Lobster Salad
Take one pound of fresh or canned lobster, two small onions, one fourth of a lemon (with rind), two bunches of celery, or a like amount of crisp cabbage; chop fine, and thoroughly mix with the dressing. Serve on a lettuce leaf in individual dishes; garnish with the white of the eggs, chopped fine.
Veal, chicken, terrapin, salmon, little-neck clams, scollops, etc., can be utilized by the judicious cook in connection with the dressing.