1 lettuce, ¼ beetroot, 1 bunch cress, ½ bunch radishes, 1 egg, pepper and salt to taste, ¼ teaspoonful made mustard, 2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar. Wash the lettuce thoroughly, pull it to pieces with the fingers, dry it in a coarse cloth. Wash the radishes, halve them; wash and pick the cress. Boil the egg hard, cut the white into pieces, and mix it with the salading. Pass the yolk through a sieve, and mix carefully with it the pepper, salt, mustard, oil and vinegar. This dressing should be poured over the salad and very thoroughly mixed with it. Ornament with small pieces of beetroot. If preferred, use 3 tablespoonfuls of oil to 2 of vinegar. Pickled Onions. Time—1 hour. 1 quart onions, 1 pint vinegar, ⅛ oz. peppercorns, salt and water, ½ oz. ginger. Peel the onions, and when some water with plenty of salt in it is boiling pour it over them, and let them remain in it 24 hours. Keep them close covered till all the steam has evaporated. After 24 hours wipe them dry. Boil the vinegar, pepper, and ginger together, and pour this over the onions. Cover tightly, and keep them several weeks before using. Potato Salad. Time—¾ hour. 8 large waxy potatoes, 1 small onion or shalot, 2 tablespoonfuls chopped parsley, 1 yolk of egg, 1 gill of salad oil, 2 tablespoonfuls vinegar, pepper and salt to taste, 1 lettuce. Boil the potatoes off cold, slice them into a salad bowl, and sprinkle the chopped onion, parsley, and seasoning over them. Beat up the yolk, and stir the oil and vinegar gradually into it. Pour this dressing over the potatoes; mix with a fork, and garnish with lettuce. Red Cabbage, Pickled. 1 red cabbage, 1 quart vinegar, whole peppers, whole ginger (bruised), whole allspice, cloves, 6 slices beetroot, salt. Shred the cabbage very fine, spread it over some flat surface, sprinkle with salt, and leave 24 hours, then rub the cabbage in a clean cloth. Add the spice, tied up in a muslin bag, to the vinegar, and let it come to the boil. Meanwhile, place the cabbage in a jar which has a cover, with the slices of beetroot on top. When the vinegar boils, pour it over the cabbage, and cover close when it has become quite cold. This pickle will be ready for use in a few days. Russian Salad. Time—1½ hour. Take equal quantities of carrots, turnips, French beans, haricot beans, cauliflower, green peas, potatoes, beetroot, and celery, or any other vegetables that may be in season. Boil till tender: the carrots and turnips together, the French beans and green peas together, the haricot beans (which must have been soaked over-night), cauliflower and potatoes all separately. When cold, cut all the vegetables into neat pieces. Mix all well together, with some Mayonnaise sauce (see page 40), turn into a basin or mould. When required, turn the salad on to a dish, and pour Mayonnaise sauce over it.