Anchovy And Egg Salad

Rub a salad bowl with cut garlic and fill with crisp lettuce leaves. Put anchovies and sliced hard-boiled eggs on top and serve with French dressing.

Anchovy And Pepper Salad

Skin and bone six anchovies and chop very fine. Mix with a Spanish onion sliced very thin, two shredded sweet Spanish peppers, and a slice of bread cut into dice. Mix with French dressing and serve on lettuce or cress, adding more bread if desired.

Clam And Celery Salad

Cut clams into small pieces, season with onion-juice, mix with shredded lettuce or celery, and serve on lettuce with French dressing or Mayonnaise. Either cooked or raw clams may be used.

Sardine Salad - I

Arrange on a bed of lettuce, sardines and shrimps, alternately. Season with minced onion, chopped pickle, capers, and hard-boiled eggs. Pour over French dressing, season with tomato catsup, and serve cold.

Sardine Salad - II

Bone and flake drained sardines and put on tissue paper until the oil is absorbed. Mix with three times the quantity of finely cut celery and marinate in French dressing. Drain and serve on lettuce or cress with Mayonnaise.

Shrimp Salad

Mix cooked flaked shrimps with finely shredded lettuce and French dressing. Garnish with spoonfuls of Mayonnaise.

Shrimp And Asparagus Salad

Mix two cupfuls of cold cooked asparagus cut into short lengths with one cupful of cooked flaked shrimps. Serve with French dressing to which the pounded yolks of three hard-boiled eggs have been added.