Rabbit Salad.—Rabbits are always cheap and good, from November to January, and should be enjoyed by the poor as well as the rich. Cut up the flesh of two roasted rabbits into neat pieces; place them in a bowl and cover with a plain dressing; add a teaspoonful of minced salad herbs; let stand for four hours. Put into a salad-bowl the leaves of three hearts of cabbage lettuce; drain the meat, and add to the lettuce. Put into a soup plate a teaspoonful of French mustard; thin it with a tablespoonful of the dressing drained from the meat, and gradually add to this a pint of mayonnaise, then pour it over the salad.
Salmon Salads.—Broil two salmon steaks; when done break the fish into flakes and add to it a little salt, pepper, and two tablespoonfuls of lemon juice. Let stand for an hour. Half fill a salad-bowl with lettuce; add the fish, and garnish with hard-boiled eggs, stoned olives, and a few spiced oysters.
No. 2.—Put into a salad-bowl three stalks of celery, sliced; add half a pound of canned salmon; arrange neatly; add mayonnaise; garnish and serve.
No. 3.—Boil a six-pound salmon, whole; when done and cold place it on a long fish-platter; prepare a red mayonnaise (see [Lobster Salad]); fill a paper cornucopia with the sauce and squeeze it through the small end over the fish in waves, to represent scales. Garnish with the small centre hearts of lettuce, hard-boiled eggs, cray-fish, and little mounds of shrimps or oyster crabs.
Sardine Salad.—Wash the oil from six sardines, remove skin and bone and pour a little lemon juice over them. Put into a salad-bowl the leaves of a head of crisp lettuce; add the fish. Chop up two hard-boiled eggs, add to the fish, and serve with a plain dressing. Some do not approve of the washing process, but one of the principal reasons why Americans dislike oil is the fact that they first tasted it on sardines with which a poor fish-oil is generally used, and the reason that the trade in sardines has fallen off, is owing to the poor oil used in the canning of these otherwise dainty fish.
Scollop Salad.—Soak twenty-five scollops in salt water for half an hour; rinse them in cold water and boil twenty minutes; drain. Cut them into thin slices; mix with an equal quantity of sliced celery; cover with mayonnaise, garnish, and serve.
Tomato Salad.—A perfect tomato salad is prepared as follows: Take three fine ripe August tomatoes and scald them a moment; skin, and set on ice to cool; slice; put them into a salad-bowl; add a teaspoonful of chopped tarragon and a plain salad dressing. Sliced tomatoes with mayonnaise are not to be despised.
E. C.'s Salad Dressing.
Pour one pint of boiling water into a farina boiler; add six tablespoonfuls of vinegar; place on the stove. Beat six eggs lightly. Mix, with a little cold water, two tablespoonfuls of mustard, two teaspoonfuls of salt, a pinch of cayenne pepper, and one heaping tablespoonful of corn-starch.