The New century cook book

No. I. Cut hard boiled eggs in half crosswise, remove the yolks, cut into dice and mix with diced chicken or lobster. Fill New Century Cook Book. the white cups with the mixture and serve on lettuce or cresses with mayonnaise dressing. No. 2. Cut hard boiled eggs into small pieces, adding half as much diced cold boiled potatoes as there are eggs, cover with mayonnaise dressing, scattering capers and chopped parsley over the top. Green peas may be added if desired. No. 3. Cut cold hard boiled eggs in halves crosswise, and cut a small piece from the large end to enable them to stand alone. Remove the yolks and with a fork smash them fine; mix them with half their quantity of finely minced sardines, tongue or ham; add a little melted butter and season highly with pepper, salt and mustard and moisten with a very little vinegar or use mayonnaise dressing in place of these seasonings. Fill the empty whites with the mixture, put the halves together and stand them upon a platter; circle with water cress, putting mayonnaise dressing upon the whole. Mrs. George E. Spencer. Salads. To make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together. Salad Dressing. Yolks of three eggs beaten light, two teaspoons mustard, two teaspoons salt, a dash of cayenne pepper, two tablespoons of melted butter, one cup of cream or milk, half cup of hot vinegar. The whites of three eggs beaten stiff and added after the dressing is cooked. Cook until it thickens like soft custard. Mrs. C. H. Thayer. Salad Dressing. Two tablespoons sweet cream, two tablespoons sugar, One tablespoon butter, one teaspoon salt, one teaspoon mustard, yolks of two eggs, two-thirds cup vinegar, boil till it thickens. Heat vinegar first, then add the other ingredients mixed together. Cora R. Plank. Salad Dressing. Three eggs, one tablespoonful sugar, one teaspoonful butter, one teaspoonful mustard, pinch of salt, one cup vinegar, stir butter, salt, sugar and mustard together till smooth, add the New Century Cook Book. beaten eggs and vinegar, put it in a bowl and place in a pan of boiling water and stir till it thickens. Let it cool. Just before serving the salad pour over it a half cup of sweet cream. Mrs. J. H. Johnson. Salad Dressing. Beat the yolk of six eggs, scant one-half cup butter, one teaspoon salt, one-half teaspoon white pepper, two teaspoons sugar, one teaspoon mustard, two-thirds cup vinegar. Make a cream of butter and eggs and heat the vinegar to boiling and pour on the above. Add cream when ready to use. Cold Slaw Dressing. Two eggs, one cup sweet milk, two tablespoonfuls sugar, four tablespoonfuls vinegar, piece of butter size of a walnut. Mary E. Work, Hillsboro, O. Lettuce Dressing. Boil three eggs until hard, take off the shells and remove the yolks, mash them smooth and fine; add one tablespoonful of melted butter and a little salt and pepper; mix well; add gradually one-half teacup of vinegar, beat and stir thoroughly, then pour the dressing over the lettuce. Cut the whites of the eggs in rings and lay them on top. Serve as soon as made. Mrs. W. George Pattison. Salad Dressing.