The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1906-09-14
SOME FISH SALADS.
APPETlzlNe DISHES EASILY AND
'NESPENsivELY MADE.
Herring, sardine, Salmon and Lobster
Salads, That You Can Prepare
Quickly In Cases Of Emera.
eney That VIII Arise.

HERRING SALAD--lieat through
by turning on the stove three we'll
smoked herring. then tear on the
heads and pull the skin away, split
take out the backbonos. and cut ~
Into small bits or tn shred them IL
better. Put In salad bowl. add one
small chopped onion. two hard boiled
chopped eggs. and one boiled potato.
cut lnc with a teaspoonful OF chopped
parsley. season with q toaspoonful OF
salt, one Of pepper. three tablespoon
fuls Of vinegar. and two of oil Mix
well, and " you have IT, decorate
with boiled beet
sARDINE sALAD-Allow three
Hardinos for each person. bone and
flllct these. carefully removing ail m,
skins. and set them aside until re-
qulrod. Boil two eggs for three min
utcs. she'll them and break them ~
In your salad bowl with n spoon. mix
with them a toaspooniul each ul
French mustard and essence OF ancho
vies the strained oil from the tin Of
sardlnes with IA much oil as will
make three teaspoonfulg In all; add
chill. shallOt and good malt vinegar
to taste. Cut up some nice crisp let
tuco and mix II well with the dress.
Ing, but only just before II ~ to
be served. Put a little heap Of mus.
tam and crcss In the center Of the
salad, with a whole red capsicum
upon H. Arrange the sardinos round,
and outside these a border OF mustard
and crcss dotted here and there with
slices OF red capsicum.
SALMON SALAD-O quart Of
cooked salmon two heads OF lettuce.
two tablcspoonluls OF lemon Juice. one
Of vinegar. two Of capcrs. one tea.
spoonful ~ salt. onc.thlrd Of tea.
spoonful Of pepper a cupful Of may
onnaiso dressing or the French dress.
INK Break up the salmon with two
silver forks Add to II 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 az directed fur lob
stor 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 fiat
dish. on them heap the salmon
lightly and cover with the dressing
Now sprinkle on the capers Arrange
the wholp leaves at the base, and.
II you choose. lay one.fourth of a
thin slice Of lemon on each leaf
LOBSTER SALAD.-Put large lob.
ster over the fre In boiling water
slightly sailed; boil rapidly for about
20 minutes. when done II will bt Of
a bright red color and should be re-.
moved as, II boiled too long. II will
be tough: when cold, crack the claws
after first disiolntng twist on the
head. which IL used In garnlghlng;
split the body In two longthwlsc: pick
out the meat In bits not too fine.
saving the coral separate; cut mp 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 Il In slowly. beat.
ing all the time; then add little salt.
cayenne pepper, half teaspoon mixed
musttsS. and two tablespoons vine.
gar. Pour this over the lobster Just
before sending To table.