Mix 1 cup of boiled rice with 1 grated onion, and pour over while hot French dressing. Stand aside to cool. This salad is never served ice cold. Garnish the dish with the crisp lettuce leaves. Turn the rice in the center. Press into the rice 1 box of sardines, carefully drained from the oil; or 2 marine herrings, the backbone removed and the flesh of the fish cut into strips. Baste the rice and lettuce with salad dressing. Dust with chopped parsley and send at once to the table. In the spring the Japanese garnish this with chopped chives, in the winter with shreds of raw beet. To make these shreds, pare the beet and then cut it around and around as you would an apple. roll the strip back in the same form, like a compact beet, shave it down into shreds and soak in ice water for 30 minutes; drain, shake, and put them lightly over the rice. - Mrs. D. E. Allen, 429 9th St., Wil-mette, 111.