one-fourth of a thin slice of lemon on each leaf.


Oyster Salad.

One pint of celery, one quart of oysters, one-third of a cupful of
mayonnaise dressing, three table-spoonfuls of vinegar, one of oil,
half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one
table-spoonful of lemon juice. Let the oysters come to a boil in their
own liquor. Skim well and drain. Season them with the oil, salt,
pepper, vinegar and lemon juice. When cold, put in the ice chest for
at least two hours. Scrape and wash the whitest and tenderest part of
the celery, and, with a sharp knife, cut in _very_ thin slices.
Put in a bowl with a large lump of ice, and set in the ice chest until
serving time. When ready to serve, drain the celery, and mix with the
oysters and half of the dressing. Arrange in the dish, pour the
remainder of the dressing over, and garnish with white celery leaves.


Sardine Salad.

Arrange one quart of any kind of cooked fish on a bed of crisp
lettuce. Split six sardines, and if there are any bones, remove them.
Cover the fish with the sardine dressing. Over this put the sardines,
having the ends meet in the centre of the dish. At the base, of the
dish mate a wreath of thin slices of lemon. Garnish with parsley or
lettuce, and serve immediately.


Shad Roe Salad.