Lobster Salad

In taking the meat from the lobster, the coral, if there is any, should be carefully laid by itself. Cut the meat into dice, and set it in a cool place until wanted; or it may be put in a marinade of vinegar, oil and seasoning, the same as chicken salad, and be much improved by the extra seasoning. To a pint of meat will be required two heads of lettuce and half a pint of mayonnaise dressing. Wash the lettuce well, and lay it in ice water for at least an hour. At serving time stir part of the dressing into the lobster ; then dry the lettuce well, and place two leaves together in the form of a shell; or if the leaves are small, make a nest of them, arranging them on a flat dish. Put a table-spoonful of lobster in each shell, and a tea-spoonful of dressing on top of the lobster. Garnish the top of the dressing with capers, and sift the pounded coral over all, placing the claws of the lobster at the outer edge of the dish.

Another very attractive way of serving lobster salad is as follows. When removing the meat from the shells, be careful not to break the body or tail shells. Clean the two tail shells (for two lobsters are required to make any reasonable quantity of salad), and also one of the body shells in cold water, washing them well and drying; then with a pair of scissors remove the thin shell from the under-side of the tails. Join the shells together in the shape of a boat, the body shell being in the center; and place the boat on a flat dish. Put the lobster and the Mayonnaise, well mixed, in the boat, mash the coral fine and sprinkle it over the whole. Garnish with a chain of the whites of hard-boiled eggs cut in slices and linked together. Lettuce is not required with lobster salad served in this way.

Canned lobster may be used for salad; and it is better if opened some time before using, that the close, airless smell may pass away.

Fish Salad

The remains of almost any cold fish may be used in this way very satisfactorily, but salad is more successful when made of fish that will flake nicely, such as salmon, cod or haddock. Flake the fish coarsely, and mix it lightly with dressing. The potato mayonnaise is especially nice with fish. Lay the fish on a bed of lettuce, pour the remainder of the salad dressing on it, and serve at once. Canned salmon may be used for salad. A few slices of cold boiled potatoes form a palatable addition to a fish salad.

Vegetable Salads

Any remains of cooked vegetables may be most appe-tizingly served as a salad, but certain kinds combine better than others. In thus uniting vegetables, those of delicate flavor should form the body of the salad, while only a small proportion of those that are strong-flavored should be used. Beets, being sweet, should be used sparingly. A salad of vegetables may be made very attractive or quite the reverse. Each vegetable should be cut up and seasoned with salt and pepper. Any kind of dressing may be used, the French being most frequently chosen. Strew the vegetables in the salad bowl, each kind in a separate layer (not making an "olla-padrida" or mix of them), and sprinkle each layer with the dressing. A quart of vegetables will require the full quantity of dressing given in the recipe for French dressing.