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.


95. LOBSTER OR CRAB SALAD.--Lobster salad and crab salad are made in
practically the same way, so that a recipe for one may be used for the
other. The meat may be either fresh or canned, but, of course, fresh
lobster or crab meat is more desirable if it can be obtained.

LOBSTER OR CRAB SALAD
(Sufficient to Serve Six)

2 c. lobster or crab meat
1 c. diced celery
French dressing
Lettuce
Mayonnaise
1 hard-cooked egg