We will next consider the salmon mayonnaise. As this is all cold, we should naturally see to the hot things first, and we will, therefore, suppose that the ox-tail soup, the curried rabbit, the asparagus, and the plum pudding are all getting hot in the saucepan. First open the tin of salmon. Turn the contents entirely out. If there is any liquid, throw it away, and, as far as possible, absorb all the moisture of the salmon in a dry cloth before placing it in a dish. Make the surface, as far as possible, oval, and raised in the middle, and then pour the sauce with a spoon gently over the top, so that it looks like a custard pudding. If the season of the year is suitable, and we have some lettuces in our garden, of course we should cut one or two lettuces, and surround the salmon with the best part of the lettuce. Next to ornament the salad. Take a bottle of capers, and with a spoon take out about a couple of dozen, throw these into a cloth and dry them, and place them at intervals on the sauce. Then take three or four anchovies out of the bottle, cut them into strips, remove the bone, and place these little strips of anchovy round the base of the light pyramid of sauce like trellis work. A dozen olives may be placed also round the base of the salad, the stone being removed with a knife. This is done by taking not too sharp a knife and cutting the olive sideways, keeping the blade of the knife always in contact with the stone of the olive. When the stone is removed the olive assumes its original shape, of course with a hole in the middle where the stone has been. Now take a little piece of parsley and chop up enough, say, to cover a shilling or a little more. Place this on the tip of a knife and shake it gently over the mayonnaise sauce, so that the little green specks of parsley fall naturally. Now take a bottle of cochineal, supposing you have one—cochineal can be bought at sixpence a bottle, and keeps good for months, or even years—and drop a few drops in a plate or saucer; take a little piece of dry bread and make about a saltspoonful of fine breadcrumbs. Throw these dry breadcrumbs into the saucer with the cochineal, and shake them. This will cause the breadcrumbs to turn red. These can be shaken over the mayonnaise like the chopped parsley, and we shall have a very bright-looking dish. The green lettuce round the edge, the raised surface of the salmon covered with the yellow mayonnaise sauce in the middle, which is decorated round the base with the anchovies and olives, and on the top the capers and the little green and red specks, which contrast nicely with the yellow. If you have no lettuce or salad of any kind to put round the base, you can ornament the edge with hard-boiled eggs cut in quarters, and a sprig of parsley between each piece.