This section is from the book "Cooking For Profit", by Jessup Whitehead. Also available from Amazon: Cooking for Profit.
1 can lobster.
Same measure minced celery.
1 cup salad cream.
Shred lettuce endive or cress.
Mince the celery very fine, but cut the lobster into pieces size of beans. Put the lobster in a bright pan, the celery on top and the salad cream poured over and mix up lightly without mashing the lobster to a paste Garnish the dishes first with shred lettuce and dish the lobster salad in the middle.
Cost of material - 30 cents per quart or 3 to 4 cents per individual dish.
Pick out the hearts of lettuce and pu two or three of the smallest leaves in each dish. Chop the rest only a few minutes before it is wanted and mix with lobster and salad cream the same as directed for the preceding kind.
Use tender white cabbage finely minced and flavor it with celery seed, celery vinegar, or celery salt, or mix in a few green celery leaves. It is good also unfavored and seasoned with oil and vinegar.
 
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