.
Outline the inner side of each section with shrimps, by lightly
pressing the ends of the shrimps into the mayonnaise. Finish with a tuft
of lettuce in the centre of the dish.

=Spanish Salad.=

In the centre of a flat serving-dish arrange a mound of endive. Peel
tomatoes, divide into sections or cut in slices, and arrange these
around the endive. Shell cold, hard-boiled eggs; cut in halves,
crosswise, and in points; remove the yolks and pound to a paste with an
equal amount of the flesh of lobster, shrimp, anchovies or salmon. With
this paste, seasoned to taste with oil, lemon juice, salt and pepper,
fill the cups fashioned from the whites of the eggs, and arrange them
around the tomatoes. Strew chopped shallot and sweet pepper over the
endive. Mix equal portions of oil and vinegar, add salt and pepper to
taste, and pour over the salad. Serve at once.

=Salmon Salad.=

(_For evening company, or fish course at a dinner party._)

INGREDIENTS.

Hard-boiled eggs.
1 teaspoonful of gelatine, softened in one tablespoonful
of cold water.
1 pint of string beans or asparagus tips.
1 pint of cooked peas.
French dressing.
2 slices of salmon, 2 inches thick.
Jelly mayonnaise, or fancy butter.
Capers.

_Method._--Cut the eggs into halves lengthwise; cut a thin slice from
the round ends, that the pieces may be set upright; dip lightly in the
gelatine dissolved over hot water, and arrange _miroton_ fashion around
an oval serving-dish. Set aside, that the eggs may become fixed in
position. Marinate the vegetables, separately, with French dressing;
cook the salmon by the directions previously given; remove the skin and
cover the sides with jelly mayonnaise or fancy butter. When cold
decorate with whites of eggs and capers. Use the trimmings from the
eggs, and fix them in place by dipping in jelly mayonnaise. Set aside
for the decorations to become fixed. Drain the vegetables and arrange
inside the border, higher in the centre. Lay the decorated slices of
fish upon opposite sides of the mound, and serve either with or without
mayonnaise.

=Halibut Salad.=

(_For evening company, or fish course at a dinner party._)

INGREDIENTS.

A slice of chicken halibut, 3 inches thick.
3 cups of cooked peas.
French dressing.
Hard-boiled eggs.
3 slices of pickled beet.
1 tea