This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
If fresh crabs are used, prepare as directed. (See Index.) Cut up an amount of celery equal to crab-meat. Marinate with French dressing. Place the mixture in the salad-bowl, pour over the top a mayonnaise dressing and garnish with crab claws and hard-cooked eggs in alternation with bits of green, such as parsley, and the leaves of the celery.
1 pound flaked, cooked fish
2 tablespoons oil
1 tablespoon vinegar
1 cup chopped celery-Lettuce Mayonnaise
The remains of almost any cold fish may be used in salad very satisfactorily, but the salad is more successful when made of fish that will flake nicely, such as salmon, cod, haddock, or halibut. Remove the bones, pick the fish into flakes, turn over it oil mixed with vinegar and set away in a cold place. When about to serve, chop celery and add to the fish. Arrange crisp white leaves of lettuce in cup shapes on a platter, using one or two leaves for each, then lay one spoonful of the mixture in each cup and pour over it one spoonful of mayonnaise.
1 1/2 cups diced lobster meat 1/2 cup diced celery Vinegar
Prepare lobster as directed (see Index). Remove the meat and the coral. Cut the meat into pieces of convenient size for eating. Sprinkle a very little vinegar over the lobster, but keep the celery crisp until it is time to make the salad. Then mix the lobster meat and celery together, stir in enough mayonnaise to moisten and flavor the whole. Arrange the salad on the center of a bed of crisp white lettuce bordered with green lettuce leaves laid under the outer edges. Pour on the remainder of the mayonnaise and sprinkle over it the coral, well pounded, and, if liked, a few capers. Garnish with the claws. Sometimes lettuce leaves are arranged on a platter in cup-like clusters of two or three each, and the salad is divided equally among the clusters. The salad may be served in the cleaned lobster shells.
1 cup cold boiled salmon, fresh or canned Mayonnaise
1 cup shredded cabbage or chopped celery Lettuce leaves
Combine salmon, broken in flakes, and shredded cabbage or celery. Serve with mayonnaise on lettuce leaves.
3/4 cup sardines
3/4 cup hard-cooked egg
Mayonnaise or French dressing
Remove the skin and bones from sardines and mix with chopped hard-cooked eggs. Cut cucumber in thin slices and arrange on lettuce leaves. Add sardine and egg mixture. Serve with mayonnaise or French dressing.
1 pint cooked shrimps or prawns Marinade
Lettuce, shredded celery, or shaved cabbage Maynonaise or other dressing
Marinate the shrimps and serve whole on lettuce, shredded celery, or shaved cabbage, and cover well with a mayonnaise or other dressing. Canned shrimps are excellent for salads.