Salmon Salad

(Serves Six)

2 c. salmon 1 c. diced celery 1/4 c. diced Spanish onion 3 or 4 sweet pickles, chopped fine
French dressing Salad dressing Lettuce

Look the salmon over carefully, removing any skin and bones. Break into medium-sized pieces and mix carefully with the celery, onion, and chopped pickles. Marinate this with the
French dressing, taking care not to break up the salmon. Drain and serve with any desired salad dressing on salad plates garnished with lettuce.

Tuna-Fish Salad (Serves Six)

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.