The new Annie Dennis cook book

Boil two dozen oysters in their own liquor for five minutes, drain and stand on ice until very cold. Arrange crisp lettuce leaves in a salad bowl, put the oysters on them, pour over a teacupful of mayonnaise dressing, and serve very cold. Salmon Salad, No. 1 Free the contents of a can of salmon from the skin and bone, and arrange them on a bed of lettuce leaves ; salt and pepper. Pour over the salmon a half cupful of lemon juice and serve very cold. Salmon Salad, No. 2 Take two pounds of cold salmon, remove the skin and bone, and put into a bowl with a little salt, cayenne, vinegar, the juice of a lemon, and a tablespoonful of oil. Let stand on ice one hour. Put crisp lettuce leaves in a salad bowl, add the salmon, pour over a mayonnaise dressing, garnish with olives, and serve very cold. Canned salmon may be used. Sardine Salad Wash the oil from a dozen sardines; remove the skin and bone. Put a head of crisp lettuce leaves in a salad bowl, chop up two hard boiled eggs, add the sardines to the lettuce, sprinkle with the egg, and pour over a plain salad dressing. Anchovy Salad Wash, skin and bone two anchovies, put in water to soak half an hour, drain, and dry them; then proceed as for sardine salad. Sardines in Pepper Open and separate from the bones two boxes of sardines; boil hard three eggs, and when cold chop rather fine. Boil and cream six medium sized Irish potatoes, using one teacupful of sweet milk, one teaspoonful of butter, and two raw eggs. Have ready twelve sweet bell peppers, capped, and seed removed. Mix sardines, eggs and potatoes, and fill the peppers. Fasten on the tops with toothpicks, place in a hot oven and cook for ten or fifteen minutes. Serve on a tea plate as an entree, garnishing with nasturtium leaves and flowers. Shrimp Salad Line a dish with crisp lettuce leaves. Mix together one plate of prepared shrimps (boiled and picked), two stalks of celery, pinch of salt. Place among the lettuce leaves. Over this pour a mayonnaise dressing. Cut white of egg into rings, place an olive in each, and arrange about the salad. Lobster Salad Cut the cold boiled meat of a lobster into small pieces. Wash two heads of lettuce and shake dry. Make a Mayonnise No. 2 ; put the meat in a salad bowl, separate the lettuce and small radishes, or olives. Squeeze over all a lemon and serve. Lettuce and Egg Salad For twelve persons ; boil eighteen eggs until hard. Allow them to cool, then peel, carefully cut in half and remove the yolks. Rub these to a smooth paste with mayonnise, and season to taste, with salt and cayenne, or white pepper; pit and chop fine four olives; chop fine one small sweet pickle. Mix these with the yolks, stuff the whites with the mixture and set on ice until ready to serve. Wash and separate three or four heads of nice lettuce. There should bo enough of this to have twelve perfect leaves the size of a bread and butter plate, and twelve center leaves shaped like small cups.