Pond Lily Salad

Remove the shells from four eggs cooked hard and around the center of each egg, with a small, sharp knife, cut deep a zigzag line. Separate the egg, following the line marked, which will give the tops an uneven surface, with scalloped or pointed edges. Wash the lettuce and throw into cold water. When crisp, remove, and shake out all the water. Arrange the egg, with its white edge and yellow center, on a lettuce leaf, like a pond lily with its pod. Garnish with small ornamentations of beet, cut in the shape of mushrooms. Serve at once with French dressing.

Crab Meat Salad

Use twice as much crab meat as celery. Cut vegetable stalks into fine pieces and stir them into the mayonnaise. Break the meat into pieces of uniform size, heap it upon a bed of lettuce leaves, and pour the dressing over the mount. Serve cold.

Hawaiian Salad. Recipe given on Page 272.

Grape Salad in Tent. Recipe given on Page 273.

A Spring Luncheon Table, with Violets for the Centerpiece, and laid with the Service Plates ready for the Soup Service.

Sardine Salad

Cut two stalks of celery into small pieces and finely chop enough parsley to make one-half of a teaspoonful. Remove the skin and bones from a small box of sardines, then break the fish into small pieces. Lightly toss the celery, parsley, and fish together, and let them get very cold before serving. Serve cold.

Oyster Salad

Small oysters are best to use for salad, as cutting the large ones is apt to make the dish look unattractive. Scald the bivalves in their own liquor until the edges curl slightly. Drain them, wash to remove all pieces of shell, and set them on the ice to chill until serving time. To every quart of oysters allow two large stalks of celery cut into quarter-inch pieces. When time to serve toss the fish and vegetables lightly together in the salad bowl and pour over them a dressing made according to this recipe: Beat the yolks of three eggs until they are lemon colored, then add one level teaspoonful of salt, half a teaspoonful each of pepper and prepared mustard, the grated yolks of two hard-boiled eggs, and, lastly, two tablespoonfuls of olive oil poured in very slowly while the mixture is being beaten. Beat well until smooth, then, while stirring briskly, thin with three tablespoonfuls of lemon juice. Mild vinegar can be substituted for the lemon juice if desired. A suggestion of horseradish and tabasco sauce is used with this combination.