Mix the dressing after the usual formula, and use enough to moisten well the potato.

When ready to serve, make nests of heart leaves of lettuce, put a spoonful of the potato in each, with a teaspoonful of mayonnaise above, sprinkle the mayonnaise with capers, and press the quarter of a hard-boiled egg into the top of the mayonnaise.

Or add the chopped white of egg to the potato before marinating, and sift the yolk over the mayonnaise.
FISH SALADS.
"_Some choice sous'd fish brought couchant in a dish, Among some fennel._" "_Of what complexion?
Of the sea water green, sir._" FISH SALADS.
Ever, and justly, fish have taken high rank in the list of salad ingredients.

No wonder, when we consider that nothing excels in delicacy of flavor many a variety of fish; and, while fish are not necessarily expensive in any locality, in many sections of the country their cost is merely nominal.

Then, too, salad-making appeals largely to one's artistic nature, and the products of sea and fresh water are constantly furnishing opportunities for studies in many and varied shades of color.
The lobster's vivid red, the brilliant tints of the salmon and red snapper, the delicate pink of shrimps, the dull white of scallops and halibut, and the bluish gray of mackerel and bluefish, each, in its season, may be made to contrast most effectively with fresh green herbs and yellow dressings.
Oysters, scallops and little-neck clams are frequently served in salads without cooking.