Take a live hen lobster, plunge its head downwards in boiling water; this kills it instantly; be sure the water is salt enough; two large tablespoonfuls to the gallon of water is not too much; boil it slowly twenty-five minutes if medium size, if large, half an hour; if over boiled, the lobster will be tough. Put it into cold water when done for one minute, then break the shell and crack the claws. Take away the sand bag from the head, the en trail that runs through the tail and the spongy parts that lie just under the shell. Save the coral, any eggs there may be under the tail, the white fat that adheres to the shell, and the green fat in the body. Cut the lobster into dice, or tear it with two forks; pour upon it just enough French dressing to moisten and season it, or mayonnaise may be used. This may be done some time before the salad is eaten, but the putting together must be done the last thing; this is true of all salads; lay crisp white lettuce leaves or celery in the dish; lay on them the lobster, and the green and white fat; pour over it a mayonnaise; garnish with olives and the lobster claws; separate the eggs and sprinkle them over the salad dressing, or use the coral chopped if there are no eggs.

Veal or lean roast pork when very tender and well cooked, dressed precisely in the same way as chicken salad, are exceedingly good, although they should never be used as a substitute for chicken in so-called "chicken salad." On their own merits they would meet approval, while under a false name they may be scorned.