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].

Fashion small nests from cooked spinach, chopped and seasoned with salt, pepper, oil, and lemon juice. When cold arrange in the nests eggs of Neufchâtel cheese, flecked with paprika. Shape the eggs with the smooth sides of butter paddles. Fill in between the nests with dressed lettuce or blanched celery tips. Serve with brown bread and butter sandwiches. In serving the nests, use a broad-bladed silver knife.
1 Neufchàtel cheese. Salad oil. 4 hard-boiled yolks of eggs. Salt. 3/4 cup of cooked spinach. Cayenne.
Sift the yolks of egg and spinach separately; add oil, salt and cayenne, to taste, mix all thoroughly, and when well blended shape into balls. Serve on white leaves of lettuce with French, mayonnaise or boiled dressing.
 
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