[898.] Tripe Salad.— Boil 2 pounds honeycomb tripe in salt water till tender; when done drain off the water, cut the tripe into 1 inch square pieces and mix it with mayonaise; put the salad into a dish and let it stand in a cool place for 1 hour before serving. A few hard boiled eggs cut into slices may be added to this salad; also finely cut celery and lettuce leaves.
[899.] Herring Salad.— Lay 6 herrings for 24 hours in cold water, take them out, remove skins and bones, wipe dry with a towel and cut them into small square pieces; cut in the same manner 3 boiled beets, 2 white onions, 1 pound roasted veal, 3 sour apples and 5 small pickles; mix these ingredients together and prepare the following sauce:—Stir the herring milk to a cream and slowly add 1 cup salad oil, 2 teaspoonfuls sugar, the yolks of 4 eggs, ½ cup vinegar, 2 tablespoonfuls stewed cranberries, a pinch of cayenne pepper and 4 tablespoonfuls French mustard; when all are well blended together mix the sauce with the herring and other ingredients and let it be ready 2 hours before serving; shortly before serving put the salad into a dish and garnish with small girkins, beets cut into fancy shapes, salted olives, hard boiled eggs and capers or mixed pickles.
[900.] Salad à L’italienne.— Soak 6 Dutch herrings for 12 hours in cold water; then take them out, remove the skins and bones and cut the meat into small long strips a little wider than a straw and ¾ inch in length; also cut 1 pound cold boiled beef tonge, 1 pound cold roasted veal, 3 greening apples and 6 small pickles; after the ingredients are all cut the same way mix them well together and mix them with a fine mayonaise; set the salad on ice for several hours; when ready to serve put the salad into a dish and garnish with finely chopped hard boiled eggs and salted olives; sprinkle over a few capers and serve.
[901.] Chicken Salad.— Select a plump 1-year old chicken for this; singe and draw it, wash in cold water and put the chicken in a kettle; cover with boiling water, add ½ tablespoonful salt and 2 onions; cover and boil slowly till tender; when done remove the kettle from the fire and let the chicken remain in the broth till cold; then take it out, remove the skin and bones and cut the meat into small pieces; take the white part of 1 nice bunch celery and cut it very fine; add it to the finely cut chicken, pour over Mayonaise No. 1 and set it on ice for 2 hours before serving; when ready to serve put the salad into a salad dish and garnish with the small celery tops, which should lay for 1 hour in ice water; stick them all around in the salad and sprinkle ½ cup capers all over the salad. Some freshly grated cocoanut sprinkled over this salad is a great improvement; or garnish to taste.
[902.] How to Boil Lobster.— Select a good sized lobster, put it into a kettle of boiling water, head first, add a small handful salt and boil till the lobster has attained a bright red color, which will take from 20 to 30 minutes; when done take the lobster out and plunge it into cold water; let it lay in the cold water for 5 minutes; then take it out and when cold put the lobster away in a cool place till wanted.
[903.] Lobster Salad.— Split open the body and tail of a boiled lobster and crack the claws; pick out all the meat and cut it into pieces about ¾ inch in size; put the meat into a salad dish and pour over Mayonaise No. 1; let it stand in a cool place or on ice for ½ hour; then garnish the dish; lay a border of young lettuce leaves around the dish; lay over them some hard boiled eggs cut into quarters and sprinkle over the salad 1 spoonful capers. Canned lobster may be used for this salad. Another way is to cut white celery into small pieces, put it into a salad dish and mix well with a fine mayonaise; then add the lobster meat cut into small pieces and let the salad stand on ice or in a cool place for 1 hour before it is served; chop coarsely a few hard boiled eggs and sprinkle them over the salad.
[904.] Salmon Salad.— Select a nice piece of salmon weighing about 2 pounds; place a saucepan with boiling water over the fire and add a bunch of parsley with 2 bay leaves, 2 blades mace and a sprig of thyme; add 1 onion with 4 cloves stuck in it, 1 tablespoonful salt and ½ cup vinegar; when this boils put in the salmon and let it boil 3 minutes; then draw the kettle to side of stove and let it simmer until tender; as soon as done remove the fish and set it in a cool place; when cold remove the bones and break the meat into pieces; put it into a salad dish, pile up high in the center, pour over a fine Mayonaise No. 1 and garnish the dish with young lettuce leaves or cresses; chop some hard boiled eggs and sprinkle them with a few capers over the salad. It is best to let the salad stand on ice for 1 hour before it is garnished and served. Canned salmon can be used instead of fresh salmon.
[905.] Shrimp Salad.— Extract the meat from some freshly boiled shrimp, put it into a dish, squeeze over some lemon juice, pour over a few spoonfuls fine oil and let it stand in a cool place for 1 hour; 1 hour before serving put the shrimp into a salad bowl, pour over a fine mayonaise (see Mayonaise) and garnish with cresses or lettuce leaves and hard boiled eggs cut into quarters.
[906.] How to Boil Shrimp.— Put the shrimp alive into the salted boiling water, allowing ¼ pound salt to 1 gallon water; boil them from 5 to 8 minutes; when they change color they are done; serve them with vinegar and oil.
[907.] Halibut Salad.— Put a piece of halibut into salted boiling water with ½ pint vinegar and add 1 or 2 onions, a bunch of parsley, a sprig of thyme, 1 bay leaf, 6 cloves and 2 blades mace tied together; bring it to a boil quickly; draw the kettle to side of stove and let the fish simmer until tender; when done take the fish out of the water and when cold cut it into 1 inch pieces; put the pieces into a dish high up in center and pour over it a mayonaise; garnish with green lettuce and hard boiled eggs.