h piece with a little
butter, and broil (they make a very nice breakfast dish, served with
drawn butter). When cool, tear them apart, and cover with a plain salad
dressing; let stand for two hours. Half fill a salad-bowl with crisp
lettuce leaves; drain the fish and add it to the lettuce; add
mayonnaise; garnish with lemon-peel rings, hard-boiled eggs, etc., and
serve.

CORN SALAD, OR FETTICUS.--Carefully pick over two quarts of fetticus;
reject all damaged leaves; wash, and dry in a napkin. Place in a
salad-bowl; add a pint of minced celery and two hard-boiled eggs,
chopped fine; finally add a plain dressing, toss, and serve.

CRAB SALAD.--Boil three dozen hard-shell crabs for twenty-five minutes.
Let them cool, then remove the top shell and tail; quarter the
remainder, and pick out the meat carefully with a nut-picker or kitchen
fork. The large claws should not be forgotten, for they contain a dainty
morsel; the fat that adheres to the top shell should not be overlooked.
Cut up an amount of celery equal in bulk to the crab meat; mix both
together with a few spoonfuls of plain salad dressing; then put it in a
salad-bowl. Mask it with a mayonnaise; garnish with crab-claws, shrimps,
and hard-boiled eggs, alternated with tufts of green, such as parsley,
etc.

CRAY-FISH SALAD.--Cray-fish (or craw-fish) resemble small lobsters; they
are excellent as a salad, and are extensively used in garnishing fish
salads. Boil two dozen cray-fish for fifteen minutes in water slightly
salted; break the shells in two; pick out the tail part of each; cut it
in two lengthwise; remove the black ligament. Put into a salad-bowl the
small white leaves of a head of cabbage-lettuce; add the fish; pour over
them a mayonnaise. Garnish with the head part of the shells, tufts of
green, and hard-boiled eggs.

CRESS SALAD.--Cress is one of our best spring salads. Pick the leaves
over carefully, removing the bruised leaves and all large stems. Mince a
young spring onion; strew it over the cress, add a plain dressing, and
serve.

CUCUMBER SALAD.--If properly prepared, cucumbers are not apt to
interfere with digestion. They should be gathered early in the morning
and kept in a cool place until wanted. After peeling, slice them _very_
thin; sprinkle a little salt over them; let stand ten minutes, and add
cayenne, and equal parts of oil and vinegar. If allowed to remain in
salt water any length of time, if oil is omitted, or if their natural
juices a