Boil some eggs hard, two or three will be enough, take out the yolks, bruise them with the back of a spoon quite smooth, add a teaspoon of made mustard. Mix well, then add two tablespoons of olive oil, a little at a time, till well mixed, then two tablespoons of vinegar, stirring all the while. Lastly, a few drops of tarragon vinegar, a few drops of garlic vinegar, a salt spoon of castor sugar, and salt to taste. Some like a spoonful of anchovy sauce added; this is, of course, a matter of taste. 5. Sauce No. 2. Break in the yolks of three eggs into a basin, stir with a wooden spoon, with two tablespoons of olive oil, but a drop at a time only till the egg gets thick; then mix in two tablespoons of vinegar gradually, a few drops of tarragon, a few drops of garlic, a spoonful of made mustard, and, lastly, two tablespoons of cream, but this must be mixed with great care so that it does not curdle. Salt to taste. 6. Sauce No. 3. One potato passed through a sieve, the hard-boiled yolk of one egg rubbed smooth, two tablespoons of olive oil, two tablespoons of vinegar, a few drops of tarragon vinegar, a few drops of garlic vinegar, and a few drops of Chili vinegar; mix all well and smoothly. Add salt to taste. N.B.--All salads should have a dash of onion and garlic, but very judiciously mixed. The difference in the flavour of the salads is very great. Green salads may be mixed with lobsters, anchovies, sardines, and any kind of cold fish. _PUDDINGS AND SWEETS._ I find the generality of ordinary puddings are dreadfully insipid. It is not at all necessary that this should be the case. And flavouring is cheap enough. Appearance, too, is a great thing. The sense of sight, smell, and taste can easily enough be gratified with very little trouble. And when one takes into consideration that our health depends on the way in which our food is prepared, it becomes an actual matter of duty to take the necessary trouble to prepare it properly, and bringing both intelligence and taste to bear on the subject. 1. Currant and Apple Tart. Make a nice short crust of Coombs' Eureka Flour, thus--half a pound of flour, three ounces of butter, one egg well beaten, a pinch of salt, and one teaspoon of castor sugar. Make it into a nice dough with milk. Put in a pie dish one layer of dry currants well washed and picked, a little grated lemon peel, and a few drops of lemon juice, then a spoonful of treacle and a few very fine bread crumbs, then a layer of sliced fresh apples, and again the currants, and so on till the dish is full. Cover with the paste rolled thin, and ornament prettily on the top with the paste nicely cut out, etc., etc. Bake a nice golden brown, and when a little cool sprinkle castor sugar over the top. Serve with a nice custard or cream. 2. Cabul Cassalettes.