Chill lobster or crab meat and add the diced celery. Marinate with
French dressing, and allow this mixture to stand for 1/2 hour or so
before serving. Keep as cold as possible. Drain off the French dressing
and heap the salad mixture on garnished salad plates or in a salad bowl
garnished with lettuce. Pour mayonnaise dressing over the top, garnish
with slices of hard-cooked egg, and serve.


[Illustration: Fig. 18]

96. SHRIMP SALAD.--Shrimps may be used in an attractive salad in the
manner shown in Fig. 18. Persons who care for sea food find this a most
appetizing dish. Like lobster and crab, shrimp may be purchased in cans,
and so it is possible to have this salad at any season.

First marinate the shrimps with French dressing and then heap them on a
plate garnished with lettuce leaves. Add thin slices of hard-cooked egg
whites, and place a tender heart of celery in the center of the plate.
If desired, some thin slices of celery may be marinated with the shrimp.
Serve with mayonnaise dressing.


97. CHICKEN SALAD.--A favored means of using left-over chicken is to
make chicken salad of it. It is well, however, if the chicken can be
prepared especially for the salad and the nicer pieces of meat used.
This is usually done when chicken salad is to be served at a party or
special dinner. If the chicken is scarce, veal or pork may be
substituted for one-third or one-fourth of the meat.

CHICKEN SALAD