One box of sardines, two bunches of celery, mayonnaise. Drain the oil from the sardines by laying each fish on soft tissue-paper, turning the sardine first on one side, then on the other, until the grease is absorbed by the paper. Separate and wash the celery, using only the finest, whitest stalks. Cut each piece into inch lengths, season with pepper, salt, and vinegar. Pile these pieces into a small pyramid upon a glass platter, and lay the sardines about the base of the mound. Pour gently over all a thick mayonnaise.

Plain Fish Salad

Salmon is generally the favorite fish for salad, but any good, firm fish, like halibut, cod, pickerel, bass, etc., may be used. It should be boiled until thoroughly cooked, but not overdone, and allowed to get perfectly cold. The fish should then be cut into square or oblong pieces, about two or three by three or four inches in size, and each piece should be laid on a lettuce-leaf. Mayonnaise dressing may be poured over it in the dish, or passed to each person. A savory addition to a white fish is that of a sardine picked fine and stirred into the mayonnaise, although this is not desirable with salmon. Garnish with cucumber jelly.

French Fish Salad

Boil halibut until done, but remove it from the fire while firm and let it get cold. Cut into pieces, as directed above, lay each piece on a lettuce-leaf, and place on it a boneless sardine that has been drained and skinned. Serve with mayonnaise.

Fish Salad A L'Espagnol

Boil the fish and cut into pieces, as directed above, and arrange a layer of it in the bottom of a bowl lined with lettuce-leaves. The bowl should first have been well rubbed with garlic. On the fish lay shredded sweet peppers, arrange upon them stoned olives and hard-boiled eggs, sliced, and serve with a French dressing.

Salmon And Cucumber Salad (Very Fine)

Upon a steak of cold boiled salmon, arranged on lettuce-leaves, place a layer of very thinly sliced cucumbers and garnish with cucumber jelly or nasturtium blossoms. Serve with French dressing.