Fish Salad
Take a pound of cold boiled lake trout; shred into pieces an inch in length. Make a dressing of the yolks of three eggs, rubbed to a smooth paste with salad oil; add one teaspoonful of salt, one of pepper, one tablespoonful of made mustard, one of sugar, and lastly six tablespoonfuls of vinegar. Beat the mixture until light, and just before pouring it over the fish, stir in lightly the frothed white of a raw egg. Put in your dish with six tablespoonfuls of vinegar and half the dressing stirred in with it; spread the remaining over the top, and lay blanched lettuce leaves around the edges, to be eaten with it -Mrs. S. S. Roddis.
CHAPTER XIII.