SMOKED HERRING SALAD
Skin and bone the herring and flake the meat. Use as much hard-boiled egg as herring, and twice as much potato dice as herring. Season with grated onion, and mix with French dressing.
HALIBUT SALAD
Steam halibut steaks until tender, arrange on a bed of lettuce and remove the skin and bone. Cover with a layer of shredded sweet pepper, hard-boiled eggs, and olives sliced thin. Serve with a French dressing which has been seasoned with grated onion.
HALIBUT SALAD--II
Prepare halibut steaks according to directions given above. Sprinkle with French dressing, cover with cuc.u.mbers sliced thin, and spread with mayonnaise.
HALIBUT SALAD--III
Prepare the fish according to directions given above, and flake it.
Add half the quant.i.ty of finely cut celery. Serve on lettuce leaves with mayonnaise.
HALIBUT SALAD--IV
Prepare according to directions given for Halibut Salad--III, adding as much cuc.u.mber dice as celery.
SMELT SALAD
Boil the smelts, drain, cool, and flake the meat. Mix with cuc.u.mber dice, or finely cut celery, and serve on lettuce leaves with mayonnaise.
LOBSTER SALAD--I
Pick out the meat of a cold, boiled lobster, mix with mayonnaise, and serve on lettuce leaves.
LOBSTER SALAD--II
Prepare according to directions given for Lobster Salad--I, adding half the quant.i.ty of finely cut celery to the fish.
SHRIMP AND TOMATO SALAD
Break the shrimps into half-inch bits, and mix with twice the quant.i.ty of peeled, sliced, and drained tomatoes. Serve on lettuce leaves with mayonnaise. The tomatoes may be cut into quarters, instead of slicing.
CRAB AND CUc.u.mBER SALAD
Use equal quant.i.ties of crab meat, broken into inch pieces, and cuc.u.mber dice. Season with a little grated onion, and mix with mayonnaise.
TURKEY SALAD
Use cold roast turkey and prepare according to directions given for Chicken Salad.
EGG AND CABBAGE SALAD
Boil six eggs hard. When cold, cut in two lengthwise, and take out the yolks. Rub the yolks through a sieve, season with salt, pepper, and grated onion, and mix to a paste with mayonnaise. Mould into small b.a.l.l.s and set aside. Shred the whites with the scissors, and add twice as much shredded cabbage. Mix with mayonnaise, arrange on a bed of lettuce leaves, and drop the egg b.a.l.l.s on the salad.
EGG AND SARDINE SALAD
Boil three eggs hard. Cut in two lengthwise, and take out the yolks.
Rub the yolks through a sieve with four sardines, season with salt and pepper, and add enough cream or oil to make a paste. Shape into b.a.l.l.s.
Shred the whites of the eggs with the scissors, and mix with twice the quant.i.ty of finely cut celery. Mix the celery and egg together with mayonnaise, arrange on lettuce leaves, and drop the b.a.l.l.s of egg paste upon the salad.
TONGUE AND POTATO SALAD
Cut cold, cooked, pickled lamb"s tongues into dice, mix with twice the quant.i.ty of cold, boiled potatoes cut into dice, and add a little hard-boiled egg, finely chopped. Pour over a French dressing to which a tablespoonful of chopped cuc.u.mber pickle has been added.
SHREDDED LETTUCE SALAD
Use the leaf lettuce and cut crosswise into narrow ribbons, using scissors or a very sharp knife. Serve with French dressing. Sliced hard-boiled eggs may be mixed with this salad.
GERMAN CABBAGE SALAD
Fry a cupful of finely cut bacon until crisp, and drain off the fat.
Add the bacon to three times the quant.i.ty of shredded, raw cabbage.
Make a salad dressing of the bacon fat and vinegar, seasoning to taste. Pour hot over the cabbage and set away to cool.
IRWIN SALAD
Six medium-sized tomatoes, peeled and quartered, two or three cuc.u.mbers cut in thin slices, one Spanish onion chopped fine, three green peppers, shredded, and two large sour apples cut into dice. Rub the salad bowl with the cut side of a clove of garlic and put in the salad. Make a dressing with six tablespoonfuls of oil, three of wine vinegar, half a teaspoonful of mustard, a teaspoonful each of Worcestershire sauce, brown sugar, and salt. Sprinkle liberally with red pepper and set the bowl on ice until thoroughly cold.
ONE HUNDRED SANDWICH FILLINGS
1. One half pound of Roquefort cheese, one fourth as much b.u.t.ter, and half a teaspoonful of paprika. Mix to a paste with sherry wine. Spread on wafers or toasted rye bread.
2. Remove all the seeds from a pepper, chop fine, and simmer ten minutes in a tablespoonful of b.u.t.ter. Add a dash of salt, and set aside to cool.