Dress with oil, salt and paprica, and serve on lettuce leaves.
=Ham Salad.= Soak half a tablespoonful of granulated gelatine in one tablespoonful and a half of cold water, and dissolve in three-fourths a cup of hot chicken liquor.

Strain over one cup of chopped ham and stir until the mixture begins to thicken, then fold in one cup of _thick_ cream beaten stiff; add, also, a few grains of paprica and salt, if needed.

Mould in a ring mould, and, when set and cold, turn from the mould; fill in the centre with lettuce arranged like a cup, and fill the cup with mayonnaise.

Or, serve with French dressing.
=Bacon Salad.= Cut six or eight slices of tender bacon into small squares and fry until they are delicately browned; then drain on soft paper.

Heat six tablespoonfuls of the fat and two tablespoonfuls of vinegar or lemon juice; beat together the yolks of three eggs and one-fourth a teaspoonful, each, of paprica and mustard, and cook with the fat and vinegar over hot water until the mixture thickens slightly.