Directions for Cookery, in its Various Branches

the dressing, and mix it well. If you have the dressing for salad made before a dinner, put it into the bottom of the salad dish; then (having cut it up) lay the salad upon it, and let it rest till it is to be eaten, as stirring it will injure it. You may decorate the top of the salad with slices of red beet, and with the hard white of the eggs cut into rings. CELERY. Scrape and wash it well, and let it lie in cold water till shortly before it goes to table; then dry it in a cloth, trim it, and split down the stalks almost to the bottom, leaving on a few green leaves. Send it to table in a celery glass, and eat it with salt only; or chop it fine, and make a salad dressing for it. RADISHES. To prepare radishes for eating, wash them and lay them in clean cold water as soon as they are brought in. Shortly before they go to table, scrape off the thin outside skin, trim the sharp end, cut off the leaves at the top, leaving the stalks about an inch long, and put them on a small dish. Eat them with salt. Radishes should not be eaten the day after they are pulled, as they are extremely unwholesome if not quite fresh. The thick white radishes, after being scraped and trimmed, should be split or cleft in four, half way down from the top. TO ROAST CHESTNUTS. The large Spanish chestnuts are the best for roasting. Cut a slit in the shell of every one to prevent their bursting when hot. Put them into a pan, and set them over a charcoal furnace till they are thoroughly roasted; stirring them up frequently and taking care hot to let them burn. When they are done, peel off the shells, and send the chestnuts to table wrapped up in a napkin to keep them warm. Chestnuts should always be roasted or boiled before they are eaten. GROUND-NUTS. These nuts are never eaten raw. Put them, with their