Carefully strip the skin from six large, firm tomatoes, and remove the centers. Fill the hollowed vegetables with the chopped and seasoned meat of six boiled crabs. Set the stuffed tomatoes in the ice for several hours. Lay on crisp lettuce leaves, and put a spoonful of mayonnaise dressing upon each tomato.
Strain the liquor from a can of tomatoes through coarse muslin. Put over the fire, season with salt and paprika and the strained juice of a small onion. When it boils skim well and pour over half a box of Coxe's gelatine, which has been soaked three hours in a cup of cold water. Set away to form into a jelly.
When ready to use it line a salad dish with lettuce, arrange the contents of a can of shrimps (strained) upon the leaves, and spoonfuls of tomato jelly upon the shrimps. Send around French salad dressing with it.
Boil eight eggs hard, throw into cold water; peel and lay in ice. Make a cup of mayonnaise and rub into it five large clean-cut pieces of canned salmon. Slice the eggs, lay them on lettuce leaves and pour over them the salmon mayonnaise.
Drain the oil from a box of sardines and squeeze three drops of lemon juice on each fish. Lay crisp lettuce leaves in iced water for half an hour, then shake free of moisture and lay on a chilled platter. On each leaf lay a sardine, and upon this pour a spoonful of thick mayonnaise dressing. Garnish the edge of the platter with cold boiled beets cut into star shapes. Serve with crackers and cream cheese.
Boil eight eggs hard, throw into cold water; peel and lay in the ice. Make a cup of mayonnaise and rub into it four sardines that have been skinned and mashed to a paste. Halve the eggs, lay them on crisp lettuce leaves and pour a spoonful of the sardine mayonnaise over all.
Beat smooth the yolks of three eggs with one teaspoonful of sugar, a half teaspoonful of mustard, one-half teaspoonful of salt, dash of celery salt, one cup of vinegar and one cup of milk, added alternately to prevent curdling, and two tablespoonfuls of oil; put into double boiler and cook to the consistency of thin custard, stirring all the time. Let it get perfectly cold. Line a chilled dish with lettuce leaves, heap hard-boiled eggs, cut into quarters, upon these and pour over them the dressing.
Unless you have an exceptionally deft and cool-fingered cook or waiter, make the salad on the table yourself. Have, first, a finger-bowl passed quietly to you, into which dip your fingers, drying them on your napkin. While you do this the waitress or butler should set before you the oil, vinegar, pepper and salt, with salad spoon and fork and a small bowl, in the bottom of which is a tablespoonful of finely-minced green chives. If you have not these, the inside of the bowl should have been rubbed well with garlic. Mix in the bowl of the spoon a teaspoonful of salt with half as much pepper; fill the large spoon with vinegar, mixing salt and pepper well in this; turn into the mixing bowl; then fill the spoon three times with oil. Stir and toss until the ingredients are thoroughly incorporated. Two larger bowls should be ready at hand, one empty, the other heaped with crisp, cold lettuce leaves. Pick these apart lightly with the tips of your fingers and put into the empty bowl. When all are in pour the dressing over the lettuce, tossing lightly and quickly with salad fork and spoon. Pass at once with heated crackers and fancy cheese of some kind.