Sweetbread Salad

Cover the sweetbread with cold water; add one teaspoonful of salt and stand two or three hours; drain; cover with boiling water; add one teaspoonful of lemon juice; cook until tender; drain; drop into cold water and let stand until cold; remove the membranes and pull apart with a silver fork into small pieces; mix two cupfuls of sweetbreads, two tablespoonfuls of vinegar, one-half teaspoonful of salt and half a saltspoonful of pepper together; let stand on the ice for one hour; cut into dice cucumbers enough to make two cupfuls; let stand in ice water one hour. Season one-half cupful of mayonnaise with one-fourth of a teaspoonful of salt; mix half the dressing with the sweetbreads and cucumbers; arrange in salad bowl, and pour the remainder of the dressing on top; serve immediately.

Lobster Salad

Cut the lobster into dice; season with salt, pepper and lemon juice, the same as chicken; let stand an hour; separate and wash carefully the leaves from a crisp head of lettuce; let stand in ice water for half an hour; at serving time shake free from water; arrange two or three leaves together in the form of a nest, and arrange the nests on a large dish or individual dishes; season the mayonnaise to taste with a mixture of one teaspoonful of mustard, one teaspoonful of salt and a fourth of a teaspoonful of mixed pepper; mix one-half the dressing with the lobster; put a tablespoonful into each shell and a teaspoonful of dressing on top.

Another way of serving lobster salad is to tear the lettuce into large pieces and mix with the lobster, using one-third as much lettuce as lobster, garnishing the dish with the whole leaves.

Shrimp Salad

Prepare and serve shrimps the same as lobster; the shrimps may be left whole or cut into small pieces.

Crab salad is also prepared in the same way.

Fish Salads

All kinds of cold cooked fish can be used for salads. Dress with a French or mayonnaise dressing, season to taste, and serve with lettuce leaves.

Meat Salad

One pint of cold meat cut in thin slices and then cut into small pieces; to the French dressing add one tablespoonful of minced parsley and one teaspoonful of onion juice; put a layer of meat in the salad bowl; pour on some dressing, another layer of meat, and so on until all the meat and dressing is used; let stand on the ice two hours; garnish the dish with sprigs of parsley, and serve. Any kind of tender meat may be used.

Tomato Salad

Drop six medium-sized tomatoes into boiling water; let stand two or three minutes; remove the skin; cut off about one-fourth of each tomato; with a sharp knife cut the pulp loose from the sides and scoop out the center; fill each shell with chipped ice and stand in the refrigerator for two or three hours; cut pulp and the upper part of the tomato into dice; drain; season two tablespoonfuls of mayonnaise dressing with one-fourth teaspoonful of salt; mix the mayonnaise and the diced tomatoes together; empty the tomato cups; fill with the salad and set on a lettuce leaf, or garnish the plate with nasturtium leaves.

Tomato salad may also be served without the cups.