Catherine Owen's new cook book ..

that lie just under the shell. Save the coral, any eggs there may be under the tail, the white fat that adheres to the shell, and the green fat in the body. Cut the lobster into dice, or tear it with two forks ; pour upon it just enough French dressing to moisten and season it, or mayonnaise may be used. This may be done some time before the salad is eaten, but the putting together must be done the last thing; this is true of all salads; lay crisp white lettuce leaves or celery in the dish; lay on them the lobster, and the green and white fat; pour over it a mayonnaise; garnish with olives and the lobster claws; separate the eggs and sprinkle them over the salad dressing, or use the coral chopped if there are no eggs. Veal or lean roast pork when very tender and well cooked, dressed precisely in the same way as chicken salad, are exceedingly good, although they should never be used as a substitute for chicken in so-called ^^chicken salad." On their own merits they would meet approval, while under a false name they may be scorned. POTATO SALAD. Boil the potatoes in their shins till tender but not broken ; peal and slice them while warm ; let them get cold but not ice cold ; chop a teaspoonful of onion or olives very fine; throw it over them and pour over them French dressing enough to moisten them well. Potatoes boiled in their skins are less likely to break than when peeled beforehand. This is the usual way of making potato salad; but I prefer it made in the following manner: POTATO MAYONNAISE. Boil potatoes in their skins, peel and slice them as 200 Practical Recipes. above. Make mayonnaise sauce, chop a small onion very fine indeed, mix it with the mayonnaise, and dress the potatoes with it; garnish with tufts of parsley. BREAKFAST SALAD, (MURRAY). Scald two ripe tomatoes, take off the skin, put them into cold water or on ice; drain and either slice them, or cut them into sections as you would divide an orange; peel and slice very thin one cucumber; put in a salad bowl a few leaves of Romaine lettuce, add the tomatoes and cucumber, one spring onion cut up, and, if possible, a few tarragon-leaves; pour over the salad a plain salad dressing, TOMATO SALAD. Scald and skin fine ripe tomatoes ; cut them either in slices or in sections parallel to the core, leaving the hard core out; set them on the ice till very cold; pour over them either a mayonnaise or a French dressing. TOMATO SALAD, NO. 2. Scald some tomatoes, choosing round ones; skin them; let them get firm on ice; wash some fresh lettuce; put two or three young leaves in a saucer, using as many saucers as there are persons at table. Slice each tomato neatly and put the slices so that the tomato appears uncut. Set one on each saucer in the middle of the lettuce leaves; put on each a dessert-spoonful of mayonnaise sauce. CHAPTER XXX. BOILED PUDDINGS OF ALL KINDS.