The home cook book

and lemon- juice, and lay on crisp white lettuce leaves. Dress the lettuce as you have the layer of fish, and then add more fish, which again you treat as you treated the first layer. So proceed till you have used your material. Spread over the top a layer of tartare sauce, chill, and serve. FISH SALAD Made from two pounds of cold boiled fish, or fish left over. Pick the meat free of bones, lay it in a china bowl, add four cloves, as many allspice, one minced red pepper, half a teaspoon of salt, and one teaspoon of minced parsley. Also add the juice of one lemon, one teacup of olive oil, stirring this in slowly, half a teacup of cider vinegar, one teaspoon of French mustard, and one small white onion minced exceedingly fine. Let this stand near ice overnight and serve cold with lettuce or any salad green. FRENCH FRUIT SALAD Peel and cut into small pieces three oranges, three bananas, and an equivalent amount of pineapple. Fill lettuce cups with alternate layers of fruit. Dress with salad dressing, garnish with English walnut meats, and serve with cheese wafers. [See illustration, Plate XVI.] MACEDOINE SALAD Cut cooked turnips, carrots, and celery into small pieces. Add cooked peas, beans, and cauliflower, also broken in small pieces. Moisten with mayonnaise and let stand two hours. Scoop out small turnips, cook, and fill the shells with the salad. Serve on lettuce leaves. Cheese wafers are served with this salad. ORANGE SALAD Choose large, juicy, clean-skinned oranges. Cut each orange through the middle, and with a teaspoon scoop out the pulp carefully, breaking it as slightly as possible. Lay the pulp on ice. With a sharp knife pare out the white pith on the inner part. Cut a thin slice from the end of each half to allow it to set firmly on the plate. When ready to serve sprinkle the pulp with powdered sugar, add a tablespoon of sherry to each tablespoon of orange-juice, and pour over the orange pulp. Heap the halves of the oranges full of the salad, garnish with white grapes and serve. OYSTER SALAD Beat together half a cup of cream and three eggs. Add a saltspoon of made mustard, salt and cayenne to taste, and two tablespoons of butter. Heat in a double-boiler, stir constantly, and when at boiling point two minutes add two tablespoons of vinegar. Cook two minutes more, and you then have a smooth sour cream. Have a quart of oysters merely brought to boil in their own liquor and cooled. Have also a pint of chopped celery. Mix the celery and oysters, pour over and mix in the cream dressing, and keep the salad cool till served. PINEAPPLE SALAD Be sure your pines are ripe and tender. Shred them thoroughly. Then add orange and lemon juice in the proportions given in the foregoing. Sugar to taste, and set away to chill. POTATO SALAD