1 head lettuce Lobster coral
Cut boiled lobster into one-inch pieces and keep on ice until ready to serve. Arrange fresh lettuce in a bowl; pour the lobster well mixed with Mayonnaise in the center; smooth the top; cover well with dressing and sprinkle with powdered lobster coral.
Throw away the outer leaves of the head of lettuce; wash the rest carefully in running water and dry them in a clean towel. Break or tear the leaves into convenient pieces and serve with Mayonnaise, cream or French dressing.
Raisin Puffs Chocolate Eclairs Blanc Marge
1 cup cherry tomatoes
1 cup small yellow tomatoes
1 clove garlic
1 tablespoon chopped parsley
Scald the tomatoes; peel carefully and set on the ice to cool. At serving time rub the salad bowl with garlic and line with heart leaves of lettuce. Place the yellow tomatoes in the center and the red ones around them. Cover with French dressing and sprinkle with the parsley.
1 bay leaf
½ teaspoon chopped parsley
Salt and pepper
Soak the gelatine in the water for one hour. Bring to a boil the liquor drained from a pint can of tomatoes and add to it the seasoning and herbs. Let this simmer for twenty minutes; add the gelatine; stir until dissolved and strain through a cloth into molds - preferably individual ones. Serve on lettuce leaves with Mayonnaise dressing or use as a garnish for other salads.
6 eggs 1 tablespoon olive oil or butter
½ teaspoon mustard Salt and red pepper
A little vinegar if desired
Boil the eggs for fifteen minutes; then throw them into cold water to prevent the whites from darkening. Remove the shells; cut in halves lengthwise; take out the yolks carefully and mash them with the oil or butter and seasoning. If desired, a tablespoon of minced ham or tongue or a little chopped parsley and onion may be added. Fill the cavity of each half with the paste and set in a cool place until needed. Serve on crisp lettuce leaves or on a platter garnished with parsley or watercress.
1 large green pepper 2 tablespoons chopped walnuts
1 cream cheese Mayonnaise dressing
Select a large pepper that is sweet; cut off the stem end; remove the seeds and turn it upside down to drain. Mash the cream cheese; mix with the walnuts and press into the pepper, being careful to fill all the crevices. Set away on the ice for several hours; when ready to serve cut into thin slices and serve on crisp lettuce leaves with Mayonnaise dressing.