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Scallop Salad

One pint of scallops, two cucumbers, one-half tablespoonful of salt, one tablespoonful of lemon juice, one bead of lettuce or cress, French or mayonnaise dressing, one onion.

Wash the scallops, then cook in boiling water with the salt and lemon juice half an hour. Drain, plunge into cold water, and when cold dry them in a napkin. Cut them in slices across the grain, and mix them with the sliced cucumbers. Cut the onion and rub it around the salad bowl, add the salad and pour over it a French or mayonnaise dressing. Garnish with lettuce leaves or cresses.