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.
CRESS SALAD
Watercress and nasturtium leaves. [French dressing]. Garnish with nasturtium blossoms.
CALF’S-BRAIN SALAD
Parboil the brains in acidulated water, blanch, cool, and remove all veins and membranes. Break in pieces and proceed as for [Crab Salad].