Shrimp Salad
One can of shrimps, the heart leaves of four small heads of lettuce, mayonnaise dressing, French dressing.
Rinse the shrimps in ice water, drain and macerate them with a French dressing, let them stand in the ice-chest for two hours. Arrange the leaves of lettuce in the form of shells on the salad dish. Mix half the mayonnaise with the shrimp, and put a spoonful of the mixture into each shell. Drop into each shell, also, a teaspoonful of the remaining dressing; and serve the salad at once.
Tomato Baskets for Salads.
Tomatoes, parsley, sweetbreads or halibut or cucumbers, mayonnaise or French dressing.
Select firm, round tomatoes of about the same size, peel them and cut a slice from the stem end, then with a small spoon scrape out nearly all the inside pulp. A handle may be made by sticking a stalk of parsley of the right length into the opposite sides of the basket. This is a pretty case in which to serve a salad of sweetbreads or halibut with mayonnaisedressing, or cucumbers with French dressing.