How to Cooking Tips

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Oyster Salad

Oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine habitats. Some kinds of oyster are commonly consumed, cooked or raw, by humans as a delicacy. Oysters are an excellent source of zinc, iron, calcium, selenium as well as Vitamin A and Vitamin B12. For a high protein seafood dish, try making this oyster salad. (Wikipedia)

 

 

 

Ingredients:

  • 1 bottle Oysters
  • 1 Lettuce
  • Half a Lemon
  • Mayonnaise or Salad Dressing

 

Steps:

  • Strain away the liquor from a bottle of oysters; put it into a saucepan, and when it boils put in the oysters and cook for five minutes; let them get cold in the liquor.
  • Wash and break up the lettuce and put some of the bottom of a bowl.
  • Strain the liquor from the oysters and mix a little with the dressing, stir in the oysters and spread over the lettuce.
  • Cover with more lettuce and garnish with slices of lemon and red radishes.

 

 

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Crab Salad

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab.

For salad, crab meat may be either fresh or canned, but, of course, fresh crab meat is more desirable if it can be obtained. (Wikipedia)

 Ingredients:

  • 2 c. crab meat
  • 1 c. diced celery
  • French dressing
  • Lettuce
  • Mayonnaise
  • 1 hard-cooked egg

Steps:

  • Chill 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.

 

 

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Lobster Salad

Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour. Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound. (Wikipedia)

For salad, lobster meat may be either fresh or canned, but, of course, fresh lobster meat is more desirable if it can be obtained.

 

Ingredients:

  • 2 c. lobster meat
  • 1 c. diced celery
  • French dressing
  • Lettuce
  • Mayonnaise
  • 1 hard-cooked egg

 

Steps:

  • Chill lobster 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.

 

Sufficient to Serve Six.

 

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Salmon Salad

 

Persons who are fond of salmon will find salmon salad a very agreeable dish. In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon.

 

 

 

Ingredients:

  • 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

 

Steps:

  • 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.

 

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Tuna Fish Salad

 

A salad that is both attractive and appetizing can be made by using tuna fish as a foundation. This fish, which is grayish-white in color, can be obtained in cans like salmon. As it is not high in price, it gives the housewife another opportunity to provide her family with an inexpensive protein dish.

 

 

Ingredients:

  • 1 c. tuna fish
  • 1/2 c. diced celery
  • 1 c. diced cucumber
  • Salt and pepper
  • Vinegar
  • Lettuce
  • Mayonnaise

 

Steps:

  • 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.