Anchovy Eggs

Cook eggs under boiling point at least 30 minutes. The yolks will then be crumbly. When cooked place in cold water to chill and prevent yolks turning dark. Cut in halves lengthwise. Remove yolks, mash and moisten with thick mayonnaise and season with anchovy paste. Fill the egg white halves with this mixture, completely covering the top and heaping it in the center. Set each half on a round of bread which has been lightly toasted on one side. If egg does not set level cut off a small slice at the base. Arrange 2 slices of anchovies over the top of each egg.

Stuffed Eggs

Cook eggs under boiling point at least 30 minutes. When cooked place in cold water to chill and prevent yolk from turning dark. Cut in halves lengthwise. Remove yolk, mash and moisten with thick mayonnaise. Allow 2 stuffed olives for each half of egg. Chop olives, add to yolks. Fill the egg white halves and serve on a small heart of lettuce leaf. Garnish with ripe olives and sweet pickles cut in fan shapes.

Anchovy Paste

Cut slices of bread into desired shapes; brush with butter and toast on one side. When cold spread untoasted side with anchovy paste; garnish with rings cut from whites of hard cooked eggs and grated yolks. Stuffed olives may also be used as a garnish.

Cheese Relish

1 small breakfast cheese.

2 tablespoons butter.

1 teaspoon onion juice.

1/4 cup of chopped nuts.

1/2 teaspoon chopped parsley.

Cream the butter and cheese, add onion juice, nuts and parsley. Form into a loaf and slice or mold into balls and roll in nuts. Serve with salads.

Oyster Cocktail

Chop pimentoes or green peppers very fine; add 1 cup tomato catsup or tomato sauce; season with 1 teaspoon onion juice, a few drops Worcestershire sauce, a teaspoon of grated horseradish and a dash of paprika. Add 1 cup of small fresh oysters, drained of all liquid. Any diced or flaked fish may be used in place of oysters.

Louis Cocktail Sauce No. 1

Mix 1/3 cup chili sauce or tomato catsup with 1/2 cup of well-seasoned mayonnaise and 1/2 cup of whipped cream. Add 1 cup of diced lobster, shrimps or shredded crab. Sufficient for 4 persons.

Louis Cocktail Sauce No. 2

Mix 1/3 cup of tomato catsup with 1/2 cup of French dressing; add 1 teaspoon oinion juice and 1 teaspoon of Worcestershire sauce. To use for flaked fish or shell fish cocktail.