one coarsely chopped
hard-boiled egg, three slices of minced cucumber and six chopped olives.
Mix the ingredients well, moisten with either a mayonnaise or boiled
dressing and serve in individual portions in nest of heart lettuce
leaves. Mask each portion with a tablespoon of dressing and garnish with
capers and grated egg yolk.

MAYONNAISE ESPECIALLY FOR SALMON

Rub the yolks of two hard-boiled eggs to a powder, then add eight
tablespoons of cream very gradually to them, also white pepper, a pinch
of salt and a mere suspicion of cayenne pepper. Lastly add two
tablespoons of white vinegar. It is very important that this last
ingredient be put in drop by drop, otherwise the mixture will curdle.

MACKEREL SALAD

Procure a nice fat mackerel, boil, and when cold, proceed same as for
"Salmon Salad," only do not cut the pieces quite as small.

MONTEREY SALAD

Select fine lemons, wipe carefully, scoop out the pulp, remove the tough
inner skin and seeds, and to the rest add one box of boneless sardines,
finely chopped, one teaspoon of French mustard, two hard-boiled eggs
chopped, some tabasco sauce, and mayonnaise. Fill each cup with the
mixture. Cut a small slice from the bottom of the lemon, so that it will
stand firmly. Garnish with chopped egg and chopped parsley, and serve on
lettuce leaves.

RUSSIAN SALAD

Cut up all kinds of pickled cucumbers, small and large, sweet and sour,
also (senf) mustard pickles, into very small lengths, also pickled beans
and capers. Add six herring, which you have soaked in water for
twenty-four hours; skin and take out every bone, cut up as you did the
pickles. Add half a pound of smoked salmon, also cut into lengths, six
large apples chopped very fine, and one onion grated; mix all thoroughly
and pour a rich mayonnaise dressing over all. Next day line a salad bowl
with lettuce leaves, fill in the salad and garnish with hard-boiled
eggs, nuts, and capers.

NIAGARA SALAD

Pick or grind one thick slice of cold, cooked salmon. Make a dressing of
mayonnaise, to which add one tablespoon of French mustard, one green
onion chopped fine, one tablespoon of small Mexican peppers, one
tablespoon of pimentos. Mix this dressing into the picked salmon.

CHICKEN SALAD

Place the chicken in boiling water, add one onion, a bay leaf and six
cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce
the heat to below the boiling point, and let it cook until tender. Let