Of Walnuts

The European walnut only can be used, and as soon as good to eat; that is, before the outer shell dries and opens. Break the nuts in two, take out the kernels with a pointed knife, and place them in a salad-dish, with some juice of grapes not yet ripe; add salt and pepper, leave thus two or three hours, moving now and then, and serve. The edible part will be found very good eaten that way. To persons who have never eaten any, it may appear a strange dish, but let them try it.

Of Potatoes

A potato-salad is the one that requires the most seasonings, especially oil and vinegar. They are better served warm than cold, although many prefer them in the latter state. When steamed, peeled, and sliced, put them in the salad-dish, with salt, pepper, vinegar, oil, and parsley, to taste. Mix the whole gently and well, and serve. If served very warm, butter may be used instead of oil.

Another

Add to the above a few anchovies, or slices of pickled cucumbers, or capers, or pickled beets.

Another

Add to the first some slices of truffles, previously soaked in Madeira wine for ten hours, and also a little of the wine.

Another

Put a hard-boiled yolk of egg in the saladdish, with two tablespoonfuls of oil, and mix well so as to make a paste of them; then add two anchovies, a piece of tunny the size of a nutmeg, and half a dozen sprigs of chervil, the whole chopped fine; mix again with the rest; add also a chopped pickled cucumber, mustard to taste, vinegar, and then the slices of potatoes (warm or cold), slices of truffles previously soaked in Madeira wine, a little of the wine also, salt, and pepper; stir and mix again well, and serve.

Apricots, Oranges, Peaches, Pears, Strawberries, Raspberries, Blackberries, Currants, And Like Berries, In Salad

Dust the bottom of a dish with white sugar, put a layer of slices of apricots, oranges, peaches, or pears, or a layer of the others entire, and dust again; repeat the same till the whole is in, then add over the whole a pinch of grated nutmeg, with French brandy or rum to suit your taste, and serve as a dessert

Cocoa-Nut

Peel it carefully and soak it in brandy for twenty-four hours. A little sugar may be added; serve as a dessert.

Salad Macedoine

This salad ought to be called "compound salad," as it is made of a little of every thing that can be served in salad, i. e., fish, meat, green and dry vegetables, etc. When the whole is mixed, you add chopped parsley, sweet-oil, vinegar, salt, and pepper; you shake it till your arms are sore, and you have a salad Mace-doine. Every one should try it; serve as an entremets.

Salman And Turbot

Cut in slices, place them in a salad-dish, with hard-boiled eggs cut in two, or with some lettuce, and serve as a hors-d'oeuvre, with salt, pepper, oil, and vinegar.

0f Pineapple. - Proceed as for that of apricots, etc. in every particular.

Of Anchovy

Clean and bone the anchovies, and then place them in the middle of a dish; chop fine some hard-boiled yolks of eggs and put a string of it around the anchovies; do the same with the whites, and then put a string of chopped parsley around the whites; season with oil and very little vinegar. Serve as a hors-d'oeuvre.