The table

1070. Tomato Salad, French Dressing.— Take six fine, firm, red tomatoes; wipe them neatly, and plunge them into boiling water for one minute; drain in a cloth, remove the skins, pare off the stem side, let get cool, and then cut them into very thin slices; or, if preferred, into quarters, keeping them in a bowl, so that the juice be not wasted. Season with a pinch of salt, half a pinch of pepper, a wooden salad-spoonful of vinegar, and the same quantity of oil. Mix thoroughly together, and serve as cold as possible. A teaspoonful of chopped chives may be added, if desired, which will give a delicious flavor. 1071. Tomato Salad, Mayonnaise Dressing.— Prepare six tomatoes, the same as for the above (No. 1070), and when sliced, or quartered, in the salad-bowl, season with a pinch of salt, half a pinch of pepper, and two good tablespoonfuls of mayonnaise dressing (No. 206); mix well, and serve very cold. 1072. Watercress Salad. — Procure three bunches of sound, fresh watercress ; clean, and pare off the stalks, wash well, then dry in a cloth, place it in a salad-bowl, seasoning with half a pinch of salt, just a little pepper, and two wooden salad-spoonfuls gf vinegar ; mix well, and serve. Watercress salad does not require any oil. 1073. Potato Salad. — Peel ten medium-sized, sound, freshly cooked potatoes ; cut them into small slices, lay them in a salad-bowl, and add a finely chopped onion and a teaspoonful of chopped parsley. Season with a pinch and a half of salt, one pinch of pepper, half a gill of vinegar, and three tablespoonfuls of sweet oil, then mix thoroughly and gently with a spoon and fork, without breaking the potatoes. Wipe the bowl neatly with a napkin, and send the salad to the table. 1074. Herring Salad. — Take three medium-sized smoked herrings, lay them on the corner of the stove for half a minute on each side, then tear off the skin, cut off the heads, and split them in two ; remove the bones, and cut them up into small square pieces. Place them in a saladbowl with half a hashed onion, two hard-boiled eggs, cut in pieces, a cold boiled potato cut the same, and a teaspoonful of chopped parsley. Season with half a pinch of salt, one pinch of pepper, three tablespoonfuls of vinegar, and two of oil. Mix well together, and decorate with a small, cooked beet-root cut in slices, also twelve capers; then serve. 1075. Japanese Salad. — Mince three medium-sized truffles very fine, also two large, cold, boiled potatoes; put the whole into a bowl, and season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg ; pour half a glassful of champagne over all, and let rest for two hours, then add eighteen whole cooked mussels (No. 379), a teaspoonful of chopped chives, and the same quantity of chopped parsley. Mix all well together, then dress the salad into a bowl, decorating it with six small, white lettuce-leaves and six fillets of anchovies; then serve. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. DKSSKRTS: PASTRY, JELLIES, ICES, PRESERVES, ETC.