Lobster Salad.

Cut up and season the lobster the same as chicken. Break the leaves
from a head of lettuce, one by one, and wash them singly in a large
pan of cold water. Put them in a pan of ice water for about ten
minutes, and then shake in a wire basket, to free them of water. Place
in the ice chest until serving time. When ready to serve, put two or
three leaves together in the form of a shell, and arrange these shells
on a flat dish. Mix one-half of the mayonnaise dressing with the
lobster. Put a table-spoonful of this in each cluster of leaves.
Finish with a teaspoonful of the dressing on each spoonful of lobster.
This is an exceedingly inviting dish. Another method is to cut or tear
the leaves rather coarse, and mix with the lobster. Garnish the border
of the dish with whole leaves. There should be two-thirds lobster to
one-third lettuce.


Salmon Salad.

One quart of cooked salmon, two heads of lettuce, two table-spoonfuls
of lemon juice, one of vinegar, two of capers, one teaspoonful of
salt, one-third of a teaspoonful of pepper, one cupful of mayonnaise
dressing, or the French dressing. Break up the salmon with two silver
forks. Add to it the salt, pepper, vinegar and lemon juice. Put in the
ice chest or some other cold place, for two or three hours. Prepare
the lettuce as directed for lobster salad. At serving time, pick out
leaves enough to border the dish. Cut or tear the remainder in pieces,
and arrange these in the centre of a flat dish. On them heap the
salmon lightly, and cover with the dressing. Now sprinkle on the
capers. Arrange the whole leaves at the base, and, if you choose, lay