Spanish Salad

In the centre of a flat serving-dish arrange a mound of endive. Peel tomatoes, divide into sections or cut in slices, and arrange these around the endive. Shell cold, hard-boiled eggs; cut in halves, crosswise, and in points; remove the yolks and pound to a paste with an equal amount of the flesh of lobster, shrimp, anchovies or salmon. With this paste, seasoned to taste with oil, lemon juice, salt and pepper, fill the cups fashioned from the whites of the eggs, and arrange them around the tomatoes. Strew chopped shallot and sweet pepper over the endive. Mix equal portions of oil and vinegar, add salt and pepper to taste, and pour over the salad. Serve at once.

Salmon Salad

(For evening company, or fish course at a dinner party).

Ingredients

Hard-boi|led eggs.

1 teaspoonful of gelatine, softened in one table-spoonful of cold water.

I pint of string beans or asparagus tips.

1 pint of cooked peas.

French dressing.

2 slices of salmon, 2 inches thick. Jelly mayonnaise, or fancy butter.

Capers.

Method

Cut the eggs into halves lengthwise; cut a thin slice from the round ends, that the pieces may be set upright; dip lightly in the gelatine dissolved over hot water, and arrange miroton fashion around an oval serving-dish. Set aside, that the eggs may become fixed in position. Marinate the vegetables, separately, with French dressing; cook the salmon by the directions previously given; remove the skin and cover the sides with jelly mayonnaise or fancy butter. When cold decorate with whites of eggs and capers. Use the trimmings from the eggs, and fix them in place by dipping in jelly mayonnaise. Set aside for the decorations to become fixed. Drain the vegetables and arrange inside the border, higher in the centre. Lay the decorated slices of fish upon opposite sides of the mound, and serve either with or without mayonnaise.

Halibut Salad

(For evening company, or fish course at a dinner party).

Ingredients

A slice of chicken halibut,

3 inches thick. 3 cups of cooked peas. French dressing. Hard-boiled eggs.

3 slices of pickled beet. 1 teaspoonful of gelatine. Jelly mayonnaise, or green butter. Heart leaves of lettuce.

2 olives.

Method

Prepare the eggs and fasten to the plate as in salmon salad. Dip diamond-shaped pieces of pickled beet in the dissolved gelatine and place upon the front and top of each half of egg. Spread the edge of the fish, after removing the skin, with jelly mayonnaise, or green butter, and, when set, decorate with figures cut from the cooked white of an egg. With forcing-bag and tube shape a pattern around the upper edge of the fish. Place the fish in the centre of the crown or miroton of eggs, with the peas seasoned with French dressing around it; cover the place from which the bone was taken with the centre of a bead of lettuce, cut in halves, and two fine olives. Serve with a bowl of mayonnaise.