Three shad roe, boiled in salted water twenty minutes. When cold, cut
in _thin_ slices. Season and set away, the same as salmon. Serve
the same as salmon, except omit the capers, and use chopped pickled
beet.


Salads of Fish.

All kinds of cooked fish can be served in salads. Lettuce is the best
green salad to use with them, but all green vegetables, when cooked
and cold, can be added to the fish and dressing. The sardine and
French dressings are the best to use with fish.


Polish Salad.

One quart of cold game or poultry, cut very fine; the French dressing,
four hard-boiled eggs, one large, or two small heads of lettuce.
Moisten the meat with the dressing, and let it stand in the ice chest
two or three hours. Rub the yolks of the eggs to a powder, and chop
the whites very fine. Wash the lettuce and put in the ice chest until
serving time. When ready to serve, put the lettuce leaves together and
cut in long, narrow strips with a _sharp_ knife, or tear it with
a fork. Arrange on a dish, heap the meat in the centre, and sprinkle
the egg over all.


Beef Salad.