FISH SALAD

Take one pound cold boiled fish left over from the day previous, or boil fresh fish and let cool, then skin, bone and flake.  If fresh fish is used, mix two tablespoons of vinegar, a pinch of salt and pepper with the fish.  Make a mayonnaise dressing (French mayonnaise preferred), and mix half with the fish, leaving other half to spread over top of salad, after it is put in bowl.  Serve either with or without lettuce leaves.

FISH SALAD FOR TWENTY PEOPLE

Boil four pounds of halibut, cool and shred fish.  Marinate the fish as directed.  When ready to serve add six hard-boiled eggs chopped, and one pint bottle of pickles or chow-chow.  The pickle may be omitted and celery cut fine be added.  When these are well mixed serve on lettuce leaves with mayonnaise dressing, of which one pint will be required.

MAYONNAISE OF FLOUNDER

Put some fillets of flounder into boiling water with a little salt and lemon juice, and cook until tender, then drain thoroughly.

When cold, put them in the center of some chopped lettuce, cover with mayonnaise sauce and garnish with slices of tomatoes and hard-boiled eggs.

HERRING SALAD, No. 1

Soak four herrings in cold water overnight, and then rinse several times in fresh cold water.  Skin, bone, and cut in one-half inch pieces.  Peel two apples, and cut in dice.  Mix with herring, then add one-half cup of coarsely chopped almonds and one onion chopped fine.  Remove the milsner or soft egg from the inside of herring, and mash perfectly smooth.  Add one-half cup of vinegar, one teaspoon of sugar, pinch of pepper.  Mix well, and then pour over herring, stirring with a fork to prevent mashing.  Set in ice-box until ready to serve.  Put sliced lemons on top.  Herring can be left whole, dressing made and poured over whole herrings.

HERRING SALAD, No. 2

Soak three nice herrings in cold water three hours.  Then remove the head and tail and bones.  With a scissors cut in pieces as small as dice, add one-half cup of English walnuts cut fine, one tablespoon of boiled beets cut fine, two tablespoons of capers, one large apple cut in small pieces and one dill pickle cut up.  Then take the soft egg (milchner) and mix with two cups of white vinegar until soft, add one teaspoon of sugar, three cloves and allspice and pour the sauce over the ingredients.  The sauce should not be too thick.  Mix all well together, and serve a spoonful on a lettuce leaf for each person.

This salad will keep for weeks.

HUNGARIAN VEGETABLE SALAD

Mix together one cup each of cold cooked peas, beans, carrots, and potatoes.  Cover with French dressing and let stand for twenty minutes.  Add one cup of smoked salmon or haddock, cut in small pieces, the chopped whites of four hard-boiled eggs and two stalks of celery.  Mix thoroughly, garnish top with yolk of egg pressed through a wire sieve; and with cucumbers and beets, cut in fancy shapes.