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Fish Left-Overs: Salad

Bluefish Salad. 3 cupfuls cold flaked bluefish, teaspoonful salt, teaspoonful white pepper, cupful olive oil, 1 tablespoonful vinegar.

Flake the bluefish neatly and marinate for an hour with a French dressing made from the oil, vinegar, and seasonings. Arrange on a nest of lettuce, and serve with mayonnaise garnished with chopped olives. Clam Salad. 2 cupfuls cold clams, 1 cupful shredded lettuce.

Use for this salad cold steamed clams or left-overs from a Rhode Island bake. Take off the black heads and remove the skins. Serve in a nest of shredded lettuce. Marinate for ten minutes with French dressing, then serve.

Halibut Salad. 2 cupfuls cold halibut, 1 cupful shredded lettuce, cupful cold boiled potatoes.

Flake halibut into small pieces.

Shred the lettuce with scissors. Cut the potato into half-inch cubes. Mix fish and potato lightly. Lay in a nest of lettuce, and pour over it French dressing.

Salmon Salad Molds. 1 cupful cold salmon, tablespoonful lemon juice, ½ teaspoonful parsley, 2 drops Sauce, McIlhenny's Tabasco 1 tablespoonful gelatin.

Mix the salmon, lemon, parsley, tabasco, and gelatin, dissolved in a little water, with enough salad dressing to moisten. Wet dozen Dario molds. Fill with salmon, level the top of each one, place on ice, and turn out on lettuce leaves. Serve with a mayonnaise.

Spiced Fish.

Cold salmon, halibut, or shad makes tasty dishes when flaked and MRS. CURTIS'S COOKBOOK covered with hot spiced vinegar and left a day before serving. Cold fried fish is excellent served very cold.

Spanish mackerel is nice in this way.

Any kind of catsup or salad dressing may be served with it, but it is quite palatable with bread and butter, and makes a change from cold meat.