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Show 'The KITCnm SnrcsM NSW to nmiiy by ehinre, but thsy alway fv themselves the credit. Enthusiasm U the beginning; and the culmination, of all things worth while. 8IMPLE FISH SALADS. A can of salmon may be transformed trans-formed Into dozens of delightful sal-gjjj- ads using celery, pickles, I coconut, encumber, to- EvJM ma toes, capers, and any yTB nu,nw'r ' other corahl- Bjj- nations. A Bermuda mi- Jj I Ion, shaved fine; a little iajQJ cabbage, a can of sal- afBl J mon, and a sour pickle, lJ finely chopped, mixed with a good dressing, makes a most tasty salad. Crab-Meat Salad. Use twice as much crab-meat as celery, cut very fine, stir them Into a mayonnaise dressing. Break the meat Into uniform pieces, heap upon a bed of lettuce and pour the dressing over It. Serve cold. Sardine Salad. Cut two stalks of celery Into small pieces, chop a hnlf tenspoonful of parsley, remove the skins and bones from a box of sardines sar-dines and break Into small pieces. Toss nil together and chill. Serve with a boiled dressing, diluted with some of the olive oil from the surdlne can, If It Is n-gnod flavor. Oyster Salad. Small oysters are better to use for a salad, as the larger ones when cut look unattractive Scald the oysters In their own liquor until the edges curl, drain and carefully remove re-move all pieces of shell, set on Ice to chill until serving time. To every quart of oysters allow two stalks of celery, cut Into quarter-Inch pieces. When time to serve, toss the oysters and celery together In a salud bow! which has heen rubbed with the cut side of a clove of garlic, then pour over the following dressing: Bent the yolks of three eggs until thick, ndd a ten-spoonful ten-spoonful of salt, a few dashes of cayenne cay-enne nnd half a teaspoonful of mustard, mus-tard, the grated yolks of two hnrrl-cooked hnrrl-cooked eggs and two tHblespoonfuls of olive oil ; pour In slowly while the mixture Is being beaten. Bent until smooth, thin with three tablespoonfuls of lemon Juice or mild vinegar. Tuna Fish Salad. This Is a fish which Is especially fine fluvored. cnlled the turkey of the sea. It Is sometimes ennned under the name of tunny flsh. Use the shredded flsh with celery and nny sulnd dressing with a bit of sour pickle, finely chopped, or a tublenpoon-f tublenpoon-f til of two chow or piccalilli. |