FISH SPREADS

CRAB MEAT

• 1-1/3 cups flaked crab meat, 2 teaspoons minced green pepper, 2 teaspoons Worcestershire sauce, 2 teaspoons chili sauce. Pile on tomato slices brushed with French dressing.

• 3/4 cup deviled crab meat, 2 mashed hard-cooked egg yolks, 2 table­spoons melted butter, 2 teaspoons lemon juice.

• 1 cup minced cooked crab meat. 2 tablespoons cream, 1 tablespoon grated horseradish.

LOBSTER

1 cup minced lobster, 1 tablespoon lemon juice, 1/8 teaspoon pepper, 1/4 teaspoon salt, 1 tablespoon mayonnaise, 1 tablespoon French dres­sing.

SALMON

• 1 cup flaked salmon, 4 tablespoons mayonnaise, 3 tablespoons chop­ped sweet pickle, 2 teaspoons salt, dash pepper.

• 1 cup flaked salmon, 2 teaspoons onion juice, 1/8 teaspoon pepper, 1/4 teaspoon salt, 1 teaspoon minced chives, enough French dressing to bind mixture.

• 1/2 cup flaked salmon, 1/2 cup deviled ham, enough mayonnaise to bind mixture.

SARDINE

• 1/2 cup mashed sardines,  1/2 tablespoon lemon juice, 1-1/2 tablespoons mayonnaise, 1 tablespoon minced pimento, 3 tablespoons chopped olives. Garnish with sliced stuffed olives.

• 1/2 cup mashed sardines; 4 hard cooked egg yolks, sieved; 1 tablespoon lemon juice, 2 tablespoons mayonnaise; 1 tablespoon French dressing.

• 1 cup mashed sardines, 3 tablespoons mayonnaise, 4 tablespoons chili sauce, 5 tablespoons chopped pickled beets.

TUNA

• 1/2 cup mashed tuna or salmon, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 2 tablespoons chopped stuffed olives, 1 teaspoon Wor­cestershire sauce.

• 1 cup flaked tuna, 2 tablespoons pickle relish, 2 teaspoons chopped parsley, 1/2 tablespoon lemon juice, enough mayonnaise to bind mix­ture.

• 1/2 cup flaked tuna, 1/2 cup minced cooked beets, 1/4 cup French dressing.

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