Fish Salad

FISH SALAD -1

Cold Boiled Fish
1 Lettuce
1 Egg
Salad Dressing

flake up the fish free from skin and bone.
Wash and dry the lettuce and shred it up, mix the fish with salad dressing.
Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing.
Do this alternatively, leaving plenty of lettuce for the top; garnish with hard boiled eggs cut into slices.


FISH SALAD -2
(Salmon or Tuna fish)

1 can salmon or tunny (or tuna) fish
1 cupful shredded cabbage or sliced celery

Drain the oil from the fish; remove the bone and bits of skin.
Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing.
Arrange on lettuce and garnish as desired.
If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.
The salmon may be marinated before adding the other ingredients.
When this is done, the salad dressing may be omitted.
Salmon contains so much fat that it is not well to add more oil after marinating.


FISH SALAD -3

Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced;
pour over a fine salad mixture, and arrange it into a shape, high in the centre, and garnish with hard eggs cut in slices;
a little cucumber mixed with the salad is an improvement.

The mixture may either be a common salad mixture, or made as follows:
take the yolks of three hard boiled eggs, with a spoonful of mustard, and a little salt, mix these with a cup of cream, and four table-spoonsful of vinegar, the different ingredients should be added carefully and worked together smoothly, the whites of the eggs may be trimmed and placed in small heaps round the dish as a garnish.


FISH SALAD WITH VINAIGRETTE.

If the boiled fish is whole, take off the head and skin, and then place it in the centre of a dish. Have two cold hard-boiled eggs, and cut fine with a knife or spoon.
Sprinkle the fish with this, and garnish either with small lettuce leaves, water-cresses, or cold boiled potatoes and beets, cut in slices.
Place tastefully around the dish, with here and there a sprig of parsley.
Serve the vinaigrette sauce in a separate dish.
Help to the garnish when the fish is served, and pour a spoonful of the sauce over the fish as you serve it.
This makes a nice dish for tea in summer, and takes the place of a salad, as it is, in fact, a kind of salad.

Casserole Fish Recipe

CASSEROLE OF FISH

Cook 1 cupful of rice or barley. Measure the ingredients given in Salmon Timbale or Loaf, using salmon or any kind of canned or cooked fish, and prepare a fish loaf. Let the cereal cool slightly after cooking. Then line a baking dish or a mold with about three fourths of the cooked rice or barley, pressing it in the dish firmly with a spoon. Put the fish mixture in the cavity and cover it with the remainder of the cereal. Steam the food 30 to 45 minutes. Turn from the mold and serve hot with White Sauce as directed for Salmon Timbale.



CREAMED TUNA FISH.

Combining canned tuna fish with a cream sauce and serving it over toast makes a dish that is both delicate and palatable one that will prove very satisfactory when something to take the place of meat in a light meal is desired.

3 Tb. butter
3 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1-1/2 c. hot milk
1-1/2 c. tuna fish
1 egg

Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk, and when this has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the slightly beaten egg and cook until this has thickened.
Pour over toast and serve. Sufficient to Serve Six.

Tuna Salad Recipe

TUNA SALAD #1

A salad that is both attractive and appetizing can be made by using tuna fish as a foundation. This fish, which is grayish-white in color, can be obtained in cans like salmon. As it is not high in price, it gives the housewife another opportunity to provide her family with an inexpensive protein dish.

1 c. tuna fish
1/2 c. diced celery
1 c. diced cucumber
Salt and pepper
Vinegar
Lettuce
Mayonnaise

Open a can of tuna fish, measure 1 cupful, and place in a bowl.
Dice the celery and cucumber, mix with the fish, and sprinkle with salt and pepper.
Dilute some vinegar with water, using half as much water as vinegar, and sprinkle enough of this over the mixture to flavor it slightly.
Allow the mixture to stand for about 1/2 hour in a refrigerator or some other cold place and just before serving pour off this liquid.
Heap the salad on lettuce leaves, pour a spoonful of mayonnaise over each portion, and serve.



TUNA SALAD #2

1 can tuna fish
1 cupful shredded cabbage or sliced celery

Drain the oil from the fish; remove the bone and bits of skin.
Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing.
Arrange on lettuce and garnish as desired.
If Cream Dressing is used with tuna, the oil drained from the fish may be used for the fat of Cream Dressing.
The tuna may be marinated before adding the other ingredients.
When this is done, the salad dressing may be omitted.