Salmon Salad
French and mayonnaise dressing, salmon, celery, tarragon leaves, lobster coral, hard-boiled eggs.
Cook slices of salmon; when cold separate the flesh in flakes. Cut some celery quite fine, place it in a salad bowl with the salmon over it; pour evenly over this a French dressing, then a mayonnaise. Decorate the top with tarragon leaves, lobster coral and quartered hard-boiled eggs. Normandy Salad. (Mrs. Lincoln.) One pint French peas, one pint English walnuts, one-half head lettuce, four nasturtiums, mayonnaise dressing.
Use the small French peas that come in the glass jars. Pour them into a colander, rinse in cold water, drain and dry on a towel. Fresh peas will, of course, be preferred in their season and should be cooked, drained and chilled. Blanch the walnuts by letting them remain in boiling water a few minutes, then cut them into bits the size of the peas. Sprinkle them with salt, and mix the peas and nuts together with enough mayonnaise to moisten and hold them together. Arrange it on lettuce leaves with bright yellow nasturtiums here and there between the leaves. Cover the nuts and peas with mayonnaise.