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.