Miss Corson's practical American cookery and household management

The fruits which we are accustomed to associate with breakfast or dessert may be used as salads : the only point to be remembered is that they must be of a pronounced flavor or acid. Orange salad, made of thinly sliced oranges, freed from seeds, and dressed with salt, cayenne, lemon-juice, and oil, one tablespoonful of lemon-juice to three of oil, is a delicious accompaniment for broiled or roasted game or poultry. Lemon salad is composed of sliced lemons, the seeds being removed, and lettuce carefully washed and dried ; the dressing is salt, cayenne, and oil. Apple salad is made of very tart apples, sliced, and mixed with young green onions chopped, and plain salad-dressing. In summer, gooseberries or barberries, combined with young onions or cucumbers, sliced, and served with plain dressing, are very good with boiled salt mackerel. Currants mixed with wellwashed lettuce, and dressed with salt, pepper, and oil, are refreshing and wholesome. A delicious breakfast salad is muskmelon, made very cold, cut in the natural divisions, freed from seeds, and served with salt, pepper, oil, and lemon-juice, one tablespoonful of lemon-juice to three of oil. Watermelon with mayonnaise makes a good salad, as also does grape-fruit. MAYONNAISE FOB SALAD. Make a mayonnaise salad-dressing as follows : Put into a bowl the yolk of one raw egg, one level teaspoonful of salt, half a saltspoonful of white pepper, a dust of cayenne-pepper, and a teaspoonful of vinegar ; quickly mix these ingredients to a smooth cream, then stir into them salad-oil and vinegar, first adding the oil, two or three drops at once, and mixing it smoothly with the first-named ingredients until a thick paste is formed ; then stir in a very little vinegar, using only enough to make the mayonnaise about as thick as rich cream ; then add more oil, a few drops at a time, until the thick paste is again formed ; then a little vinegar, as before ; proceed in this way, using oil and vinegar alternately, and stirring the mayonnaise constantly, until three-quarters of a pint of oil and one-quarter of a pint of vinegar have been used. When done, the mayonnaise should be like very thick cream ; if it should curdle or break during the mixing, put it in the ice-box, or in a very cold place, for half an hour, and then finish it ; if the weather is warm, place the bowl containing it in a pan of cracked ice while it is being mixed. After the mayonnaise is mixed, keep it in a cold place until it is wanted for the table. SALMON SALAD. For a salmon salad, mix together one part of cold boiled or canned salmon and two parts of chopped celery which has been thoroughly washed, and dried on a clean towel ; season these ingredients palatably with salt and pepper, put them into a salad-bowl, pour over them a very little saladoil and vinegar, using about three tablespoonfuls of oil and one of vinegar to a quart of salad, and then put the mayonnaise on the top of the salad, and serve it at once. The salad may be garnished with cold hard-boiled eggs sliced or quartered, pickled beets, olives and capers, or any of these articles ; or it may be served without a garnish. CHICKEN SALAD.