SALMON SALAD

Either cold boiled salmon or the canned variety may be used.  In the latter event wash the fish, in cold water, drain and expose to the outside air for at least one hour, as this removes any suggestion of the can.  Flake the fish into small particles and to each cupful of the fish add the same quantity of shredded lettuce, one coarsely chopped hard-boiled egg, three slices of minced cucumber and six chopped olives.  Mix the ingredients well, moisten with either a mayonnaise or boiled dressing and serve in individual portions in nest of heart lettuce leaves.  Mask each portion with a tablespoon of dressing and garnish with capers and grated egg yolk.

MAYONNAISE ESPECIALLY FOR SALMON

Rub the yolks of two hard-boiled eggs to a powder, then add eight tablespoons of cream very gradually to them, also white pepper, a pinch of salt and a mere suspicion of cayenne pepper.  Lastly add two tablespoons of white vinegar.  It is very important that this last ingredient be put in drop by drop, otherwise the mixture will curdle.

MACKEREL SALAD

Procure a nice fat mackerel, boil, and when cold, proceed same as for “Salmon Salad,” only do not cut the pieces quite as small.

MONTEREY SALAD

Select fine lemons, wipe carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest add one box of boneless sardines, finely chopped, one teaspoon of French mustard, two hard-boiled eggs chopped, some tabasco sauce, and mayonnaise.  Fill each cup with the mixture.  Cut a small slice from the bottom of the lemon, so that it will stand firmly.  Garnish with chopped egg and chopped parsley, and serve on lettuce leaves.

RUSSIAN SALAD

Cut up all kinds of pickled cucumbers, small and large, sweet and sour, also (senf) mustard pickles, into very small lengths, also pickled beans and capers.  Add six herring, which you have soaked in water for twenty-four hours; skin and take out every bone, cut up as you did the pickles.  Add half a pound of smoked salmon, also cut into lengths, six large apples chopped very fine, and one onion grated; mix all thoroughly and pour a rich mayonnaise dressing over all.  Next day line a salad bowl with lettuce leaves, fill in the salad and garnish with hard-boiled eggs, nuts, and capers.

NIAGARA SALAD

Pick or grind one thick slice of cold, cooked salmon.  Make a dressing of mayonnaise, to which add one tablespoon of French mustard, one green onion chopped fine, one tablespoon of small Mexican peppers, one tablespoon of pimentos.  Mix this dressing into the picked salmon.

CHICKEN SALAD