FISH SALAD.

Take a fresh white fish or trout, boil and chop it, but not too fine; put with the same quantity of chopped cabbage, celery or lettuce; season the same as chicken salad.  Garnish with the tender leaves of the heart of lettuce.

OYSTER SALAD.

Drain the liquor from a quart of fresh oysters.  Put them in hot vinegar enough to cover them placed over the fire; let them remain until plump, but not cooked; then drop them immediately in cold water, drain off, and mix with them two pickled cucumbers cut fine, also a quart of celery cut in dice pieces, some seasoning of salt and pepper.  Mix all well together, tossing up with a silver fork.  Pour over the whole a “Mayonnaise dressing.”  Garnish with celery tips and slices of hard-boiled eggs arranged tastefully.

DUTCH SALAD.

Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoohful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives; mix all the ingredients well together, reserving the olives and anchovies to ornament the top of the bowl; beat up together oil and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve.

HAM SALAD.

Take cold boiled ham, fat and lean together, chop it until it is thoroughly mixed and the pieces are about the size of peas; then add to this an equal quantity of celery cut fine, if celery is out of season, lettuce may be substituted.  Line a dish thickly with lettuce leaves and fill with the chopped ham and celery.  Make a dressing the same as for cold slaw and turn over the whole.  Very fine.

CRAB SALAD.

Boil three dozen hard-shell crabs twenty-five minutes; drain and let them cool gradually; remove the upper shell and the tail, break the remainder apart and pick out the meat carefully.  The large claws should not be forgotten, for they contain a dainty morsel, and the creamy fat attached to the upper shell should not be overlooked.  Line a salad bowl with the small white leaves of two heads of lettuce, add the crab meat, pour over it a “Mayonnaise” garnish with crab claws, hard-boiled eggs and little mounds of cress leaves, which may be mixed with the salad when served.