This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 pint bluefish, flaked
2 tablespoonfuls lemon juice
Separate the remnants of a baked or broiled bluefish into flakes, being careful to discard all skin and bones. Season well with salt and pepper, adding lemon juice to taste, and moisten thoroughly with boiled dressing.
1 pound salt codfish
1/4 teaspoonful Worcestershire sauce 3 tablespoonfuls olive oil 1 tablespoonful vinegar Few grains pepper Lettuce
Freshen the codfish over night, flake it into bits and cook gently for thirty minutes. Cool, add the olives, celery, parsley, seasonings, oil and vinegar and let stand an hour to marinate. Then toss together with boiled dressing. Arrange on lettuce, and garnish with sliced olives.
3 cupfuls boiled, flaked halibut
1 cupful finely-shaved cabbage
Dress the cabbage with French dressing, add it to the fish with enough sour milk dressing to moisten, and toss lightly. Arrange in a wreath of cress sprays, studded with radish roses, pour a little extra dressing over the fish, and sprinkle with the pepper.
1 cupful herring cut in dice 3 cupfuls diced potato 1 teaspoonful onion juice 2 tablespoonfuls minced green peppers
4 tablespoonfuls olive oil 3 tablespoonfuls vinegar Few grains paprika Few grains salt Dressed shredded cabbage
Make a French dressing of the oil, vinegar, paprika and salt, and marinate the herring and potato separately in it for an hour. Then combine, pile upon a platter, and serve surrounded with shredded cabbage combined with French dressing. Sprinkle with the peppers, and garnish with whole herring.
1 quart oysters
2 hard-cooked eggs
1/2 cupful minced celery 1 tablespoonful chopped olives or pickles
2 tablespoonfuls green peppers or pimentoes French dressing to marinate Mayonnaise Lettuce
Wash the oysters and steam them till the edges curl. Cut into small pieces, rejecting muscles, add the chopped egg whites and other ingredients, and marinate one-half hour in French dressing. Moisten with mayonnaise, arrange on lettuce leaves, and garnish with the riced yolk of egg and mayonnaise.
2 cupfuls shad roe, cooked and diced 1 cupful cucumber cubes French dressing
1/2 cupful cut stuffed olives
Cut shad roe, after cooking, into dice. Let the cucumbers crisp in cold water, then drain, mix with the shad roe, and marinate thirty minutes in French dressing. Moisten with mayonnaise, dispose on lettuce leaves, and garnish with mayonnaise and the olives sliced.