ITALIAN SALAD.—­This is a very delicious salad, met with in Italy.  It consists of a great variety of boiled vegetables, which are placed in a mould and served in aspic jelly.  This latter, however, is not allowed in vegetarian cookery.  A very good imitation, however, can be made as follows:—­First take as many cold vegetables as you can, consisting of new potatoes, sliced, and cut up with a cutter into pretty-looking shapes.  You can also take green peas, asparagus tops, cold boiled cauliflower, French beans, beet-root, &c.  These vegetables should be dressed with a little oil, tarragon vinegar, pepper and salt, and can be placed in a mould or plain round basin.  This basin can now be filled up with a little water thickened with corn-flour, hot.  When it is cold, it can be turned out and sent to table in the shape of a mould.

MELON SALAD.—­Melon is sometimes served abroad as a salad, and a slice of melon is often sent to table at the commencement of dinner, to be eaten with a little salt, cayenne pepper, and sometimes oil and vinegar.

SALADS, SWEET.—­Apples, oranges, currants, pine-apple, and bananas are sometimes served as salads with syrup and sugar.  They make a very nice mixture, or can be served separately.  When preserved pine-apples in tins are used for the purpose, the syrup in the tin should be used for dressing the salad.  Whole ripe strawberries are a great improvement, as also a wineglassful of brandy and a lump of ice.

SANDWICHES.—­There is an art in cutting sandwiches—­a fact which persons in the habit of frequenting railway restaurants will hardly realise.  A tinned loaf is best for the purpose if we wish to avoid waste.  The great thing is to have the two slices of bread to fit together neatly, and there is no occasion to cut off the crusts when made from a well-rasped tin loaf.  First cut off the crust from the top of the loaf, which, of course, must be used for some other purpose.  The best use for this top slice is to toast it lightly on the crumby side, and cut it up into little pieces to be served with soup.  Next take the loaf, cut off one thin slice, evenly, and let it fall on its back on the board you are using.  Now butter very slightly the upper surface.  Next butter the top of the loaf, cut another thin slice, and, of course, these two pieces of bread will be perfectly level, and, if the two buttered sides be placed together, will fit round the edge exactly.

TOMATO SANDWICHES.—­Cut some very ripe red tomatoes into thin slices, and cut them parallel with the core, as otherwise you will get them in rings from which the core will drop out.  Sprinkle some thin slices of bread-and-butter with mustard and cress, dip the slices of tomato into a dressing made with a little oil, pepper, and salt, well mixed up.  Put these between the bread-and-butter, and cut them into squares or triangles with a very sharp knife.  These sandwiches are very cool and refreshing, and make a most agreeable supper after a hot and crowded ball-room.  If you wish to have them look pretty, pile them up in the centre of a silver dish, and place a few ripe red tomatoes round the base on some bright green parsley.  Place the dish in an ice-chest for an hour before it is eaten.