To a solid pint of oysters use a dressing made as follows: Beat well two eggs and add to them half a gill each of cream and vinegar, half teaspoonful mustard, celery seed, salt each, one-tenth teaspoonful cayenne, and a tablespoonful of butter. Put all in a double boiler and cook until it all is as thick as soft custard (about six minutes), stirring constantly. Take from the fire. Heat the oysters in their own liquor to a boiling point then drain and add the dressing, mixing lightly. Set away in cold place until needed. Italian Salad Soak two salt herrings in milk over night and then remove the bones and skin and cut up in small pieces. Cut in small pieces one and one-half pounds each of cold roast veal and cold boiled tongue and add to these and the herrings six boiled potatoes, half a dozen small cucumber pickles and two small boiled beets, all cut up, and two raw apples, three boiled carrots and one large boiled celery root, all minced. Mix all the above in salad bowl and pour over it mayonnaise dressing. Garnish the tops with hard boiled eggs, sliced, and capers, and ripe olives from which the stones have been removed. Garnish the bowl with parsley and in the center put hard boiled eggs stuffed with capers. Solari's Crab Louis Take meat of crab in large pieces and dress with the following: One-third mayonnaise, two-thirds chili sauce, small quantity chopped English chow-chow, a little Worcestershire sauce and minced tarragon, shallots and sweet parsley. Season with salt and pepper and keep on ice. Soles with Wine Take fillets of sole and pound lightly with blade of knife then soak them two hours in beaten eggs seasoned with salt and pepper. When ready to cook roll them in bread crumbs and fry in olive oil. Take a little of that oil and put in another pan with a tablespoonful of butter and season with salt and pepper and again cook fish in this, adding half a glass of dry white wine. Sprinkle with chopped parsley and let cook five minutes. Sprinkle with Parmesan cheese and put slices of lemon around it. Serve on hot plates. Grilled Mushrooms Skin and remove stalks from large fresh mushrooms and lay on a dish with a little fine olive oil, pepper, and salt, over them for one hour. Broil on a gridiron over a clear sharp fire and serve them with the following sauce: Mushroom Sauce Mince the stalks or any spare pieces of mushrooms fine, put in a stewpan with a little broth, some chopped parsley, young onions, butter and the juice of a lemon, or instead of the latter the yolk of an egg beaten up in cream. Beat all together and pour around the mushrooms. Italian Turta