The Myrtle Reed Cook Book

by Myrtle Reed

SMELT SALAD

Boil the smelts, drain, cool, and flake the meat. Mix with cucumber dice, or finely cut celery, and serve on lettuce leaves with [mayonnaise].

LOBSTER SALAD—I

Pick out the meat of a cold, boiled lobster, mix with [mayonnaise], and serve on lettuce leaves.