Arrange upon a bed of crisp lettuce leaves, or upon shredded lettuce, and dress with either French or mayonnaise dressing.
Garnish with hard-boiled eggs cut in slices.
=Sardine Salad, No.

2.= Arrange a pint of cold cooked fish, flaked, on a bed of lettuce leaves and cover with sardine dressing.

Carefully split six selected sardines; remove the bones and arrange the halves on the top of the salad, with the heads at the centre.

Garnish with slices of lemon.
=Sardine-and-Egg Salad.= Skin and bone a dozen sardines and put them in a mortar; remove the shells from an equal number of hard-boiled eggs and cut them into halves crosswise, so as to form cups with pointed edges; put the yolks into the mortar with the sardines, add a tablespoonful, or less, of chopped parsley, a dash of pepper and salt, and work to a smooth paste; moisten with salad dressing and season to taste with salt and pepper.

Cut a thin slice from the ends of the egg cups, that they may be set upright on the serving-dish, and fill with the mixture, making it round on the top like a whole yolk.