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Halibut Salad

Chop very fine one pound of cooked halibut, season with a few drops of onion juice, two teaspoons of lemon juice, one-half teaspoon of paprika, one and one-half teaspoons of salt and a few grains of cayenne; add one-third cup of thick cream, which has been beaten until stiff, and the whites of three well-beaten eggs.

Cook in buttered timbale molds until firm.

Chill, remove from pans, arrange on salad dish, garnish with mayonnaise around and on top of fish and shrimps at the base. - Maria Willett Howard.