Lobster Salad

1 boiled lobster Mayonnaise dressing

1 head lettuce Lobster coral

Cut boiled lobster into one-inch pieces and keep on ice until ready to serve. Arrange fresh lettuce in a bowl; pour the lobster well mixed with Mayonnaise in the center; smooth the top; cover well with dressing and sprinkle with powdered lobster coral.

Lettuce Salad

Throw away the outer leaves of the head of lettuce; wash the rest carefully in running water and dry them in a clean towel. Break or tear the leaves into convenient pieces and serve with Mayonnaise, cream or French dressing.

Left Overs


Fish Cutlets Blanquette of Chicken with Peas Cusk a la Creme

Raisin Puffs Chocolate Eclairs Blanc Marge

Raisin Puffs Chocolate Eclairs Blanc Marge

Combination Salad

Scald tomatoes; remove the skin and place them on ice. Wash and drain lettuce; arrange in a salad bowl; slice the tomatoes over it and serve with Mayonnaise or French dressing.

Novel Tomato Salad

1 cup cherry tomatoes

1 cup small yellow tomatoes

1 clove garlic

1 tablespoon chopped parsley

French dressing


Scald the tomatoes; peel carefully and set on the ice to cool. At serving time rub the salad bowl with garlic and line with heart leaves of lettuce. Place the yellow tomatoes in the center and the red ones around them. Cover with French dressing and sprinkle with the parsley.

Tomato Jelly

box gelatine cup cold water Juice from 1 pint tomatoes teaspoon onion juice 1 teaspoon sugar

1 bay leaf

teaspoon chopped parsley

Salt and pepper


Mayonnaise dressing

Soak the gelatine in the water for one hour. Bring to a boil the liquor drained from a pint can of tomatoes and add to it the seasoning and herbs. Let this simmer for twenty minutes; add the gelatine; stir until dissolved and strain through a cloth into molds - preferably individual ones. Serve on lettuce leaves with Mayonnaise dressing or use as a garnish for other salads.

Deviled Eggs

6 eggs 1 tablespoon olive oil or butter

teaspoon mustard Salt and red pepper

A little vinegar if desired

Boil the eggs for fifteen minutes; then throw them into cold water to prevent the whites from darkening. Remove the shells; cut in halves lengthwise; take out the yolks carefully and mash them with the oil or butter and seasoning. If desired, a tablespoon of minced ham or tongue or a little chopped parsley and onion may be added. Fill the cavity of each half with the paste and set in a cool place until needed. Serve on crisp lettuce leaves or on a platter garnished with parsley or watercress.

Pepper And Cream Cheese Salad

1 large green pepper 2 tablespoons chopped walnuts

1 cream cheese Mayonnaise dressing


Select a large pepper that is sweet; cut off the stem end; remove the seeds and turn it upside down to drain. Mash the cream cheese; mix with the walnuts and press into the pepper, being careful to fill all the crevices. Set away on the ice for several hours; when ready to serve cut into thin slices and serve on crisp lettuce leaves with Mayonnaise dressing.