ng, and break the others into pieces; marinate with French
dressing. When ready to serve, drain, and mix with shredded lettuce, or
celery cut fine, and mayonnaise. Shape in a mound on a bed of lettuce
leaves and mask with mayonnaise. Use capers or olives, chopped very
fine, to mark out five or six designs on the mound; a scroll effect is
always pretty. Fill in the designs with shrimps and the rest of the
mound with capers, sifted yolks or chopped whites of cooked eggs; or
fill the designs with the capers or eggs and the rest of the mound with
shrimps. Finish with a tuft of lettuce at the top.

=Scallop Salad.=

Soak the scallops in salted water (a tablespoonful of salt to a quart of
water) one hour; rinse in cold water, cover with boiling water, and
let simmer five or six minutes. Rinse again in cold water, drain, and
when cold cut into slices. Cut white stalks of celery into small pieces.
Mix the celery and scallops--half as much celery as scallops--with
mayonnaise or boiled dressing, and shape in a mound. Mask the mound with
a thin coating of mayonnaise. With large-sized capers outline a design
on each of the four sides of the mound, fill these with whites of eggs,
cooked and chopped fine. Ornament with figures cut from slices of boiled
beets. Fill in the spaces around the designs with capers, and garnish
with green celery leaves and white stalks of celery, fringed.

[Illustration: Shell of Fish and Mushrooms.

(See page 65)]

[Illustration: Shrimp Salad in Cucumber Boat.

(See page 67)]

=Sardine Salad.=

Lay the sardines upon soft paper, that they may be freed from oil.
Scrape off the skin and remove the bones; squeeze over them a little
lemon juice. Arrange upon a bed of crisp lettuce leaves, or upon
shredded lettuce, and dress with either French or mayonnaise dressing.
Garnish with hard-boiled eggs cut in slices.

=Sardine Salad, No. 2.=

Arrange a pint of cold cooked fish, flaked, on a bed of lettuce leaves
and cover with sardine dressing. Carefully split six selected sardines;
remove the bones and arrange the halves on the top of the salad, with
the heads at the centre. Garnish with slices of lemon.

=Sardine-and-Egg Salad.=

Skin and bone a dozen sardines and put them in a mortar; remove the
shells from an equal number of hard-boiled eggs and cut them into halves
crosswise, so as to form cups with pointed edges; put the yolks into the
mortar with the sardines, add a tablespoonful, or less