ressing, of which one pint will be required.

MAYONNAISE OF FLOUNDER

Put some fillets of flounder into boiling water with a little salt and
lemon juice, and cook until tender, then drain thoroughly.

When cold, put them in the center of some chopped lettuce, cover with
mayonnaise sauce and garnish with slices of tomatoes and hard-boiled
eggs.

HERRING SALAD, No. 1

Soak four herrings in cold water overnight, and then rinse several times
in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel
two apples, and cut in dice. Mix with herring, then add one-half cup of
coarsely chopped almonds and one onion chopped fine. Remove the milsner
or soft egg from the inside of herring, and mash perfectly smooth. Add
one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix
well, and then pour over herring, stirring with a fork to prevent
mashing. Set in ice-box until ready to serve. Put sliced lemons on top.
Herring can be left whole, dressing made and poured over whole herrings.

HERRING SALAD, No. 2

Soak three nice herrings in cold water three hours. Then remove the head
and tail and bones. With a scissors cut in pieces as small as dice, add
one-half cup of English walnuts cut fine, one tablespoon of boiled beets
cut fine, two tablespoons of capers, one large apple cut in small pieces
and one dill pickle cut up. Then take the soft egg (milchner) and mix
with two cups of white vinegar until soft, add one teaspoon of sugar,
three cloves and allspice and pour the sauce over the ingredients. The
sauce should not be too thick. Mix all well together, and serve a
spoonful on a lettuce leaf for each person.

This salad will keep for weeks.

HUNGARIAN VEGETABLE SALAD

Mix together one cup each of cold cooked peas, beans, carrots, and
potatoes. Cover with French dressing and let stand for twenty minutes.
Add one cup of smoked salmon or haddock, cut in small pieces, the
chopped whites of four hard-boiled eggs and two stalks of celery. Mix
thoroughly, garnish top with yolk of egg pressed through a wire sieve;
and with cucumbers and beets, cut in fancy shapes.

SALMON SALAD

Either cold boiled salmon or the canned variety may be used. In the
latter event wash the fish, in cold water, drain and expose to the
outside air for at least one hour, as this removes any suggestion of the
can. Flake the fish into small particles and to each cupful of the fish
add the same quantity of shredded lettuce,