Salmon Salad.*

Take a pound, or less, of boiled salmon. While warm, remove the skin, and as many bones as you can without breaking the fish. Lay it in a deep dish. Put a few cloves in and around it; sprinkle salt and pepper over; cover with cold vinegar, and let it stand for a day or two; then take it from the vinegar, and lay it on a platter. Prepare a dressing as for lobster, covering the salmon thickly with a part of it. Roll the crisp inside leaves of lettuce, cut in two or three pieces, in the remainder, and place around the salmon, and serve. Like lobster salad, it may be a course at dinner, and is a handsome dish for the supper-table.

A Superior Salad Dressing

Beat the yolks of eight eggs, and add to them a cup of sugar, a tablespoonful each of salt, mustard, and black pepper, also a little Cayenne pepper and half a cup of cream. Mix thoroughly. Boil a cup of butter in one pint and a half of vinegar. Pour this upon the mixture, and stir well. When cold, put it in bottles. This dressing will keep for weeks in the hottest weather.

Kole Slau

Lay a hard head of white cabbage in cold water for several hours. Drain it well from the water, then shave it very fine with a sharp knife. Put it in a deep dish, and pour vinegar over, and sprinkle with pepper; or serve with salad dressing. This is a good substitute for salad in the winter season.

A Sauce For Lobster

Mash the yolks of two hard-boiled eggs; add the tomally, a teaspoonful of made mustard, half a cup of butter, melted, vinegar, salt, and pepper to taste.

* For Chicken Salad, see page 162.