The new Annie Dennis cook book

Have ready on ice a pint of cream mayonnaise. When ready to serve, place on each salad plate, knife slice the eggs, and place on the lettuce in a ring, one piece overlapping another. In the center of this ring place one of the cup-shaped leaves, and just as the plate is sent to the table fill the cup with the cream mayonnaise. Clam, or Crab Salad Prepare as one does lobster salad. Combination Salads Lettuce in itself makes a beautiful and refreshing salad and combines well with everything. Combinations of lettuce and tomatoes, lettuce and cucumbers, lettuce and hard-boiled egg, lettuce and potato, lettuce with cold cubed meats, shrimp, crab-meat or of lobster, with asparagus tips, with string beans, with green peas, with cold beets, with cauliflower; in fact, with practically any cold meat, fish or vegetable that can be served as a salad. Not only does lettuce combine well with all the foregoing, but it serves well with all forms of salad dressings— Mayonnaise— French Dressing, Russian Dressing, Roquefort Dressing and Italian Dressing. Other Combinations for Salads Lettuce, water cress and sliced hard-cooked eggs with or without a garnish of pimentoes, green peppers, or sliced beets. Two-thirds part of flaked, canned salmon, tuna fish, tongue, or lamb with one-third part of diced celery, a few peas, a little onion, and any salad green. Two- thirds part of flaked, canned salmon, tuna fish, or diced shrimps with one-third part of shredded cabbage, diced celery, a few sliced olives and cress or lettuce. Two-thirds part diced, warm potatoes with a little onion juice and minced parsley, put together with dressing to blend. When chilled, add one-third part of diced celery or the firm portion of cucumbers, diced, with or without a few chopped, toasted nut-meats, a little minced ham or mixed, cooked vegetables, or three sliced, hard-cooked eggs. Garnish with any salad green. Equal parts of diced, canned pineapple, stoned, canned or fresh cherries, fresh halved strawberries, or diced apple with or without a little shredded grapefruit or orange and some diced celery. Garnish with lettuce. If desired, this combination of fruit may be made into a jellied salad by stirring it into one and a half cupfuls of tart lemon jelly, when the latter is just about to congeal. Mackerel Salad Take one pound of cold boiled fresh or canned mackerel and pick into pieces. Add half as much chopped celery. Make a dressing as for sardine salad. EGGS Egg au Gratin Use recipe for Potatoes au Gratin, substituting hard boiled eggs, diced, for potatoes. Poached Eggs Put in a saucepan three pints of water, one tablespoonful of vinegar, two pinches of salt. When the water boils, break the eggs into it and let them poach two or three minutes. Lift out with skimmer and serve on toast. Scrambled Eggs, No. 1 Into a granite pan put a teacupf ul of cream ; when it is hot pour in a dozen eggs previously broken into a dish. Stir constantly until done, having the whites and yolks thoroughly and evenly incorporated with each other. Cook slowly, and when the mixture is the consistency of thick butter, turn into a hot covered dish. Too long cooking toughens the scramble. Sprinkle a little salt over and serve. Scrambled Eggs, No. 2