Oyster Salad

Steam or parboil one pint of oysters. Drain, cool, and marinate them with a French dressing. Serve with cresses, celery, or lettuce, and a May onnaise dressing.

Fish Salad

One quart of any kind of cold cooked fish, flaked and freed from bones and skin, and placed on a bed of lettuce. Pound the yolks of three hard-boiled eggs, and three sardines (bones and skin removed) to a smooth paste. Mix this paste with the Boiled or the Mayonnaise dressing, and pour it over the fish. Garnish with slices of lemon.

Chicken Salad

One pint each of cold boiled or roasted chicken and celery, or half as much celery as chicken. Cut the chicken into quarter-inch dice. Scrape, wash, and cut the celery in dice. Mix and marinate with a French dressing, and keep on the ice until ready to serve. Make a Mayonnaise dressing, and mix part of it with the chicken; arrange the salad in a dish, pour the remainder of the dressing over it, and garnish with celery leaves and capers, or lettuce, and yolk of hard-boiled egg rubbed through a fine strainer.

Fig. 40. Chicken Salad.

Fig. 40. Chicken Salad.

Lobster Salad

Cut one pint of lobster meat in dice, season with a French dressing, and keep it on ice until ready to serve, then mix with half of the Mayonnaise dressing. Make nests or cups of the crisp lettuce leaves.

Fig. 41. Lobster Salad.

Fig. 41. Lobster Salad.

Put a large spoonful of the lobster in each leaf, with a tablespoonful of the Mayonnaise on the top. Garnish with capers and pounded coral, sprinkled over the dressing, and with lobster claws and parsley round the edge.

Salmon Salad

Prepare in the same way with cooked or canned salmon, freed from bones, skin, and oil.

Salad Sandwiches

Mix a small quantity of Mayon-naise dressing with finely chopped lobster or chicken. Cover a small slice of bread with lettuce, then the salad, lettuce, and bread again. Wrap them in tin foil or oiled paper, and serve at picnics or when travelling.

Strawberry Salad

Choose the heart leaves of nice head lettuce, and make cups of two leaves, stems crossed. Heap a few strawberries in the centre, dust lightly with powdered sugar, and put a teaspoonful of Mayonnaise dressing on each portion.

Sliced bananas may be served in the same way.

Spring Salad

In a salad bowl put first a layer of fresh crisp watercress, then a layer of thinly sliced cucumbers which have been soaked in cold water fifteen minutes, then a teaspoonful of minced chives, then another layer of cucumbers, and around the edge a light border of the cresses. When ready to serve, pour a French dressing over it and toss it over until well mingled. This is appropriate to serve with a course of broiled fish.

Lincoln Salad

1 quart oysters. 3 cucumbers. 1 tsp. salt.

1 saltsp. black pepper. 1 bunch watercresses. cream dressing to moisten.

Pick over the oysters and parboil until the edges curl, drain very dry, cool and cut into small uniform pieces. Pare the cucumbers and leave in cold water until needed. Then cut into quarters lengthwise (sixths, if very large), trim off the edge containing the seeds, then dry on a towel and cut into thin slices. Season them highly with 3alt and black pepper, and add them to the oysters. Moisten with cream dressing, turn into a salad bowl lined with cresses, put some of the best sprigs on the edge, and cover with the remainder of the dressing.