FISH SALAD

2 cups shredded lettuce 1 can tuna fish or 1-1/2 lbs. any cold boiled fish 1/2 cup French dressing 1 teaspoon onion juice 1 cup finely cut celery 1/2 cup mayonnaise 1 teaspoon chopped parsley

Line dish with lettuce; place fish in center; pour over French dressing to which onion juice has been added and cover top of fish with celery; put mayonnaise on top.  Sprinkle with chopped parsley.

FRENCH DRESSING

Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4 tablespoons olive oil, beating constantly.  Place on ice until ready to serve.

MAYONNAISE I

1 egg yolk 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/16 teaspoon cayenne pepper 1 cup salad oil 2 tablespoons vinegar or lemon juice

Utensils and ingredients should be very cold.  Put egg yolk into shallow bowl; add, seasoning and mix well; add oil slowly, almost drop by drop, beating continually until very thick.  Thin with vinegar; continue adding oil and vinegar until all is used.

MAYONNAISE II

1 egg juice of 1 lemon or 4 tablespoons vinegar 1 teaspoon salt 1/4 teaspoon paprika few grains cayenne 2 cups salad oil

Put egg with vinegar or lemon juice and seasoning into bowl and beat with rotary egg beater.  Add oil a tablespoonful or more at a time, beating constantly.  Well covered, this mayonnaise will keep for three or four weeks.

BOILED SALAD DRESSING

1/2 tablespoon salt 1-1/2 tablespoons sugar 1 teaspoon mustard 1/2 tablespoon flour few grains cayenne 1/2 cup vinegar 2 eggs 3/4 cup milk 1 tablespoon butter or other shortening

Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter.  Cook in double boiler until thick and smooth.  Take from fire and add beaten egg whites.  Cool and serve.

RUSSIAN DRESSING

To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6 pimentos chopped fine, and if desired a dash of grated cheese.

BEVERAGES

BOILED COFFEE

For 4 cups.  Beat half an egg white with three tablespoons cold water and mix with 3/4 cup ground coffee; put into scalded coffee pot; add 1 quart boiling water and boil 5 minutes.  Add 1/4 cup cold water and allow to stand 3 minutes to settle before serving.

FRENCH OR DRIP COFFEE

6 tablespoons finely ground coffee 4 cups boiling water

Put coffee in fine strainer of coffee pot.  Keep over hot water or on back of range but do not boil.  Pour boiling water slowly over coffee, about one-quarter of a cup at a time, keeping pot covered between each addition of water.