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Crab Salad

Crack the large claws of a crab and pick out the white meat in as large pieces as possible. Lay the contents of the carapace in the middle of a large dish; on that put the pickings from the breast, and on the top the pieces from the claws. Surround the pile with a small quantity of mixed salad, quartered lettuce-hearts, blanched endive, or water-cress. Pour a little mayonnaise or salad-dressing over the whole, and garnish the dish with the small claws and a little green parsley. The four black tips of the shells of the large claws, which children call soldiers, may be placed at the four corners. Be careful that the mixed salad is thoroughly dry. Time to prepare, three-quarters of an hour. Probable cost of crabs, from 10d. to 3s. 6d. each. Sufficient, a medium-sized crab for four persons.