Salads.
shrimps, broken in pieces and dressed with French dressing. Smooth the mound and mask with jelly mayonnaise. Decorate with shrimps and small heart leaves of lettuce.
Shrimp Salad with Aspic Border, No. 2.
Decorate the sides of a ring mould, chilled, with hard-boiled eggs cut in halves, alternated with hearts of lettuce cut in halves; dip the egg and lettuce in half-set aspic, and they will adhere to the sides of the mould. Then proceed as above.
Shrimp Salad.
Take the shrimps from the shells, reserve the most perfect for garnishing, and break the others into pieces; marinate with French dressing. When ready to serve, drain, and mix with shredded lettuce, or celery cut fine, and mayonnaise. Shape in a mound on a bed of lettuce leaves and mask with mayonnaise. Use capers or olives, chopped very fine, to mark out five or six designs on the mound; a scroll effect is always pretty. Fill in the designs with shrimps and the rest of the mound with capers, sifted yolks or chopped whites of cooked eggs; or fill the designs with the capers or eggs and the rest of the mound with shrimps. Finish with a tuft of lettuce at the top.
Scallop Salad.
Soak the scallops in salted water (a tablespoonful of salt to a quart of water") one hour; rinse
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