Salmon Salad+

1 1/2 lb. cold boiled or baked salmon.

2 heads white lettuce (or celery).

3 hard-boiled eggs.

2 tablespoonfuls salad oil.

1 teaspoonful salt, and same of cayenne.

1 " white sugar.

1 " Worcestershire or anchovy sauce.

1 " made mustard.

1 teacupful vinegar.

Mince three-quarters of the salmon, laying aside four or five pieces half an inch wide and four or five long; cut smoothly and of uniform size. Prepare the dressing in the usual way, and pour over the minced fish Shred the lettuce, handling as little as possible, and heap in a separate bowl, with pounded ice. This must accompany the salmon, that the guests may help themselves to their liking. Or you may mix the lettuce with the fish, if it is to be eaten immediately. Celery, of course, is always stirred into the salad, when it is used. The reserved pieces of salmon should be laid in the dressing for five minutes before the latter is added to the minced fish, then dipped in vinegar. When you have transferred your salad (or mayonnaise) to the dish in which it is to be served, round it into a mound, and lay the strips upon it in such a manner as to divide it into triangular sections, the bars all meeting at the top and diverging at the base. Between these have subdivisions of chain-work made of the whites of the boiled eggs, each circle overlapping that next to it.

You can dress halibut in the same way.

Potato Salad. + (Very good.)

2 cups of mashed potato, rubbed through a cullender, 3/4 of a cup of chopped cabbage - white and firm. 2 tablespoonfuls cucumber pickle, also chopped. Yolks of 2 hard-boiled eggs, pounded fine. Mix all well together.

Dressing. 1 raw egg, well beaten. 1 saltspoonful of celery-seed. 1 teaspoonful white sugar. 1 tablespoonful of melted butter. 1 teaspoonful of flour. 1/2 cupful of vinegar. Salt, mustard, and pepper to taste.

Boil the vinegar and pour it upon the beaten egg, sugar, butter, and seasoning. Wet the flour with cold vinegar, and beat into this. Cook the mixture, stirring until it thickens, when pour, scalding hot, upon the salad. Toss with a silver fork, and let it get very cold before eating.

Cheese Salad, Or Mock Crab

1/2 lb. pickled shrimps.

1/4 lb. good old cheese.

1 tablespoonful salad oil.

1/2 teaspoonful cayenne pepper.

1 " salt.

1 " white sugar.

1 teaspoonful made mustard.

4 tablespoonfuls celery or onion vinegar.

Mince the shrimps and grate the cheese. Work into the latter, a little at a time, the various condiments enumerated above, the vinegar last. Let all stand together ten minutes before adding the shrimps. When this is done, stir well for a minute and a half and serve in a glass dish, garnished with lemon, or (if you can get one) in a clean crab-shell.

Or, + 1/2 lb. old cheese, grated. 1 hard-boiled egg. 1/2 teaspoonful cayenne. 1 " salt.

1 " white sugar:

1 " made mustard.

1 tablespoonful onion vinegar. 1 " salad oil.

Rub the yolk of the egg to a paste with the oil, adding in order the salt, pepper, sugar, and mustard, lastly the cheese. Work all well together before putting in the vinegar. Serve in a crab-shell.

These mixtures bear a marvellous resemblance in taste to devilled crab, and make a good impromptu relish at tea or luncheon. Eat with crackers and butter. This is still better if you add a cupful of cold minced chicken.

Use none but the best and freshest olive salad oil (not sweet oil, falsely so called) in compounding your salad-dressing. If you cannot obtain this, melted butter is the best substitute I know of.