Mrs. Ericsson Hammond's salad appetizer cook book...

Put the yolks of eggs in a paper bag that holds a fancy tube; decorate with it all around the edge of the tomato; stick an oyster crab here and there on top of the yolks and in the center put the filled white of eggs. Arrange them in the form of a ring on a platter and in the center of the ring put the oyster crabs, and all around pour the Hollandaise sauce; garnish with parsley and serve as a hot egg dish for lunch. This can also be served as a cold egg dish by using Aurorian sauce in place of the hot Hollandaise. Eggs a la Victoria CEufs a la Victoria Break three eggs in a bowl and mix well; add to it four tablespoons of milk, two tablespoons of cream, cayenne pepper, and salt. Put a large tablespoon of butter in a frying pan over the fire and when the butter is melted put the egg mixture into it and when it commences to cook draw it from one side to another carefully so as not to scramble it; sprinkle it with four tablespoons of grated American cheese; when the egg mixture is hot through, but not hard, fill it in the Victoria baskets that have been heated in the oven. [See Victoria Baskets in my large book, “Swedish, French, American Cook Book” on Page 276]. Garnish with slices of hard-boiled eggs on each and arrange them in the form of a ring on a platter. Put a handle of green pepper in each tied with a small bow of white ribbon. Garnish with parsley in the center. This is a beautiful luncheon or supper dish. Egg Cutlet with Hollandaise a la Edna Cotelette d’CEufs a la Hollandaise a la Edna For Six Persons Hard boil four eggs for twelve minutes, leave in cold water until cold then peel and chop very fine. Make cream sauce; put to the chopped eggs four tablespoons of the thick cream sauce, cayenne pepper and salt; mix gently, then put tablespoonfuls on a platter and leave until it is cold; when cold form it in the shape of a cutlet. Dip in egg then in fresh bread crumbs; put them one at a time in smoking hot Mazola oil and cook until golden brown, all even color. Leave on a plate in a hot oven for about three minutes before serving; arrange them on a paper doily on a platter, one resting on top of the other, and if many one row the opposite way. Put a paper frill in each. Garnish with quarters of hard-boiled eggs around and with some parsley. Serve it with Hollandaise sauce for lunch or supper. Egg Croustades with Oyster Crabs a la Prince Carl Croustades d’CEufs aux Crabes d’huitre a la Prince Carl Six croustade cups, one pound of fried oyster crabs, two cups of Aurorian sauce, and five eggs. How to Make It. First make croustade cups [see page 391 in my large book, “The Swedish, French, American Cook Book”] and fill. Arrange them in the form of a ring on a paper doily on a platter and decorate on top with a thin slice of hard-boiled egg on each with a row of oyster crabs all around and in the center of the platter fill with the rest of the oyster crabs. Garnish in between each cup with a clift of lemon dipped in chopped parsley and with a bunch of parsley at the side. Serve as a cold egg course or fish dish for luncheon. If for a hot dish prepare the same way with Hollandaise sauce in place of Aurorian.