HALIBUT SALAD—IV
Prepare according to directions given for Halibut Salad—III, adding as much cucumber dice as celery.
SMELT SALAD
Boil the smelts, drain, cool, and flake the meat. Mix with cucumber 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 quantity of finely cut celery to the fish.
SHRIMP AND TOMATO SALAD
Break the shrimps into half-inch bits, and mix with twice the quantity of peeled, sliced, and drained tomatoes. Serve on lettuce leaves with mayonnaise. The tomatoes may be cut into quarters, instead of slicing.
