Crab Salad

1 dozen crabs

1/2 pint of mayonnaise dressing

2 heads of salad

Boil the crabs the same as for Deviled Crabs. When cold, pick out the meat, and put it away until wanted. Wash and dry the salad carefully, and make the mayonnaise.

When ready to serve, mix the crab meat and the mayonnaise together. Garnish the dish with the white leaves of the salad, place the crabs in the centre of the dish, and serve.

Or, the salad may be served in the back shell of the crabs, garnished with the tiny salad leaves.

Fish Salad

Cold boiled or baked fish may be made into salad, allowing one head of lettuce and a half-pint of mayonnaise to every pint of the picked fish.

Lobster Salad

2 lobsters (weighing four or five pounds) The tender leaves from two heads of lettuce 1/2, pint of mayonnaise

Boil the lobsters as directed for Boiled Lobster. When cold, take out the meat, being careful not to break the body or tail shells, and rejecting the stomach, the black vein running along the back of the tail, and the spongy fingers on the outside of the body. Cut the meat into dice with a silver knife, and stand it in a cold place until wanted. Make the mayonnaise. Clean the two tail shells, and one back, in cold water, and with scissors, remove the thin shell from the under side of the tail. Wash and dry the lettuce leaves, put them around the salad dish in two or three layers. Join the shells together in the form of a boat, the body shell in the centre, place them in the salad dish. Mix the mayonnaise and lobster together, put it into this boat. If there is any coral, mash it fine and sprinkle it over the whole. Garnish with a chain of the whites of hard-boiled eggs cut into slices and linked together. Serve immediately.

Salad Of Oyster Crabs

1 pint of oyster crabs 1/2, pint of mayonnaise 1 head of lettuce

Throw the oyster crabs into boiling salted water for five minutes, drain, and dry very carefully on a soft towel.

When ready to use, mix them with the mayonnaise and serve on the crisp lettuce leaves.

These come in glass jars already blanched; simply drain, wipe and they are ready to use.

Oyster Salad

Boil twenty oysters in their own liquor five minutes, drain, wash in cold water, then dry and stand away until very cold. When cold, mix with a half-cup of mayonnaise, and serve on crisp salad leaves.

Mayonnaise Of Salmon

One pint of cold boiled or canned salmon, free from all bones and skin, and a half-pint of mayonnaise, may be mixed together and served on a bed of crisp salad leaves.

Shad-Roe Salad

Wash one set of shad roes, put them in a saucepan, cover them with boiling water, add a teaspoonful of salt, put the lid on the saucepan and simmer gently twenty minutes. When done, lift them carefully from the water and stand away until perfectly cold. Make a half-pint of mayonnaise and stand it away also. When ready to serve, remove the skin from the outside of the shad roe and cut them into thin slices. Put one slice of onion in the centre of the salad dish, arrange around it crisp salad leaves, heap the shad roe in the centre, pour over it the mayonnaise, and it is ready to serve.