Pepper to the taste.
Mix this with the paste and toss lightly over the meat with a silver fork. Ornament the dish in which it is served with the green leaves of the celery, or with curled parsley and the whites of eggs cut in rings.
Lobster salad is prepared in the same way. Take the nicest parts of the lobster.—Mrs. C. C.
Lobster Salad.
Chop up one can of lobsters; cut in small pieces as much celery. Then cream with one teacup butter, one tablespoonful mustard, one tablespoonful sugar, one teaspoonful salt, and yolks of four hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper vinegar (simply pepper steeped in vinegar and sweetened with a little sugar), and pour the mixture over the lobster and celery.—Mrs. S. T.
Fish Salad.
Boil four flounders, or any medium sized fish; when done, take off the skin and pick out the bones, then shred very fine. Add pepper and salt, one tablespoonful mixed mustard, a half cup vinegar, and half a pound butter, and mix all well with the fish. Put into shallow pans, set in the oven and bake ten minutes. When cold put over it a little Worcestershire sauce, and sherry wine.—Miss F. N.
Terrapin Salad.
Boil them until the shells will come off easily and the nails pull out; then cut into small pieces and carefully remove the sand-bag and gall.
To three good sized terrapins, take six hard-boiled eggs; remove the yolks and rub into a powder with half a pound sweet butter. When creamy and light, add one teaspoonful flour. Put this with the meat into a saucepan; season with cayenne pepper and salt, and let it boil for one or two minutes. Just before taking from the fire, add wine to taste, and if desired, a little mace.