rinate with a French
dressing (_i.e._, toss the bits of oyster in oil enough to coat them
nicely; then toss them in a little lemon juice, dust with salt and
pepper, and set aside to become thoroughly chilled). When ready to
serve, drain again and add about one-third as much in bulk of
fine-chopped celery and one or two tablespoonfuls of pickled nasturtium
seeds or capers; then mix with mayonnaise or a boiled dressing. Serve on
a bed of lettuce leaves. Cabbage, sliced as for slaw, may be used in the
place of celery. Garnish with small pickles cut in thin slices and
spread to resemble a fan.

=Oyster-and-Sweetbread Salad.=

Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of
oysters, drain, cool, and cut in halves; marinate the sweetbreads and
oysters with French dressing, and allow them to stand at least half an
hour; drain, mix with mayonnaise, and serve on a bed of lettuce or
cress. Or, surround with a circle of chopped cucumbers seasoned with
French dressing.

=Shrimp Salad in Cucumber Boats.=

Pare the cucumbers, which should be rather short, and cut them in halves
lengthwise; remove the seeds and steam until tender; chill, and arrange
on lettuce leaves, or on a bed of watercress. Clean and marinate the
shrimps. If large, divide into two or three pieces. Mix with mayonnaise
and place in the cucumbers. Decorate with stars of mayonnaise and whole
shrimps.

=Shrimp Salad with Aspic Border.=

Set a border mould in ice water; dip hard-boiled eggs, cut in halves
lengthwise and trimmed to fit the mould, in aspic jelly, and press
against the sides of the mould alternately with small vegetable balls,
or peas dipped in half-set aspic; fill gradually the empty space in the
mould with partly cooled jelly, adding vegetables here and there if
desired. Dip in hot water and turn from the mould. Fill in the centre
with lettuce, torn in pieces, and one pint of shrimps, broken in pieces
and dressed with French dressing. Smooth the mound and mask with jelly
mayonnaise. Decorate with shrimps and small heart leaves of lettuce.

=Shrimp Salad with Aspic Border, No. 2.=

Decorate the sides of a ring mould, chilled, with hard-boiled eggs cut
in halves, alternated with hearts of lettuce cut in halves; dip the egg
and lettuce in half-set aspic, and they will adhere to the sides of the
mould. Then proceed as above.

=Shrimp Salad.=

Take the shrimps from the shells, reserve the most perfect for
garnishi