CLAM AND CELERY SALAD
Cut clams into small pieces, season with onion-juice, mix with shredded lettuce or celery, and serve on lettuce with [French dressing] or [Mayonnaise]. Either cooked or raw clams may be used.
SARDINE SALAD—I
Arrange on a bed of lettuce, sardines and shrimps, alternately. Season with minced onion, chopped pickle, capers, and hard-boiled eggs. Pour over [French dressing], season with tomato catsup, and serve cold.
SARDINE SALAD—II
Bone and flake drained sardines and put on tissue paper until the oil is absorbed. Mix with three times the quantity of finely cut celery and marinate in [French dressing]. Drain and serve on lettuce or cress with [Mayonnaise].
SHRIMP SALAD
Mix cooked flaked shrimps with finely shredded lettuce and [French dressing]. Garnish with spoonfuls of [Mayonnaise].