and return to the fire, stirring constantly until it thickens. Beat until cool and add the cream. Cut the celery in small pieces and pour the dressing over it. Serve in a nest of lettuce leaves, garnished with whole English walnuts.

Sweetbread Salad.

Clean and boil large firm sweetbreads for 1/2 an hour. Then remove the skin and fibres and cool thoroughly; cut in dice. Make a rich mayonnaise and mix it with the sweetbreads. Arrange each plate with lettuce leaves, and put a large tablespoon of salad in them. Drop a spoonful of the dressing on the top of each and serve very cold.

Shad Roe Salad.

One pair of shad roes, 2 gills of mayonnaise, 1 teaspoon of salt, 1 small onion, 2 heads of lettuce. Wash the roes and put them in a sauce-pan with the salt and enough water to cover them. Boil for 20 minutes; remove from the fire, drain and set away to cool. When cold cut in dice, mix with the dressing, and serve in lettuce.

Tomato Salad.

Use enough tomatoes to make 1 quart after they are peeled and cut in sections, or use 1 quart of canned tomatoes. Boil until they can be run through a fine strainer, and while boiling add 12 cloves, 1/2 lemon, a bay leaf, 2 stalks of celery, 1 teaspoon of vinegar and a dash of pepper. When it reaches a good boil, throw in 4 tablespoons of granulated gelatine and 2 teaspoons of sugar. Stir until the gelatine melts, and strain. Place 2 stuffed olives in the bottom of timbale moulds and pour the jelly over them. Set on Ice, and when ready to serve, pass a hot cloth around them and turn out in a nest of lettuce. Serve with any rich dressing.

Cucumber Salad.

Use medium-size cucumbers; slice off a lengthwise piece from each one and hollow out the inside, taking care not to break or bruise the meat. Lay in ice-cold water until ready for use. Cut the cucumber centres in dice and add 1/2 a tomato for each boat of them, chopping the tomatoes so the seed are thrown out. Mix with mayonnaise or cream dressing, and fill the boats with the mixture. They must not be filled until just before serving, as long standing imparts a bitterness to the salad. Serve with cheese wafers.

Asparagus Salad.

Turn the contents of 1 can of asparagus tips on a plate and drain the juice from them. Use the small white leaves of lettuce, forming a bed of them in each plate. Fill with the tips, and put a tablespoon of mayonnaise on them. Garnish with red beets that have been cut in dice and chilled.

A Dainty Fruit Salad.

Two oranges, peeled and seeded, removing the thin fibrous skin; 2 bananas (sliced), 1 cup large strawberries, 1 dozen English walnuts. This can be mixed and served with a thick sweet syrup in punch glasses, or arranged in lettuce leaves and covered with mayonnaise. It must be chilled and the nuts sprinkled over the top.

Cherry Salad.

Arrange each plate with a triangle of lettuce leaves, filling a small head in the centre of each one. Seed and stew some red cherries - or the wax variety, if you prefer them - and in the centre of each one place 1 cooked peanut. This keeps the shape of the cherry and adds a flavor to the salad. Strew the cherries through the leaves and put a tablespoon of mayonnaise on each one. Serve very cold.

Apple Salad.

Two cups of diced apples, 2 cups of chopped English walnuts. Mix well. Arrange a salad bowl with lettuce leaves and fill with the apples and nuts. Cover with mayonnaise and garnish with olives.

Walnut Salad.

Cream to a paste fresh cheese, with enough butter to make it soft. Roll in small balls and press on each side the half of an English Walnut. Fill lettuce leaves with them and cover with a thick mayonnaise. Serve with thin bread or salt crackers.

Daisy Salad.

Fill an oblong shallow dish with crisp white lettuce leaves; place a thick mayonnaise over them. Arrange in the centre a nest of small leaves, leaving a hole, which must be filled with the yelks from 8 hard-boiled eggs, pressed through a potato masher. Shred the whites in long thin strips, and strew around the yelks to form the petals of the daisy. Serve dressing with each plate of salad. « Fish Salad.

Boil a large red snapper until tender. Skin while hot and place on ice to cool thoroughly. Make a rich mayonnaise dressing and serve with the fish. Cut the fish in thick slices and heap the dressing over it; garnish with points of lemon and red beets. The success of this lies in the fish being almost frozen and the dressing being thick enough to cut with a knife.

Salmon Salad.

Pick a can of red salmon to pieces and take out all bone, fat and skin. Chill and add as much celery with it as you have meat. Season with salt, pepper and 1 tablespoon of celery seed. Wet thoroughly with a sour mayonnaise and garnish with slices of egg. Serve in lettuce hearts.