This is a point of proficiency which, with care, it is easy to attain. The main point is, to incorporate the several articles required for the sauce, and to serve up at table as fresh as possible. The herbs should be “morning gathered,” and they will be much refreshed by lying an hour or two in spring water. Careful picking, and washing, and drying in a cloth, in the kitchen, are also very important, and the due proportion of each herb requires attention. The sauce may be thus prepared:—Boil two eggs for ten or twelve minutes, and then put them in cold water for a few minutes, so that the yolks may become cold and hard. Rub them through a coarse sieve with a wooden spoon, and mix them with a table-spoonful of water or cream, and then add two table-spoonfuls of fine flask oil, or melted butter; mix, and add by degrees, a tea-spoonful of salt, and the same quantity of mustard; mix till smooth, when incorporate with the other ingredients about three table-spoonfuls of vinegar; then pour this sauce down the side of the salad-bowl, but do not stir up the salad till wanted to be eaten. Garnish the top of the salad with the white of the eggs cut in slices; or these may be arranged in such manner as to be ornamental on the table. Some may fancy they are able to prepare a salad without previous instruction, but like everything else, a little knowledge in this case may not be thrown away. FOOD AND COOKERY FOR THE MONTHS. FOOD FOR JANUARY. Those Fish, Poultry, etc., distinguished by Italics, are to be had in greater perfection. MEAT.—Beef, house-lamb, mutton, pork, veal, and doe-venison. FISH.—Barbel, brill, carp, cod, crabs, cray-feet, dabs, _dace_, eels, flounders, _haddocks_, herrings, lampreys, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon-trout, shrimps, skate, smelt, soles, sprats, sturgeon, _tench_, thornback, turbot, _whiting_. POULTRY AND GAME.—Capons, chickens, ducks, wild ducks, fowls, geese, grouse, _hares_, larks, moor-game, partridges, pheasants, pigeons (tame), pullets, _rabbits_, snipes, turkeys (hen), widgeons, woodcocks. VEGETABLES.—Beet, brocoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), kale (Scotch), leeks, lettuces, mint, mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, salsify, savoy, scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme, turnips. FORCED VEGETABLES.—Asparagus, cucumbers, Jerusalem artichokes, and mushrooms. FRUIT.—Almonds, Apples—French pippin, golden pippin, golden russet, Kentish pippin, nonpareil, winter pearmain. Pears—Bergamot, d’Hollande, Bon Chrétien, Charmontelle, Colmar, winter beurré. Grapes—English and Foreign. Chestnuts, medlars, nuts, oranges, walnuts. COOKERY FOR JANUARY. SOUPS.