FISH SALAD 1:
- Cold Boiled Fish.- 1 Lettuce.
- 1 Egg.
- Salad Dressing.
Flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with salad dressing. Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternatively, leaving plenty of lettuce for the top; garnish with hard boiled eggs cut into slices.
FISH SALAD 2(Salmon or Tuna fish):
- 1 can salmon or tunny (or tuna) fish.- 1 cupful shredded cabbage or sliced celery.
Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing. Arrange on lettuce and garnish as desired. If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing. The salmon may be marinated before adding the other ingredients. When this
is done, the salad dressing may be omitted. Salmon contains so much fat that it is not well to add more oil after marinating.
TUNA FISH SALAD:
A salad that is both attractive and appetizing can be made by using tuna fish as a foundation. This fish, which is grayish-white in color, can be obtained in cans like salmon. As it is not high in price, it gives the housewife another opportunity to provide her family with an inexpensive protein dish.
- 1 c. tuna fish.
- 1/2 c. diced celery.
- 1 c. diced cucumber.
- Salt and pepper.
- Vinegar.
- Lettuce.
- Mayonnaise.
Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the celery and cucumber, mix with the fish, and sprinkle with salt and pepper. Dilute some vinegar with water, using half as much water as vinegar, and sprinkle enough of this over the mixture to flavor it slightly. Allow the mixture to stand for about 1/2 hour in a refrigerator or some other cold place and just before serving pour off this liquid. Heap the salad on lettuce leaves, pour a spoonful of mayonnaise over each portion, and serve.
SALMON SALAD:
Persons who are fond of salmon will find salmon salad a very agreeable dish. In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon.
- 2 c. salmon.
-1 c. diced celery.
- 1/4 c. diced Spanish onion.
- 3 or 4 sweet pickles, chopped fine.
- French dressing.
- Salad dressing.
- Lettuce.
Look the salmon over carefully, removing any skin and bones. Break into medium-sized pieces and mix carefully with the celery, onion, and chopped pickles. Marinate this with the French dressing, taking care not to break up the salmon. Drain and serve with any desired salad dressing on salad plates garnished with lettuce.
SARDINE SALAD:
- 1/2 tin Sardines.- 2 Eggs.
- 1 Lettuce.
- Salad Dressings.
Split the sardines open and remove the bone. Break some of the lettuce into a bowl, lay on this the sardines. Chop up one of the eggs and sprinkle over them, pour on the dressing. Cover with the rest of the lettuce, and garnish with the other egg cut in slices, and a little watercress or beetroot.
CRAB SALAD:
Crab meat may be either fresh or canned, but, of course, fresh crab meat is more desirable if it can be obtained.
- 2 c. crab meat.
- 1 c. diced celery.
- French dressing.
- Lettuce.
- Mayonnaise.
- 1 hard-cooked egg.
Chill crab meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over the top, garnish with slices of hard-cooked egg, and serve.
PRAWN SALAD:
- 1 pint Prawns.- 6 Tomatoes.
- Mayonnaise or Salad Dressing.
Pick the prawns, leaving the skin on a few fine ones for a garnish. Peel and slice up the tomatoes and arrange them on a dish; put over them the prawns, and pour over all some mayonnaise or salad dressing. Place the other prawns round as a garnish with a few lettuce leaves broken up.
LOBSTER SALAD:
Lobster meat may be either fresh or canned, but, of course, fresh lobster meat is more desirable if it can be obtained.
- 2 c. lobster meat.
- 1 c. diced celery.
- French dressing.
- Lettuce.
- Mayonnaise.
- 1 hard-cooked egg.
Chill lobster meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over the top, garnish with slices of hard-cooked egg, and serve. Sufficient to Serve Six.
OYSTER SALAD:
- 1 bottle Oysters.- 1 Lettuce.
- Half a Lemon.
- Mayonnaise or Salad Dressing.
Strain away the liquor from a bottle of oysters; put it into a saucepan, and when it boils put in the oysters and cook for five minutes; let them get cold in the liquor. Wash and break up the lettuce and put some of the bottom of a bowl. Strain the liquor from the oysters and mix a little with the dressing, stir in the oysters and spread over the lettuce. Cover with more lettuce and garnish with slices of lemon and red radishes.
