Choose small oysters for this salad. If you can not get these, cut each oyster in half, but do not chop them. Drain the liquor from the oysters, and to every cupful of these add a cupful of crisp white celery cut into half-inch bits sprinkled lightly with salt. Mix and stir mayonnaise dressing through the mixture. Line a chilled bowl with lettuce leaves, fill with the oyster salad and pour a rich mayonnaise over all. Garnish with stoned olives.
Shrimp salad
For this dish you can use either the fresh or the canned shrimps. If the former, they must be shelled. If the latter, they must be taken from the can several hours before they are to be used and set on the ice. Line a salad bowl with crisp lettuce leaves, lay the shrimps upon these and cover with mayonnaise dressing. Serve at once.
Shrimp and tomato salad
Cut the tops from ripe tomatoes and remove the insides. Fill the tomato shells with cold boiled shrimps, with their backs up; set each tomato upon a leaf of lettuce and pour mayonnaise dressing over all. A pretty salad.
Crab and tomato salad
Carefully strip the skin from six large, firm tomatoes, and remove the centers. Fill the hollowed vegetables with the chopped and seasoned meat of six boiled crabs. Set the stuffed tomatoes in the ice for several hours. Lay on crisp lettuce leaves, and put a spoonful of mayonnaise dressing upon each tomato.
Shrimp salad and tomato aspic
Strain the liquor from a can of tomatoes through coarse muslin. Put over the fire, season with salt and paprika and the strained juice of a small onion. When it boils skim well and pour over half a box of Coxe’s gelatine, which has been soaked three hours in a cup of cold water. Set away to form into a jelly.
When ready to use it line a salad dish with lettuce, arrange the contents of a can of shrimps (strained) upon the leaves, and spoonfuls of tomato jelly upon the shrimps. Send around French salad dressing with it.