When the dressing is cold cut a head of lettuce into narrow ribbons, toss the lettuce and bits of bacon together, and mix with the dressing.

Serve at once.
=Italian Salad.= (MISS COHEN.) INGREDIENTS.
2 herrings, soaked in milk over night.
3 boiled potatoes, cut in very small dice.
2 tablespoonfuls of cucumber pickles, chopped fine.
1 tablespoonful of capers, chopped fine.
2 small boiled beets, cut fine.
1/2 a pound (1 cup) of cold roast chicken, cut fine.
1/2 a pound (1 cup) of boiled tongue, cut fine.
2 apples, pared and finely chopped.
2 carrots, cooked and finely chopped.
1 celery root, cooked and chopped.
1/2 a cup of pecan nuts, broken fine.
A little onion juice.
_Method._--Mix the ingredients together thoroughly; add mayonnaise to moisten well.

Serve on a flat dish.

Mask the top with mayonnaise, then divide into squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg.

Garnish the edge with parsley, and set in the centre half a hard-boiled egg cut lengthwise in points and filled with capers.
[Illustration: Spinach and Egg Salad.
(See page 86)] [Illustration: Marguerite Salad.
(See page 86)] =Pate de Foie Gras, Moulded in Aspic.= Cover the bottoms of small-sized timbale moulds with a little aspic jelly; decorate the jelly with bits of royal custard and capers; cover with more aspic; then add, alternately, layers of _pate de foie gras_ and aspic, until the mould is filled.