ESCAROLE SALAD.--This is one of the best salads known. Serve it as follows: Take two heads of escarole; reject all green and decayed leaves; place the white bleached leaves in a salad-bowl, after being thoroughly washed and dried in a napkin; take a small piece of crust of bread, and a clove of garlic, dip the garlic in salt and rub it a few times on the bread; add the piece of bread to the salad-bowl. Next add half a teaspoonful of salt, a saltspoonful of pepper, and four tablespoonfuls of the very best olive oil; toss the salad gently; then add a tablespoonful of tarragon vinegar; toss again; remove the piece of crust, which is known as "Chapon," and serve. Escarole is thebroad-leaved variety of the well-known endive.