Sardine Salad
Remove bones from one dozen sardines; mix four hardcooked eggs finely chopped, twelve pimolas finely chopped, and three pickles finely chopped. Marinate with a French dressing. Serve sardines on lettuce and dot over them spoonfuls of the egg mixture.
Salmon Salad No. I Prepare the same as Lobster Salad No. 1.
Salmon Salad No. 2 Prepare and serve the same as Lobster Salad No. 2.
Salmon Salad No. 3 Mix two cups cold cooked salmon with enough mayonnaise dressing to make it creamy. Pack in timbale molds, chill; remove from molds. Serve on lettuce, and garnish with marinated slices of cucumber and mayonnaise dressing.