Fish Salads.
in cold water, cover with boiling water, and let simmer five or six minutes. Rinse again in cold water, drain, and when cold cut into slices. Cut white stalks of celery into small pieces. Mix the celery and scallops—half as much celery as scallops—with mayonnaise or boiled dressing, and shape in a mound. Mask the mound with a thin coating of mayonnaise. With large-sized capers outline a design on each of the four sides of the mound, fill these with whites of eggs, cooked and chopped fine. Ornament with figures cut from slices of boiled beets. Fill in the spaces around the designs with capers, and garnish with green celery leaves and white stalks of celery, fringed.
Sardine Salad.
Lay the sardines upon soft paper, that they may be freed from oil. Scrape off the skin and remove the bones; squeeze over them a little lemon juice. Arrange upon a bed of crisp lettuce leaves, or upon shredded lettuce, and dress with either French or mayonnaise dressing. Garnish with hard-boiled eggs cut in slices.
Sardine Salad, No. 2.
Arrange a pint of cold cooked fish, flaked, on a bed of lettuce leaves and cover with sardine dressing. Carefully split six selected sardines; remove the bones and arrange the halves on the top of the salad, with the heads at the centre. Garnish with slices of lemon.
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