Take about eight medium-sized potatoes, nicely boiled and floury; peel, and while hot, with a silver fork break them into little pieces about the size of small nuts. Boil hard about five or six eggs, chop the yolks and whites separately; take about half a tumbler of best Lucca oil, a little vinegar, pepper, salt, capers; a couple of chopped anchovies, if for a fish salad, or the liver of a fowl bruised in the sauce, if for fowl, is a great improvement; if the latter, chop the meat into small pieces; or, if fish, shred it into little bits. Take half the eggs and mix with the sauce, place it in the dish you intend serving it in; smooth the surface, cover it lightly with the remainder of the chopped eggs, and garnish with pickles and beet-root.

Russian Salad

How to make: Procure carrots, onions, turnips, and potatoes, boil them, cut them into small square pieces and let them get cold; also have a beet-root cut up, and some preserved green peas; place these vegetables in small groups (arranging the different colors fancifully) in a mould having a hollow centre, fill up the mould with the vegetables, then fill in on the vegetables some nearly cold aspic jelly, and place away to set; when turned out of the mould, in the hollow in the centre put a little mayon-aise sauce and a few small pieces of lobster.

Salad Dressing

One teaspoonful of made mustard, one teaspoonful of sugar, two tablespoonfuls of salad oil, four tablespoonfuls of milk, two of vinegar, cayenne pepper and salt to taste. Put the mustard into a salad bowl with the sugar, and add the oil drop by drop, carefully stirring and mixing all the ingredients well together. Proceed in this manner with the milk and vinegar, which must be added very gradually or the sauce will curdle; then put in the seasoning of cayenne and salt. It ought to have a creamy appearance, and when mixing, the ingredients cannot be added too gradually, or stirred too much.

Salad

Well wash and pick four lettuces, one endive, one punnet of small salad; free them from water by swinging them in a cloth; cut into moderate-sized pieces, place in a salad-bowl, and pour over the following sauce : Mix in a basin the yolks of two eggs, a little mustard, a little salt, a gill of olive oil, a gill of vinegar, and half a gill of cream; stir these ingredients well together, and pour over the salad; ornament the top of the salad with beet-root, cucumber, and hard-boiled eggs cut in slices.