Crab Salad

1 cup crab-meat, fresh or canned French dressing Mayonnaise

Garnish of crab claws, hard-cooked eggs, parsley, celery tops, etc.

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.

Canned crabs make very good salad. If there is any oil in the can, drain it off; sprinkle the crabs well with salt and vinegar, and drain again before adding the dressing.

Fish Salad

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.

Lobster Salad

1 1/2 cups diced lobster meat 1/2 cup diced celery Vinegar

Mayonnaise Lettuce

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.

Salmon Salad

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.

Sardine Salad

3/4 cup sardines

3/4 cup hard-cooked egg

1 cucumber

Lettuce leaves

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.

Shrimp Salad

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.