The new practical housekeeping

or tufts of celery, with the addition of anv of above garnishes mentioned. The eggs of the hen lobster should be carefully removed from the tail and sprinkled over the salad after covering with the Mayonnaise. which may also be colored with the coral if latter is not wanted for the garnish, or serve in Salad Shells as directed in preface. To make Canned Lobster Salad, take one can of lobster, chopped fine, twelve hard-boiled eggs, also chopped fine, mix and pour over a hot Cream Dressing, tossing all up lightly with a fork. Nasturtium Salad. — Shred nasturtium flowers in small pieces, salt and pepper well and pour a Mayonnaise Dressing over. Or mix with the nasturtiums a head of shred lettuce or pint watercresses and three chopped hard-boiled eggs and teaspoon sugar. Put in dish with two alternate layers of Mayonnaise, or any dressing liked, and garnish with a wreath of nasturtium flowers and bunch of same in center. Orange Salad. — Do not peel, but slice thin two or three sour oranges on a dish, remove seeds and pour over them a dressing of three tablespoons salad oil, a dust of cayenne pepper, a little salt if wished, and juice of one lemon if oranges are too sweet, with grated rind of an orange. This is a delicious accompaniment for boiled or roasted game. For Florida Salad, place in salad bowl alternate layers of sliced oranges and bananas ; pour over the Orange Dressing, and put on ice or in cold place three or four hours. Any harmonious combination of fruits may be prepared same way, Peaches and Pine-apples, Raspberries and Currants, or Strawberries and Oranges, using either the Orange or Raspberry Dressing, always remembering that all Fruit Salads must stand two or three hours before serving to be in their prime. Oyster Salad. — Prepare oysters as directed in Shell Fish, using the smaller ones, and after draining, (do not cook) add to them chopped celery, cover with Mayonnaise Dressing and when very cold serve. Or put the liquor that drains from them over the fire, adding a little vinegar ; skim and when hot put in the oysters and let boil up once to plump, not cook them ; Then skim out oysters and cool quickly by plunging into cold water a moment and draining, or by setting the plate on ice ; some let them cool in liquor in which they were boiled, to which may be added instead of the vinegar a little salt, pepper, butter, and blade of mace. When the oysters are cold mix lightly with an equal quantity cut celery or shred lettuce, and two pickled cucumbers cut fine, chopping the oysters coarsely, if liked, or leaving them whole. Turn the cooked oyster liquor over and just before serving stir in a Swiss or Mayonnaise dressing, tossing up lightly with a fork. Potato Salad. — This salad may be prepared with cooked potatoes, either cold or hot, though many cooks difier on this point, some maintaining that the potatoes should always be hot, while others meet the most gratifying success in using them cold. It is claimed that a salad made from hot potatoes will keep nicely three or four days, while that from the cold vegetable will soon turn dark.