The Myrtle Reed Cook Book

by Myrtle Reed

BOHEMIAN SALAD

Mix fried oysters or fried scallops, cold, with half the quantity of finely cut celery. Serve very cold on lettuce leaves with [mayonnaise].

CRAB SALAD

Use the meat of boiled crabs flaked into pieces of uniform size. The canned crab meat is very good. Add half the quantity of finely cut celery, mix with [mayonnaise], and serve on lettuce leaves.