Salmon Salad

Remove bones and skin from salmon. Drain off liquid. Mix with French dressing or thin mayonnaise; set away for awhile. Finish same as lobster salad. Other fish salads may be prepared in same manner.

Tomato Salad

Pare with sharp knife. Slice and lay in salad bowl. Make dressing in the following manner: Work up saltspoon of each of salt, pepper and mustard, two tablespoons of salad oil, adding a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, four tablespoons vinegar; toss up with fork.

Cold Slaw

Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful mustard, salt and sugar, and pepper. Pour over the salad, adding, if you choose, three tablespoonfuls of minced celery; toss up well and put in a glass bowl.

Potato Salad

Four large potatoes, one-half a small onion, a little celery, chopped fine. If the potatoes have been boiled in their skin they are better. The dressing consists of one cupful of cream, one tablespoonful of corn starch, one egg, two tablespoonfuls of butter, three tablespoonfuls of vinegar, one-half teaspoonful of mustard, one of sugar, salt and pepper to taste.

Lily Salad

Place shelled, hard-boiled eggs in cold salt water for one hour. Wipe dry, cut a thin slice from large end of eggs, then with sharp knife, directing stroke from small end downward, cut whites into sections like petals of water lilies. Mash yolks of eggs, mix with equal quantity of grated cheese, moisten with French dressing, add salt and pepper, and arrange on lettuce leaves to stimulate center of lily, arranging whites for petals.

Celery Salad

Two bunches celery, one tablespoon salad oil, four tablespoons of vinegar, one teaspoonful of sugar, pepper and salt. Wash and scrape celery; lay in ice-cold water until dinner time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad bowl.

M. Q. S. B. Fruit Salad

One-half cup chopped walnuts, two apples sliced thin, one-half cup chopped celery; mix with lettuce leaves and serve with following salad dressing: Two eggs (yolks), two tablespoons sugar, two tablespoons butter, four tablespoons vinegar, one tablespoon salt, one tablespoon mustard. Mix together. Put in bowl and place in kettle of boiling water and stir until thick. Add the beaten whites of eggs the last thing before boiling. Thin with milk when you wish to use it. This dressing will keep two or three days.

Egg Salad

Boil six eggs until the yolks are very mealy. Boil also one dozen medium-sized potatoes, with jackets on. Peel eggs and potatoes and cut in dice. Add two slices onions. Put first a layer of one, then of the other, until all is used. Pour over it some cream salad dressing.

A Delicious Salad For Stuffed Peppers

One can of sardines picked into fine pieces with a fork, two tablespoohfuls of chopped pickles, two tablespoohfuls of chopped olives, mayonnaise dressing and salt and pepper to taste. Remove the seeds, membrane and stem end from the peppers and soak in salt water. Mix the olives, pickles, etc., with the sardines and add enough mayonnaise dressing to hold it together. Then drain the peppers dry and fill with the salad. Garnish the plate with lettuce leaves and olives.

Sardine Sandwich

Take one can of sardines, remove the back-bone from the fish, add juice of one lemon, one tablespoonful of Worcestershire sauce. Mix the above thoroughly and spread on buttered bread. Before placing layers of bread together, add a few slices of pickled onions.

Sardine Paste

Work required amount of sardines into a paste with a broad knife or spatula. Add to this very tiny pickled onions, the quantity depending upon the taste, about one-quarter as much onion as paste, is good. Season with Worcestershire sauce, salt, pepper, paprika, celery salt and a liberal amount of lemon juice.

This is delicious for sandwiches, to serve on small pieces of toast with cocktails, or on crackers with salad.

Sandwiches

Take each fish, lightly scrape off skin and remove the tail, and pick the meat into convenient sized pieces with a fork. Put the pieces into a bowl of lemon juice and let stand a few minutes. Then drain and spread on thin slices of bread between fresh lettuce leaves. If the "Soused" Sardines are used, substitute mayonnaise dressing for the lemon juice.

Sardine Sandwiches

Very tasty sandwiches can be prepared by mincing fish with half the quantity of hard-boiled eggs and moistening with mayonnaise dressing. Place this mixture between thin slices of bread and cut into small squares with a sharp knife.

Sardine Loaf

Take one can of sardines, two eggs, two tablespoonfuls melted butter, two cupfuls bread crumbs, pinch of cayenne pepper, and salt to taste. Mix all togther well, turn into a mold, cover and steam one hour. When cold, cut into thin slices. This is excellent for sandwiches, or served cold as a luncheon dish.

Sardine Canapes (Mrs. Robert Yates, East Oakland)

Take one can of sardines and chop them fine, removing the back-bone and tail. Toast a piece of bread. First place a strip of tomato, half an inch wide, across the toast. Fill in a like space with chopped sardines, then a strip of green pepper, after removing the seeds, put on toast green side up. Repeat this order until the toast is covered. Serve with mayonnaise at the side of the dish so as not to interfere with the appearance, which is made to look like the stripes of a flag.

This is an excellent entree.