Salad is the one thing on the menu that should be considered a penal offence if improperly served. This salad was devised by Alexandre Dumas, and it has become famous throughout two continents: " Put in a salad bowl the yolk of a hard-boiled egg; add a tablespoonful of oil and make a paste of it; then add a few stalks of chervil chopped fine, a teaspoonful each of anchovy and tunny paste, a soupçons of French mustard, a small pickled cucumber chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of white wine vinBachelor Bonnes Bouchées egar, then add two or three cold potatoes sliced, a few slices of beet, some of celeriac and rampion, salt and pepper - the Hungarian variety - to taste; toss gently with a wooden spoon and fork for twenty minutes; then serve.

SAUCE A LA ITALIENNE is a savory addition to a salad. To make it, chop one or two anchovies quite fine and rub smoothly in one teaspoonful made mustard and a tablespoonful of oil; then add by degrees three more tablespoonfuls of oil, one of garlic vinegar, and one of good wine vinegar; stir until smooth and creamy and serve in a bowl, to add separately to the salad at table.

D'Albignac of Limousin, who was a favorite in London through his skill in mixing salads, made a great fortune there through his matchless art. This is his

SAUCE MAITRE D'HOTEL Melt half a pound of butter; strain into it the juice of one lemon, and add salt, pep -per, cayenne, and parsley to suit the taste.

SAUCE TATARE Put into a dish the yolks of two eggs, a teaspoonful of vinegar, and a little salt. Mix this quickly into a cream, then add a teaspoonful of mixed mustard, cayenne, and a pinch of parsley. Two spoonfuls of oil should now be added, drop by drop.

SAUCE ROBERT for chops and cutlets. Cut two onions in small pieces, fry light brown in butter, dredge a little flour in the pan, and add a teaBachelor Bonnes Bouchées spoonful of vinegar and a little salt and pepper. Let boil up, and after stirring half an hour mix in a teaspoonful of mustard and one of anchovy. Stir for a few moments before pouring over the chops.

SAUCE FINANCIERE. A pint of rich stock, an ounce of brown thickening, one glass of Madeira, one glass of mushroom ketchup, a pinch of cayenne, and a piece of glaze. Boil the stock well up with the thickening, then add other condiments. Simmer fifteen minutes and add the glaze, straining for use.

MOCK VENISON is a famous dish, and when the real thing is "out of season," a man can generally succeed in convincing his friends that he is dodging the game warden if he follows this recipe well: Into the blazer put a heaping teaspoonful of butter and work with a spoon until it creams and foams. Then cut in some thick, rare slices from a well-hung leg of mutton, turn in the hot butter once or twice, season with cayenne, two tablespoonfuls of currant jelly, a gill of old port, and simmer a few minutes longer. There is nothing better to serve with this than crisp lettuce hearts and plain French dressing.