This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
Have ready finger-length strips of toast to make a square, place these side by side and pour over them a cup of Bechamel sauce; pass the yolks of six hard-boiled eggs through a sieve upon the top of the square and surround the sides with the whites of the eggs, cut in eighths lengthwise.
Prepare a cup of white, or cream sauce, and stir into this the whites of four "hard-boiled eggs," chopped fine. Toast and arrange in a serving dish bits of bread, cut to liken the petals of a daisy, having the petals about three inches in length. Spread the sauce on the buttered toast and press the yolks, seasoned with salt and pepper, in the centre to form the centre of the daisy. Garnish with parsley between the petals.
Spread rounds of moistened, or buttered toast with the preceding white mixture and sift the yolks over the top. Mix chopped chicken, ham, or mushrooms into the sauce, if convenient.
12 eggs. 3 tablespoonfuls of oil. 2 tablespoonfuls of French mustard. 1/2 cup of cold boiled ham, or tongue. 1 tablespoonful of lemon juice. Salt and Cayenne.
Cook the eggs as for garnishing, then cut in halves lengthwise; remove the yolks and rub to a smooth paste with the oil and seasonings; add the ham or tongue, fine-chopped, and mix thoroughly. Fill the space in the whites with this mixture, rounding it to resemble a whole yolk. Serve on a bed of water-cress dressed with French dressing.
Have eggs cooked and shelled as "Eggs for Garnishing". With a tin tube, half an inch in diameter, remove a cylindrical piece of white from the pointed end of each egg; then with a small vegetable spoon empty the whites of yolks. Pound the yolks with Bernaise, or Hollandaise sauce, adding cooked mushrooms, chopped fine; fill the eggs with this mixture and put the pieces of white back in place; egg-and-bread-crumb and fry to a pale straw color, in deep fat. Serve with Soubise, or tomato sauce.
Arrange layers of cooked-and-blanched noodles, mushroom caps, broken in pieces and simmered in milk or broth, and hard-boiled eggs, cut in slices, in a gratin dish. Cover each layer with Bechamel sauce, reduced with the mushroom liquor. Sprinkle the whole with melted butter and grated Parmesan cheese, and reheat in a hot oven. Garnish with whole mushrooms and slices of egg.
 
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