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].
If the endive be wilted, revive by setting the stalk in water (avoid wetting the leaves). Use the well-blanched leaves only; wipe these with a damp cloth. Just before serving, dress with French dressing made with tarragon vinegar. Garnish with slices of radish and a whole radish cut to resemble a flower. Or serve in rings of green or red pepper, sprinkling with a tablespoonful of minute pearl onions.
Arrange a head of well-washed and dried endive on a salad dish with the blanched leaves in the centre. Dispose about the blanched heart four hard-boiled eggs, cut into lengthwise quarters. Mix half a teaspoonful of salt, a teaspoonful of paprika and six tablespoonfuls of oil. Stir in gradually three tablespoonfuls of vinegar. Pour over the endive and egg. Toss together and serve.
 
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