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Salmon and Lobster Salad

If the salmon salad is made of the fish preserved in cans, drain it from the oil and mince the meat fine. Cut up one third as much lettuce or celery. For one box of salmon, boil four eggs hard; lay them in cold water a few minutes, shell and separate the whites from the yolks; lay the whites aside. Mash the yolks smooth with two tablespoonfuls sweet olive oil or one teacup sweet rich milk or Cream. The oil makes the smoothest and best paste. Dissolve in one teacup vinegar, 1 tablespoonful sugar. 1 teaspoonful salt. 2 or more teaspoonfuls fine mustard. Pepper to the taste.

Mix this with the paste and toss lightly over the meat with a silver fork. Ornament the dish in which it is served with the green leaves of the celery, or with curled parsley and the whites of eggs cut in rings. Lobster salad is prepared in the same way. Take the nicest parts of the lobster.--Mrs. C. C.