The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1906-09-08
SOME FISH SALADS.
APPETizlNo DISHES EASILY AND
iNExPENsIvELY MADE.
Herring, sardine, Salmon and Lobster
Salads, That You Can Prepare
Quickly In Cases of Emero-
ency That Will Arise.

HERRING SALAD.-Heat through
by turning on the stove three well
smoked herring, then tear of 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 a 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 teaspoonful Of
salt, one Of pepper, three tablespoon
fuls of vinegar, and two of OIL Mix
well, and II you have 1t, decorate
with boiled beet.
SARDINE SALAD.-Allow three
sardines for each person; bone and
fillet these, carefully removing all 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 a spoon; mix
with them teaspoonful each OF
French mustard and essence of ancho-
vies, the strained oil from the tin OF
sardines with as much oil as will
make three teaspoonfuls in all; add
chill, shallot, and good malt vinegar
to taste. Cut up some nice crisp let
tuce and mix it well with the dress
ing, but only just before 1t Is to
be served. Put little heap of mus
tard and cress in the center of the
salad with whole red capsicum
upon 1t. Arrange the sardines round,
and outside these a 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 cupful of may
onnaise dressing or the French dress
ing. Break up 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 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 q
thin slice of lemon on each leaf.
LOBSTER SALAD.-Put large lob
ster over the fire in boiling water
slightly sailed; boil rapidly for about
20 minutes; when done it will be OF
q bright red color and should be re.
moved, as, II boiled too long, 1t will
be tough; when cold, crack the claws
after first disjointing, twist off the
head, which is used in garnishing;
split the body in two lengthwise; pick
out the meat in bits not too fine,
saving the coral 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 yclks Of three
eggs, beat well, add four tablespoons
salad oil, dropping 1t 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.