The other salad to which we refer is the old-fashioned dish, potato salad, and is the best made from new potatoes, or rather from potatoes not too old and floury. Considering the number of houses where potatoes are left from the early dinner, and where there is afterwards a supper, it seems strange that potato salad does not form a more frequent dish than it does. The way in which it is compounded is extremely simple. The "suspicion of onion"—which can be brought about as before, by simply rubbing the bowl, or if a rather strong flavour of onion is not objected to, by chopping up a small piece of onion finely and adding to the salad—is one requisite ; then slice the potatoes, place them in the bowl, add a little chopped parsley, and if liked, as before, tarragon, and dress the salad exactly as the lettuce was directed to be dressed, adding a little more or less vinegar, according to taste.

We must not, in enumerating the various rarer kinds of salad, omit to mention the ordinary English salad and its dressing. The ordinary English salad is a mixture of lettuce, mustard and cress, beetroot, radishes; to which are sometimes added endive and celery. If in season, a little celery is certainly an improvement to a mixed salad of this kind; and some even recommend a few slices of boiled potatoes. The usual dressing to a salad of this description is made by mixing three or four table-spoonfuls of cream with half a table-spoonful or more of brown sugar, two table-spoonfuls of vinegar, about a tea-spoonful of made mustard, pepper and salt, and some add a little oil, though when cream is used there is no occasion for oil, and those who prefer this kind of salad generally object to it.

In dressing mixed salads the variety of recipes is almost innumerable. Yolks of hard-boiled eggs are mixed up with a little milk, and when cream is liked and yet cannot be obtained, this is a very good substitute. Of course, in winter the choice of salad is limited, though of late years it is possible to obtain French lettuces nearly all the year round. Still, a very nice salad can be made from mixed endive, beetroot, and celery, which can be dressed in any of the ways I have mentioned.

An exceedingly nice salad can be formed from mixed boiled vegetables, the most important ones being cauliflower, French beans, peas, summer cabbage, and new potatoes ; a little chopped parsley and young onions should be added, and the salad dressed exactly similar to the potato salad.

A variety of herbs are used abroad for salads, which are not often used in this country, the chief being dandelion-leaves. These herbs, however, are difficult to obtain except in the neighbourhood of Soho, where a knowledge of French is requisite in addition, in order for you to obtain exactly what you want; and as there are herbs closely resembling those used, some of which are absolutely poisonous, caution should be used by amateur herbalists. The fact, however, remains that French peasants would gather a delicious salad from our ditches, whereas the only creature in the country sufficiently educated to appreciate these delicacies at present is the British pig.

By far the best form of sauce for salads is mayonnaise sauce, especially when the salads consist of some green vegetable, such as lettuce, mixed with meat or fish. For instance, we can have chicken salad, lobster salad, or salmon salad, etc. Now with salad of this description no sauce can approach, either in appearance or flavour, the mayonnaise sauce. As I have already given full instructions as to the best method of preparing this sauce, in the article entitled " How to Make Dishes Look Nice," I will briefly remind you that the one great secret in getting the sauce thick is to drop the oil on the yolk of egg very slowly, drop by drop at starting, and also not to put the vinegar in the basin with the yolk at the commencement, as is often erroneously taught. By dropping the oil one drop at a time, and by patiently beating up the yolk of egg, the sauce will gradually assume the form of custard, and by adding more oil, and continuing the beating, can be made as firm as butter. A little salt and white pepper and French white-wine vinegar can then be carefully added ; but it will be often found best to defer adding the pepper, salt, and vinegar till the salad is all mixed up together. As mayonnaise is, when properly made a firm sauce, it is particularly useful in masking over salads, thereby rendering them very ornamental dishes. For instance, suppose you have a few slices ot smoked salmon—and smoked salmon, lettuce (especially small French ones), and mayonnaise sauce make one of the nicest salads that can be got—the following is the best method of preparing a really ornamental dish :—Pile the lettuce up in the centre of the dish as high as possible, and so arrange it that the outer leaves are smooth and uniform; cover these leaves entirely with the sauce, using if possible a silver knife or ivory paper-knife for the purpose; place the slices of salmon neatly round the base of the salad, which ought in appearance to resemble a mould of solid custard. Ornament the sauce by dropping on little pieces of finely-chopped parsley, and sticking in a few dried capers, and stick a little sprig of bright-green parsley on the top ; a few olives and anchovies are a great improvement. A dish of this description makes a very pretty addition either to the supper-table or at lunch. I need scarcely add that hard-boiled eggs cut up form a capital garnish to almost every kind ot salad. The eggs, to taste nice, should be new-laid. They should be placed in a saucepan in cold water, and allowed to remain in a quarter of an hour or twenty minutes after the water boils ; they should then be taken out and placed in cold water, and had better not be peeled and cut up till within, say, half an hour of the salad being eaten, as hard-boiled egg is apt to change its colour if exposed to the air too long. When a silver dish is used, the egg will discolour it very much, so bear in mind to clean it as soon as possible. Mayonnaise sauce will keep two or even more days, if kept in a very cool place.