Salmon And Green Pea Salad

2 cupfuls fresh or canned salmon 1 cupful cooked green peas

1/2 cupful shredded cabbage or celery Boiled salad dressing Lettuce or cress

Flake the fish with a fork. Add the peas and cabbage well-crisped and ample dressing to moisten. Let stand fifteen minutes to season in a cold place, arrange on a bed of the green, pour salad dressing over the top and sprinkle with a few extra peas as a garnish.

Salmon Salad, Tolland

2 cupfuls flaked salmon 1/2 cupful chopped stuffed olives 1 cupful minced celery or cabbage

French dressing

Sour milk salad dressing

Lettuce or cress.

Crisp the celery or cabbage in cold water. If canned salmon is used, rinse it with boiling water. Mix together the fish, olives and celery, and marinate with French dressing one-half hour. Then mix with it dressing to moisten and arrange on lettuce with a garnish of extra dressing.

Sardine Salad (Individual)

Arrange nests of shredded lettuce or sprigs of cress on individual plates. Lay in them three sardines for each person. Pour over Italian dressing, and garnish further with a sprig of parsley.

To make the salad "go farther" place a spoonful of cold slaw, made either with French dressing or boiled dressing, in each nest before laying on the sardines, and then finish as directed.