OYSTER SALAD
Prepare according to directions given above. Mushrooms may be added if desired.
STUFFED-TOMATO SALAD
Scald, drain, skin, and chill large, well-shaped, ripe tomatoes. Cut a slice off the blossom end, scoop out the pulp, drain, mix with an equal quantity of finely cut celery and a little minced onion. Mix with mayonnaise, fill the shells, put a spoonful of stiff mayonnaise on top, with a little sprig of parsley upright for a garnish, or an English walnut meat. Any salad which combines well with the flavor of tomato may be served in tomato shells, and as a cupful of salad will stuff several tomatoes, the problem of insignificant salad left-overs is often solved in this way.
SHRIMP SALAD
Use either canned or fresh shrimps. Break into small bits, mix with mayonnaise, and serve on lettuce leaves.
SUMMER SALAD
Slice peeled tomatoes, drain, and mix with sliced cucumbers and finely chopped onion. Mayonnaise.
