; let it stand in a cool place or on ice for 1/2
hour; then garnish the dish; lay a border of young lettuce leaves
around the dish; lay over them some hard boiled eggs cut into
quarters and sprinkle over the salad 1 spoonful capers. Canned
lobster may be used for this salad. Another way is to cut white
celery into small pieces, put it into a salad dish and mix well with
a fine mayonaise; then add the lobster meat cut into small pieces
and let the salad stand on ice or in a cool place for 1 hour before
it is served; chop coarsely a few hard boiled eggs and sprinkle them
over the salad.

904. +Salmon Salad.+-- Select a nice piece of salmon weighing about 2
pounds; place a saucepan with boiling water over the fire and add a
bunch of parsley with 2 bay leaves, 2 blades mace and a sprig of
thyme; add 1 onion with 4 cloves stuck in it, 1 tablespoonful salt
and 1/2 cup vinegar; when this boils put in the salmon and let it boil
3 minutes; then draw the kettle to side of stove and let it simmer
until tender; as soon as done remove the fish and set it in a cool
place; when cold remove the bones and break the meat into pieces;
put it into a salad dish, pile up high in the center, pour over a
fine Mayonaise No. 1 and garnish the dish with young lettuce leaves
or cresses; chop some hard boiled eggs and sprinkle them with a few
capers over the salad. It is best to let the salad stand on ice for
1 hour before it is garnished and served. Canned salmon can be used
instead of fresh salmon.

905. +Shrimp Salad.+-- Extract the meat from some freshly boiled
shrimp, put it into a dish, squeeze over some lemon juice, pour over
a few spoonfuls fine oil and let it stand in a cool place for 1
hour; 1 hour before serving put the shrimp into a salad bowl, pour
over a fine mayonaise (see Mayonaise) and garnish with cresses or
lettuce leaves and hard boiled eggs cut into quarters.

906. +How to Boil Shrimp.+-- Put the shrimp alive into the salted
boiling water, allowing 1/4 pound salt to 1 gallon water; boil them
from 5 to 8 minutes; when they change color they are done; serve
them with vinegar and oil.

907. +Halibut Salad.+-- Put a piece of halibut into salted boiling
water with 1/2 pint vinegar and add 1 or 2 onions, a bunch of parsley,
a sprig of thyme, 1 bay leaf, 6 cloves and 2 blades mace tied
together; bring it to a boil quickly; draw the kettle to side of
stove and let the fish simmer until tender; when done take the fish
out of the w