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Left-over chicken makes a very good salad. To prepare a chicken especially for salad, rub well with salt and pepper, place one small onion and one bay-leaf inside, wrap with a napkin, tie securely and steam for three hours, or until a fork can be easily turned around in the meat. When the chicken is cold, cut the breast with a knife into pieces not too small and sprinkle with French dressing. The dark meat should not be used if a pretty salad is desired. If dark meat is used, cut in smaller cubes than white meat and the white meat will predominate in appearance. Mari- nate the chicken mixture and let it stand. Make a mayonnaise dressing, stir part of it into the celery, place the latter on a thin layer of lettuce, or else arrange it directly upon the salad-dish and dispose the tips of the celery prettily about the edge. Heap the chicken mixture in the center, pour over it the remainder of the mayonnaise, and garnish with white celery tops, beets cut in dice, capers, cold hard-boiled yolks of eggs that have been pressed through a colander, or any other arrangement that pleases the fancy. FISH SALAD 1 pound haddock or other fish i cup chopped celery 2 tablespoons oil Lettuce I tablespoon vinegar Mayonnaise Wrap the haddock in a clean cloth and boil it for ten minutes in salted water. The remains of almost any cold fish may be used in this way very satisfactorily, but the salad is more successful when made of fish that will flake nicely, such as salmon, cod, haddock, or halibut. Canned salmon will also make a very good salad. Remove the bones, pick the fish into fine bits while hot, turn over it oil mixed with vinegar and set away in a cold place. When about to serve, chop celery and add to the fish. Arrange crisp white leaves of lettuce in cup shapes on a platter, using one or two leaves for each, then lay one spoonful of the mixture in each cup and pour over it one spoonful of mayonnaise. LOBSTER SALAD 1 3^ cups diced lobster meat Mayonnaise 3/2 cup diced celery Lettuce Vinegar Remove the meat from fresh boiled lobster chilled. Reserve the creamy or green fat, together with the coral. If there are eggs on the tail fins, save them also. Cut the meat not too small. Sprinkle a very little vinegar over the lobster, but keep the celery crisp until it is time to make the salad. Then mix the meat and celery together, stir in enough mayonnaise to moisten and flavor the whole. Arrange the salad on the center of a bed of crisp white lettuce bordered with green lettuce leaves laid under the outer edges. Pour on the remainder of the mayonnaise and sprinkle over it the coral, well pounded, and if liked the eggs and a few capers. Garnish with the claws. Sometimes lettuce leaves are arranged on a platter in cup-like clusters of two or three each, and the salad is divided equally among the clusters. The salad may be served in the cleaned lobster shells. SARDINE SALAD ^4 cup sardines Lettuce leaves }i cup hard-cooked egg Mayonnaise or French dressing I cucumber Remove the skin and bones from sardines and mLx with chopped hard-cooked eggs. Cut cucumber in thin sHces and arrange on lettuce leaves. Add sardine and egg mixture. Serve with mayonnaise or French dressing. SHRIMP SALAD I pint cooked shrimps or Lettuce, shredded celery, or