retained. Cover with
mayonnaise dressing or Sauce Tartare, and surround with lengthwise
quarters of hard-boiled eggs.

=Potato Salad with Mayonnaise.=

Boil the potatoes and let cool without paring. Then remove the skins and
cut into slices, balls, or cubes. Squeeze over them a little onion
juice, sprinkle with fine-chopped parsley, and let stand in a French
dressing several hours. Mix the dressing after the usual formula, and
use enough to moisten well the potato. When ready to serve, make nests
of heart leaves of lettuce, put a spoonful of the potato in each, with a
teaspoonful of mayonnaise above, sprinkle the mayonnaise with capers,
and press the quarter of a hard-boiled egg into the top of the
mayonnaise. Or add the chopped white of egg to the potato before
marinating, and sift the yolk over the mayonnaise.

FISH SALADS.

"_Some choice sous'd fish brought couchant in a dish,
Among some fennel._"

"_Of what complexion?
Of the sea water green, sir._"

FISH SALADS.

Ever, and justly, fish have taken high rank in the list of salad
ingredients. No wonder, when we consider that nothing excels in delicacy
of flavor many a variety of fish; and, while fish are not necessarily
expensive in any locality, in many sections of the country their cost is
merely nominal. Then, too, salad-making appeals largely to one's
artistic nature, and the products of sea and fresh water are constantly
furnishing opportunities for studies in many and varied shades of color.
The lobster's vivid red, the brilliant tints of the salmon and red
snapper, the delicate pink of shrimps, the dull white of scallops and
halibut, and the bluish gray of mackerel and bluefish, each, in its
season, may be made to contrast most effectively with fresh green herbs
and yellow dressings.

Oysters, scallops and little-neck clams are frequently served in salads
without cooking. These should be carefully washed, then drained and set
aside in a marinade for an hour. When cooked, they should be heated to
the boiling-point in their own liquor, then drained and cut in halves.
The adductor muscle of the oyster--the white, button-shaped part that
connects the animal with its shell--is often discarded. Other fish than
shellfish, when used in salads, are boiled, broiled or baked; they
present the best appearance, however, when boiled. Thudichum recommends
sea water, whenever it is available, for boiling f