Boil them until the shells will come off easily and the nails pull out; then cut into small pieces and carefully remove the sand-bag and gall. To three good sized terrapins, take six hard-boiled eggs; remove the yolks and rub into a powder with half a pound sweet butter. When creamy and light, add one teaspoonful flour. Put this with the meat into a saucepan; season with cayenne pepper and salt, and let it boil for one or two minutes. Just before taking from the fire, add wine to taste, and if desired, a little mace. Be careful to remove the skin from the legs.--_Mrs. A. M. D._ TURKEY SALAD. Mince the turkey very fine. Have ready the following mixture, for a large company. Twelve or fourteen eggs boiled hard; mash the yolks smooth with one spoonful water; add to it pepper, salt, and mustard to the taste. Two teaspoonfuls celery-seed, one teacup of fresh melted butter or fine olive oil, and pour in strong vinegar to the taste. Mix the turkey and celery, and pour over the mixture just before eating.--_Mrs. F. C. W._ _Turkey Salad._ Remove the skin and fat from a turkey; mince the meat fine. Mince 2 or 3 slices lean ham. 2 or 3 bunches celery. 3 or 4 apples. 3 or 4 cucumber pickles; mix well together. Prepare a dressing of the yolks of four eggs, rubbed in a little thick cream. 4 tablespoonfuls butter. 2 teaspoonfuls black pepper. 2 teaspoonfuls salt. 2 teaspoonfuls of mustard. Vinegar to the taste. --_Mrs. Dr. S._ _Turkey Salad._ Boil two turkeys till well done, pick out all the bones, skin and fat, and cut up the balance in small pieces. Boil one dozen eggs hard, let them cool, then separate the yolks and whites, mash the yolks fine, chop the whites very fine and set them to one side. Have a large flat dish, in which put four large spoonfuls mixed mustard; pour in a little oil, and with a fork rub it in till smooth, then a little vinegar, in which has been melted two full tablespoonfuls of salt, then oil, and alternately put in oil and vinegar, each time rubbing it in till well mixed. When you have mixed a whole bottle of oil and one pint vinegar till it is as smooth as butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls celery-seed rubbed fine in a mortar, and one large mango cut fine, put in stuffing and all. Have ready as much celery as you have fowl, cut fine, mix meat and celery carefully together, and pour the dressing over all.--_Mrs. E. I._ CHICKEN SALAD. One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry. Take one tablespoonful best mustard, the yolk of one raw egg, which drop into a dish large enough to hold all the dressing; beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar.