~FISH SALAD~--Remove skin and bones and flake cold cooked fish. Sprinkle
with salt and pepper and add a few drops of lemon juice. Arrange on a
bed of shredded lettuce in the shape of a fish. Cover with mayonnaise or
cream dressing and garnish with hard boiled eggs and parsley.


~JELLIED CUCUMBER~--Pare and slice cucumbers and cook in water to cover
until tender. Drain, season with salt, a few grains of cayenne, and to
one cup of the cooked cucumber add a level teaspoon of gelatin dissolved
in a spoonful of cold water. Stir the soaked gelatin in while the
cucumber is hot. Set into a cold place to chill and become firm. If a
large mold is used break up roughly into pieces, if small molds are
taken then unmold onto lettuce leaves and serve with mayonnaise.


~NUT AND CELERY SALAD~--Cover one cup of walnut meats and two slices of
onion with boiling water, to which is added a teaspoon of salt. Cook
half an hour, drain, turn into ice cold water for ten minutes, then rub
off the brown skin. Add the nuts broken in small pieces to two cups of
celery cut in small pieces crosswise. Use only the white inner stalks,
serve with a cream dressing.


~SALAD~--Two cups of apples cut into small pieces, one cup celery cut
into small pieces, one cup English walnuts. Serve on a lettuce leaf with
mayonnaise dressing, made without mustard, and thinned with cream.
Garnish dish that dressing is made in with a little garlic.