Salmon Salad

 Persons who are fond of salmon will find salmon salad a very agreeable dish. In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon.

SALMON SALAD

(Sufficient to Serve Six)

2 c. salmon

1 c. diced celery

1/4 c. diced Spanish onion

3 or 4 sweet pickles, chopped fine

French dressing

Salad dressing

Lettuce

Look the salmon over carefully, removing any skin and bones. Break into medium-sized pieces and mix carefully with the celery, onion, and chopped pickles. Marinate this with the French dressing, taking care not to break up the salmon. Drain and serve with any desired salad dressing on salad plates garnished with lettuce.

TUNA-FISH SALAD.
--A salad that is both attractive and appetizing can be made by using tuna fish as a foundation. This fish, which is grayish-white in color, can be obtained in cans like salmon. As it is not high in price, it gives the housewife another opportunity to provide her family with an inexpensive protein dish.

TUNA-FISH SALAD

(Sufficient to Serve Six)

1 c. tuna fish

1/2 c. diced celery

1 c. diced cucumber

Salt and pepper

Vinegar

Lettuce

Mayonnaise

Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the celery and cucumber, mix with the fish, and sprinkle with salt and pepper. Dilute some vinegar with water, using half as much water as vinegar, and sprinkle enough of this over the mixture to flavor it slightly.

Allow the mixture to stand for about 1/2 hour in a refrigerator or some other cold place and just before serving pour off this liquid. Heap the salad on lettuce leaves, pour a spoonful of mayonnaise over each portion, and serve.

LOBSTER OR CRAB SALAD.
--Lobster salad and crab salad are made in practically the same way, so that a recipe for one may be used for the other. The meat may be either fresh or canned, but, of course, fresh lobster or crab meat is more desirable if it can be obtained.

LOBSTER OR CRAB SALAD

(Sufficient to Serve Six)

2 c. lobster or crab meat

1 c. diced celery

French dressing

Lettuce

Mayonnaise

1 hard-cooked egg

Chill lobster or crab meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over the top, garnish with slices of hard-cooked egg, and serve.