The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1906-09-06
SOME FISH SALADS.
A. sxe DISHES EASILY AND
-PEasIsELY MADE
eerrins. ssrsins, ssi1on ane lesstsr
sslszs. Thst Yss Can Prepare
Quickly ia Cases q Euers
eney Thsf Viii Arse


HERRING sALAD-Heat through
tr turainz o. ths stove thEes vel
.-.ke1 hsrring. thea Tear o1 ne
hezds and pull the skin away sDAl
rake ont the bzckbones. acd cut up
irto snail bits. Or 10 shred them =
better. Put IN = salad bowl. add ons
suau choDDed onion. rE0 hard boiled,
ctorued ezzs. and one bOile1 potzfos
cut ane with a teaspoonfEi o. cloppel
usuley. season vifh teaspoonf1l 81
salt. one Of pepper. three tzoiespoon'
fuIs Of vinegar. and tFo Of OIL Nh
vel and II you have Il. decorate
with 3 boiled beet
sARDINE sALAD-AlioE tnree
sardiues for each person; bone and
hIIst these. carefully removing AZ tne
skins. and sci them aside until re-
euired. Boil two eggs for three MD
ufes. shell them. and break them up
IA your salad bowl With 4 spoon nlix
,-fth them 4 teaspO0nful each of
French mustard and essence of aneno-
yies. the strained oil from the tn ol
.srsines With as much oil a. VIII
make three fezspoonfuls In all add
chill. shallot, and good malt vinegar
N taste Cut up some nice crisp let
tuce And mix Il well With the dress
Ing. bat only Just before Il Is 70
ba served. Put a little heap OF mus
tard and cress IN the center Of the
salad. with a whole red eapsicum
uuou H. Arrange the sardines round,
and outside these border Of mustard
ana cress dotted here and there Win
slices Of red capsicum-
SALMON sALAD-One quart OF
cooked salmon. two heads OF lettuce,
two tablespoonfuIs Of lemon juice. one
Of vinegar. two Of capers, one tea
sDoouful Of salt, one-third Of tea
spoonful Of pepper. a cupful OF may
onnaise dressing or the French dress
ing. Break up the salmon with Two
silver forks. Add 10 Il the salt. pep
Der. vinegar, and lemon juice Put
in the ice chest or some other cold
place for two OF three hours Pre-
mare the lettuce as directed for lob
ster salad. At serving time PICK out
leaves enough 20 border the dish Cut
or tear the remainder In pieces and
arrange these in the center OF a nat
dish. On them heap the salmon
lightly and cover with the dressing
Now sprinkle on the eapers Arrange
the whole leaves AZ the base, and,
II you choose. lay 0nefourth Of
thin slice of lemon on each leaf
LOBSTER sALAD.-P5B a large lob
ster over the Ere in boiling water
slightly salcsd: boil rapidly for about
% minutes. when done Il viii be OF
. bright red color and shouh Be re-
moved. as. n boiled too I0aE X viii
Be tough: when cold. crack the claws
after first diEionting. twist OF the
head. which fs used In garnishing;
split the BODY tn two lengthwfse. pick
out the meat in bits not too fine.
saving the coral separates cut up a
large head slightly and place on a
dish. over which lay the lobster. put
ting the coral around the outside
For dressing take the yolks Of three
eggs. beat well. add four tablespoons
salad oil. dropping II in slowly. beat
ing all the time: then add little salt.
cayenne pepper. half teaspoon mixed
mustard. and two tablespoons vine
gar. Pour this over the lobster JUST
before sending to table