It is best not to prepare the dressing till just before the salad is to be eaten, that it may be as fresh as possible. Have ready the yolks of eight hard-boiled eggs. Put them into a flat dish, and mash them to a paste with the back of a wooden spoon. Add to the egg a small tea-spoonful of fine salt, the same quantity of cayenne pepper, half a jill of made mustard, a jill or a wine-glass and a half of vinegar, and rather more than two wine-glasses of sweet oil. Mix all these ingredients thoroughly; stirring them a long time till they are quite smooth. The dressing should not be put on till a few minutes before the salad is sent in; as by lying in it the chicken and celery will become tough and hard. After you pour it on, mix the whole well together with a silver fork. Chicken salad should be accompanied with plates of bread and butter, and a plate of crackers. It is a supper dish, and is brought in with terrapin, oysters, &c. Cold turkey is excellent prepared as above. An inferior salad may be made with cold fillet of veal, instead of chickens. Cold boiled lobster is very fine cut up and drest in this manner, only substituting for celery, lettuce cut up and mixed with the lobster. TO ROAST A PAIR OF DUCKS. After the ducks are drawn, wipe out the inside with a clean cloth, and prepare your stuffing. Mince very fine some green sage leaves, and twice their quantity of onion, (which should first be parboiled,) and add a little butter, and a seasoning of pepper and salt. Mix the whole very well, and fill the crops and bodies of the ducks with it, leaving a little space for the stuffing to swell. Reserve the livers, gizzards, and hearts to put in the gravy. Tie the bodies of the ducks firmly round with strings, (which should be wetted or buttered to keep them from burning,) and put them on the spit before a clear brisk fire. Baste them first with a little salt and water, and then with their own gravy, dredging them lightly with flour at the last. They will be done in about an hour. After boiling the livers, gizzards and hearts, chop them, and put them into the gravy; having first skimmed it, and thickened it with a little browned flour. Send to table with the ducks a small tureen of onion-sauce with chopped sage leaves in it. Accompany them also with stewed cranberries and green peas. Canvas-back ducks are roasted in the same manner, omitting the stuffing. They will generally be done enough in three quarters of an hour. Send currant jelly to table with them, and have heaters to place under the plates. Add to the gravy a little cayenne, and a large wine-glass of claret or port. Other wild ducks and teal may be roasted in about half an hour. Before cooking soak them all night in salt and water, to draw out whatever fishy or sedgy taste they may happen to have, and which may otherwise render them uneatable. Then early in the morning put them in fresh water (without salt,) changing it several times before you spit them.