Page:Lavine - Recipes Tried and True.djvu/47




 * 2 lbs. halibut,

1 pint mayonnaise,

4 hard boiled eggs, chopped,

½ pint Chow Chow or small pickles chopped fine.

Boil, cool and shred fish. Mix with mayonnaise, eggs, chow chow or pickles. Serve ice cold on lettuce leaves.

Cut meat from one cold boiled lobster into one inch squares. Season with salt, pepper and lemon juice, mix with mayonnaise dressing and serve on lettuce leaves. Shrimp and scallop salad may be made the same way; also salmon salad, fresh or canned.

Boil one quart of potatoes (German preferred) in their jackets; slice while hot, season with pepper and salt, cut one onion very fine, one cup of table celery, very fine, and flakes of butter. Let get cold and before serving mix with mayonnaise or hot French dressing.

Select young beans and cut strings from both sides. Cut in three pieces lengthwise, throwing them into cold water as soon as cut. Cook in boiling, salted water till tender and drain. Sprinkle about two tablespoonfuls vinegar over them and stand away to cool. Serve with French dressing. Peas, carrots, turnips or potatoes diced may be added. Serve on lettuce with parsley and hard boiled eggs chopped fine.

Two cups of chopped celery, one cup apples, one cup Pecans or walnuts, all chopped fine and dusted with salt and pepper. Serve on lettuce leaves with mayonnaise.