SCALLOP SALAD
Parboil the scallops, drain, and cool. Cut coarsely, and mix with half the quantity of finely cut celery. [Mayonnaise].
OYSTER SALAD
Prepare according to directions given above. Mushrooms may be added if desired.
STUFFED-TOMATO SALAD
Scald, drain, skin, and chill large, well-shaped, ripe tomatoes. Cut a slice off the blossom end, scoop out the pulp, drain, mix with an equal quantity of finely cut celery and a little minced onion. Mix with [mayonnaise], fill the shells, put a spoonful of stiff [mayonnaise] on top, with a little sprig of parsley upright for a garnish, or an English walnut meat. Any salad which combines well with the flavor of tomato may be served in tomato shells, and as a cupful of salad will stuff several tomatoes, the problem of insignificant salad left-overs is often solved in this way.
SHRIMP SALAD
Use either canned or fresh shrimps. Break into small bits, mix with [mayonnaise], and serve on lettuce leaves.