Give us the luxuries of life, and we will dispense with its necessaries. - Motley.

Three several salads have I sacrificed, bedew'd with precious oil and vinegar. - Beaumont and Fletcher.

Turkey-And-Chestnut Salad

Prepare the chestnuts as previously directed, using twice as much turkey meat, light or dark, cut into small cubes. Serve with lettuce and French, boiled or mayonnaise dressing, as desired. Marinate and drain the meat before adding the nuts.

Duck-And-Olive Salad

Cut the meat from a duck in small pieces, and slice pim-olas very thin; use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of cress with a French dressing.

Duck-And-Orange Salad

Slice the oranges lengthwise; use twice as much flesh as fruit. Dress with oil, salt and paprica, and serve on lettuce leaves.

Ham Salad

Soak half a tablespoonful of granulated gelatine in one tablespoonful and a half of cold water, and dissolve in three-fourths a cup of hot chicken liquor. Strain over one cup of chopped ham and stir until the mixture begins to thicken, then fold in one cup of thick cream beaten stiff; add, also, a few grains of paprica and salt, if needed. Mould in a ring mould, and, when set and cold, turn from the mould; fill in the centre with lettuce arranged like a cup, and fill the cup with mayonnaise. Or, serve with French dressing.

Bacon Salad

Cut six or eight slices of tender bacon into small squares and fry until they are delicately browned; then drain on soft paper. Heat six tablespoonfuls of the fat and two tablespoonfuls of vinegar or lemon juice; beat together the yolks of three eggs and one-fourth a teaspoonful, each, of paprica and mustard, and cook with the fat and vinegar over hot water until the mixture thickens slightly. When the dressing is cold cut a head of lettuce into narrow ribbons, toss the lettuce and bits of bacon together, and mix with the dressing. Serve at once.

Italian Salad.(Miss Cohen)

Ingredients

2 herrings, soaked in milk over night.

3 boiled potatoes, cut in very small dice.

2 tablespoonfuls of cucumber pickles, chopped fine.

1 tablespoonful of capers, chopped fine.

2 small boiled beets, cut fine.

1/2 a pound (1 cup) of cold roast chicken, cut fine.

1/2 a pound (1 cup) of boiled tongue, cut fine. 2 apples, pared and finely chopped. 2 carrots, cooked and finely chopped, 1 celery root, cooked and chopped. 1/2 a cup of pecan nuts, broken fine. A little onion juice.

Method

Mix the ingredients together thoroughly; add mayonnaise to moisten well. Serve on a flat dish. Mask the top with mayonnaise, then divide into squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg. Garnish the edge with parsley, and set in the centre half an hard-boiled egg cut lengthwise in points and filled with capers.