Mix the spices and seasoning with the vinegar and add to the mayonnaise.  Then add the finely chopped scallions.  Serve on plain lettuce.

PARISIAN CELERY

Fill the grooves of the celery with highly seasoned cheese.

SCALLIONS A L’ITALIENNE

Wash and then remove the blemishes from two bunches of scallions, chop fine and then parboil and drain.  Now cook four ounces of macaroni in boiling water until tender.  Drain, blanch under cold water and then drain again.  Now place the cooked macaroni and the prepared scallions in a saucepan and add: 

  One cup of brown gravy,
  One cup of thick cream sauce,
  One ounce of grated cheese,
  Two teaspoons of salt,
  One teaspoon of paprika.

Toss gently until hot and then serve with waffles in place of meat for luncheon.

PEA SHORE PIE

Grease a deep pudding pan well.  Cut any variety of fish desired into pieces weighing about two ounces.  Free from bones and skin and then roll in flour and place a layer of fish, then a layer of thinly sliced tomatoes, a layer of thinly sliced potatoes and then a layer of prepared fish.  Season each layer with salt, pepper and finely chopped green peppers.  Pour over it two cups of thick cream sauce with

  One-half dozen clams,
  One cup of cooked peas,
  Two teaspoons of salt,
  One teaspoon of paprika,
  Two tablespoons of finely chopped parsley.

Cover with a crust rolled one-half inch thick.  Bake in a moderate oven for one and one-quarter hours.  Brush the pastry with milk and as soon as it browns lightly cover with a pie plate to prevent taking on too deep a color.

FISH SOUFFLE

This dainty dish is made by rubbing one-half cup of cold boiled fish through a fine sieve.  Then add

  One cup of cold cream sauce,
  One tablespoon of salt,
  One teaspoon of paprika,
  One-half teaspoon of mustard,
  Three tablespoons of finely chopped parsley,
  One tablespoon of Worcestershire sauce,
  Yolk of two eggs.

Beat hard to mix and then carefully fold in the stiffly beaten whites of two eggs.  Pour into well-greased custard cups and then set the cups in a pan containing warm water, and bake in a moderate oven until firm in the centre, usually about twenty minutes.

FISH LOAF

  Two cups of cold boiled fish,
  One cup of prepared bread crumbs,
  One cup of thick cream sauce,
  One and one-half teaspoons of salt,
  One teaspoon of paprika,
  Two teaspoons of grated onions,
  One green pepper, minced fine,
  One well-beaten egg.

Mix and then pack into the prepared loaf-shaped pan.  Stand this pan in a larger one containing hot water.  Bake in a moderate oven for fifty minutes.  Remove from the oven and let stand for a few minutes.  Then unmould on a hot platter and serve with creole sauce.