285. Norwegian Anchovies. — These are considered far superior to the bottled anchovies. On taking them out of the keg they should be placed in cold, fresh water for two hours, then drained, and with the hand split in two along the backbone. Lay them in a small bowl and cover with sweet oil, and use as desired. 286. Saucisson de Lyon. — Procure a medium-sized, fine saucisson de Lyon, 'cut twelve very thin slices from it, dress nicely upon a radish- dish, and place a few parsley-leaves in the centre. 287. Mortadella, — To be served the same as the above (No. 286). 288. Tomatoes, side dish. — Take six fine, firm, red tomatoes, wipe well, then plunge them into boiling water for one minute, drain and peel them. Put them in a cool place, and when thoroughly cold, cut them into slices, arrange them on a radish-dish, sprinkle a little salt, pepper, and vinegar over. 289. Cucumbers, side dish. — Take two medium-sized, fine cicum- bers, peel neatly, and cut them in thin slices. Place in a bowl with a good pinch of salt, and put them in a cold place for two hours. Then drain the liquid off, and season with half a pinch of pepper, a tablespoon- ful of vineg✪ Tomatoes, Side Dishar, and the same quantity of oil. Dress nicely in a radish- dish. 290. Celery, in glass. — Procure a bunch of fine, white Kalamazoo celery, pare off the green stalks, and trim the roots neatly. Be careful to save the clear, white hearts. Cut each plant lengthwise into four equal branches. Wash them well in cold water, and put them into clean water with a piece of ice until ready to serve ; then arrange them nicely in a celery glass, or dress on a china radish-dish, with a few pieces of ice in the centre. 291. Celery, frizzled. — Another and economical way to prepare celery for a side dish to decorate the table. Take only one large head of fine celery. Pare off the green stalks, and cut off the root (reserving it for a delicious and wholesome salad). Cut the stalk lengthwise into four equal branches. Wash them well in cold water, then cut each one into pieces about as long as one's finger ; by so doing, all the branches will be separated. With the aid of a small, keen knife pare the thin sides a little, making five or six slits in each piece, starting from the top, downwards, leaving half to three-quarters of an inch uncut; place them in cold water with plenty of ice, leaving them in for two hours. Lift it from the ice-water, artistically dress on a round glass dish, and send to the table. Celery arranged and served in this way makes a beauti- ful effect on the table, but requires a little patience in its preparation. 292. Radishes, how to prepare.— If the radishes be 'quite large, take three bunches — if small, four bunches — being careful to select them round, firm, and the reddest procurable. Pare off all the leaves and stems except the two prettiest on each radish. Cut away the roots, and also a little of the peel around the roots. With a small, sharp knife divide the remaining peel into five or six equal-sized leaves, beginning at the root end, and cutting toward the green stems, but being careful to 192 THE TABLE.

AI-modernized reading of the original text

285. Norwegian Anchovies. — These are considered far superior to the bottled anchovies. On taking them out of the keg they should be placed in cold, fresh water for two hours, then drained, and with the hand split in two along the backbone. Lay them in a small bowl and cover with sweet oil, and use as desired. 286. Saucisson de Lyon. — Procure a medium-sized, fine saucisson de Lyon, 'cut twelve very thin slices from it, dress nicely upon a radishdish, and place a few parsley-leaves in the centre. 287. Mortadella, — To be served the same as the above (No. 286). 288. Tomatoes, side dish. — Take six fine, firm, red tomatoes, wipe well, then plunge them into boiling water for one minute, drain and peel them. Put them in a cool place, and when thoroughly cold, cut them into slices, arrange them on a radish-dish, sprinkle a little salt, pepper, and vinegar over. 289. Cucumbers, side dish. — Take two medium-sized, fine cucumbers, peel neatly, and cut them in thin slices. Place in a bowl with a good pinch of salt, and put them in a cold place for two hours. Then drain the liquid off, and season with half a pinch of pepper, a tablespoonful of vinegar, and the same quantity of oil. Dress nicely in a radishdish. 290. Celery, in glass. — Procure a bunch of fine, white Kalamazoo celery, pare off the green stalks, and trim the roots neatly. Be careful to save the clear, white hearts. Cut each plant lengthwise into four equal branches. Wash them well in cold water, and put them into clean water with a piece of ice until ready to serve ; then arrange them nicely in a celery glass, or dress on a china radish-dish, with a few pieces of ice in the centre. 291. Celery, frizzled. — Another and economical way to prepare celery for a side dish to decorate the table. Take only one large head of fine celery. Pare off the green stalks, and cut off the root (reserving it for a delicious and wholesome salad). Cut the stalk lengthwise into four equal branches. Wash them well in cold water, then cut each one into pieces about as long as one's finger ; by so doing, all the branches will be separated. With the aid of a small, keen knife pare the thin sides a little, making five or six slits in each piece, starting from the top, downwards, leaving half to three-quarters of an inch uncut; place them in cold water with plenty of ice, leaving them in for two hours. Lift it from the ice-water, artistically dress on a round glass dish, and send to the table. Celery arranged and served in this way makes a beautiful effect on the table, but requires a little patience in its preparation. 292. Radishes, how to prepare.— If the radishes be 'quite large, take three bunches — if small, four bunches — being careful to select them round, firm, and the reddest procurable. Pare off all the leaves and stems except the two prettiest on each radish. Cut away the roots, and also a little of the peel around the roots. With a small, sharp knife divide the remaining peel into five or six equal-sized leaves, beginning at the root end, and cutting toward the green stems, but being careful to

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