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Fish Salad

Wrap in a fresh cloth one pound of solid fish (halibut preferred), and boil it for ten minutes in salted water. The remains of almost any cold fish may be used in this way very satisfactorily, but the salad is more successful when made of fish that will flake nicely, such as salmon, cod or haddock. Canned salmon will also make a very good salad. Remove the bones, pick the fish into fine bits while hot, turn over it two tablespoons of oil mixed with one tablespoon of vinegar or one-half tablespoon of lemon juice, and set away in a cold place. When about to serve, chop a head of white celery and stir it into the fish. Arrange crisp white leaves of lettuce in cup shapes on a platter, using one or two leaves for each; then lay one spoonful of the mixture in each cup and pour over it one spoonful of mayonnaise.