The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1906-09-12
SOME FISH SALADS.
APPETlzlNe DISHES EASILY AND
INEXPENsIVELY MADE.
Herring, Sardlne, Salmon and Lobster
Salads, That You Can Prepare
Quickly in Cases Of Emery
ency That viii Arise.


HERRING SALAD.-Heat through
by turning on the stove three well
smoked herring, then tear off the
heads and pull the skin away, split,
take out the backbones, and cut up
into small bits, or to shred them is
better Put in salad bowl, add one
small chopped onion, two hard boiled.
chopped eggs and one boiled potato:
cut fine with teaspoonful OF chopped
parsley; season with a teaspoonful Of
salt, one of pepper, three tablespoon.
fuls of vinegar, and two OF oil Mix
well and II you have it, decUrata
with a boiled beet.
SARDINE SALAD.-AIow three
sardines for each person; bone and
tllet these, carefully removing ali the
skins, and set them aside until re
quired Boil two eggs for three min
utes, shell them, and break them up
In your salad bowl with spoon; mix
with them a teaspoonful each OF
French muetard and essence 81 ancho-
vies, the strained oil from ale tin of
sardines with as much oil as Will
make three teaspoonfuls in all; add
chill, shallot. and coed malt vinegar
TO taste. Cut up some nice crisp let
tuce and mix It well with the dress
ing, but only Just before It is to
be served. Put a little heap Of mus
tam and oress In the center of the
salad, with whole red capsicum
upon It. Arrange the sardines round,
and outside these border of mustard
and cress dotted here and there with
slices Of red capsicum.
SALMON SALAD.-One quart of
cooked salmon, two heads of lettuce,
two tablespoonfuls of lemon juice, one
of vinegar two of capers, one tea
spoonful Of salt. one-third OF tea.
spoonful of pepper a eupful of nay
onnaise dressing or the French dress
ing, Break ~ the salmon with two
silver forks, Add TO It the salt, pep
per vinegar and lemon juice. Put
in the ice chest or some other cold
place for two or three hours. Pre-
pare the lettuce as directed for lob
ster salad AT serving time pick out
leaves enough to border the dish Cut
or tear the remainder In pieces and
arrange these In the center of a fat
dish On them heap the salmon
lightly and cover with the dressing.
Now sprinkle on the capers Arrange
the whole leaves at the base. and.
II You choose. lay one-fourth OF a
thin slice of lemon on each leaf.
LOBSTER SALAD.-Put a large lob. |
ster over the fire in boiling water
slightly salted boil rapidly for about
20 minutes: when done il will be of |
a bright red color and should be re-
moved, as II boiled too long, Il win
be tough when cold. crack the claws /
after first disioiniing, twist on the I
head, which is used in garnishing; |
spit the body IN two lengthwlse; pick /
ont the meat in bits not too fine, /
saving the corgl separate; 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 we'll add four tablespoons
salad oil, dropping Il In slowly. beat
ing all the time, then add a little salt.
cayenne pepper, lalf teaspoon mixed
and two tablespoons vine.
gar Pour this over the lobster lust
before sending to table.