Kirmess cook book

Mrs. W. F. Brown. Place on the bottom of a salad dish a layer of mayonnaise, or cooked dressing, on the top arrange small crisp leaves of lettuce. Cook the eggs in water (180 degrees) twenty minutes, plunge in cold water. Cut the whites of eggs into six large petals, arrange them on the lettuce to simulate the petals of daisies; and heap the yolks, which have been pressed through a strainer, in the center. SPINACH SALAD. Mrs. Elmer 8. Forbes. Season cold boiled spinach with butter, pepper, salt and lemon juice, and press into shallow cups. Put these on ice overnight^ if possible. Just before serving, unmould, hollow out little round places in the center of each^ and fill with mayonnaise. Garnish the individual salad plates with watercress and egg rings. ASPARAGUS SALAD. Lay large^ well-cooked asparagus in a salad bowl, having all the heads one way, and pour over a liberal French dressing. Serve thoroughly cold. DECOY SALAD. Mrs. Elmer 8. Forbes, Lay fresh watercress in water until it is crisp. Dry thoroughly, lay in a salad dish, and cover with thin slices of sour apple. Sprinkle over this hard-boiled egg, chopped fine, and serve with a French dressing. This salad is recommended as an accompaniment to roast duck. TOMATO ASPIC. Mrs. Charles A. Gilchrist, Hoboken. For twelve people one can of tomatoes will be required. Strain and put them in a saucepan, with one tablespoonsful of granulated sugar, and a quarter of slice of onion, two bay-leaves, a teaspoonf ul of salt, half a teaspoonf ul of paprika. Bring to boiling point and add three-fourths of a box of gelatine which has been soaked in one-half cup of cold water for half an hour. Mix until dissolved, add the juice of half a lemon and strain again. Four into egg cups, or small fancy moulds. Stand on ice four or five hours. When time to serve, dip each mould quickly into boiling water and turn its contents out on a lettuce leaf. Serve with mayonnaise dressing. EOTPTIAN SALAD. Mrs. Charles A, Gilchrist, Hoboken. Boil until tender one three-pound chicken. When cold cut the meat from the bones and cut into one-half inch cubes. Wash a pair of sweetbreads in cold water, put them in boiling water, add two bay leaves, one slice of onion and four cloves. Boil slowly for half an hour. When cold pick into pieces, rejecting the membrane. Mix with the chicken, then add one-fourth pound of almonds that have been blanched and slightly browned in the oven, half a pint of pine nuts, washed and slightly browned. Just before serving mix with these a quart of celery cut into small pieces, two teaspoonfuls of salt, one-half teaspoonful of white pepper, one-half teaspoonful of currie-powder, and the juice of two lemons. Mix thoroughly with a pint of mayonnaise dressing and serve on lettuce. ENDIVE SALAD. Prepare as lettuce salad, first rubbing over the bowl with a clove of garlic cut in halves. A few sprigs of chives, chopped fine, are exceedingly palatable, sprinkled over a lettuce, endive, string-bean, or other bean salad. LETTUCE FOR SALAD. M. 8. 5., PitUford, N. Y.