Crab Salad.

Remove the meat from the shells; mix with it enough mayonnaise tartare to moisten it. Put it in the cleaned shells, garnish with sliced lemon, cut in quarters, and lay one lapping over another around the edge.

Egg and Cheese Salad

Place in the center of a platter a small cup of French dressing, surrounded by shredded lettuce. On one end put slices of tomato overlapping, on the other put a little pile of white and one of yolk of hard-boiled eggs, and one of cheese, pressing them through a potato masher into the places.

This is dressed as served, giving those who do not care for cheese or tomato a chance to have only the part they prefer.

Macedoine or Vegetable Salad

Any convenient combination of cooked vegetables mixed with French or mayonnaise dressing flavored with onion juice, may be served under this name.

Nut Salad

Chestnuts may be used alone, but other nuts are better in combination with other materials. Almonds and walnuts should be blanched and cut in thin slices.

Oyster Salad

Parboil the oysters, and divide if large, heap on lettuce leaves, and cover with mayonnaise tartare.

Tomato Salad

Select smooth tomatoes. Peel, cut a slice from the stem end, and remove the inside. Turn them over to drain, and drain the juice from the portion removed.

Pare two small cucumbers, cut in quarters length-wise, and keep in ice water until ready to serve. Then wipe dry and cut in thin slices. Mix with them the drained portion of tomato pulp, and moisten with a little mayonnaise, and add more salt and pepper if desired. Arrange lettuce leaves like cups on the dish, put a tomato in each cup, fill it with the cucumber mixture, and put a teaspoonful of dressing on the top.

The tomato cup is to be eaten with its contents, and that is the reason the skin is removed. It is a great waste of the best part of the tomato to use it only as a receptacle for the mixture.

Potato Salad

For one quart of sliced potato use one-half cup or more of oil, one teaspoon of salt, one saltspoon each of pepper and mustard, a little cayenne, one small onion chopped, and nearly one-fourth cup of vinegar, and some chopped parsley.

New potatoes are considered best for a salad. They should be cooked in their jackets in boiling salted water, as more of the potato flavor is retained if they are not pared. Take them out when not quite done. When cool, peel and cut them through the middle lengthwise, turn them over, and cut again; then, holding the whole together in your hand, slice off from the end into eighth-of-an-inch slices. In this way the pieces will be uniform in size and thickness.

Instead of the chopped onion it may be soaked in the vinegar for half an hour, or a teaspoon of onion juice used. When in season, "scallions" are delicious in a potato salad, and a few blades of chives, finely-minced, give a peculiarly appetizing flavor.

A little mustard may be used with the usual French dressing, and the salt, pepper, cayenne, and mustard mixed with a little of the oil, then poured on the potatoes. The oil should always be poured over the potato before the vinegar, that the potato may absorb it. If the vinegar be used first, the salad will be too acid, and the oil will often be found on the dish instead of enriching the potato. The amount of oil which the potato will absorb will depend upon the quality of the potato. Be careful to use only what the potato will take up. Add one tablespoon of chopped parsley and more salt if needed. It is better, if possible, to let it stand awhile, that the seasoning may penetrate thoroughly, before arranging it on the dish for serving.

Serve on a shallow dish or platter, banking it high in the center, and make the surface smooth. Then decorate it. A varied effect may be produced by different combinations of the yellow and white of hard-boiled egg, parsley, and just a dash of shredded beet, either raw or cooked. Press the white of the egg through a potato sieve, letting it fall on the middle of the mound, then the yolks in the same way on either end, and separate the two with a line of the fine parsley. Arrange crisp lettuce leaves around the edge. Do not have a heavy garnish.