No. 460. Egg Salad

30 cts.

A : 6 cold, hard-boiled egg-yolks, mash with 2 tbsps. chopped chicken, veal, lamb, or tongue, 1 tbsp. melted butter, 2 tbsps. cream, 1/4 tsp. salt, dash cayenne ;

B : Whites of eggs cut in rings, 12 nasturtium blossoms ; C : French Dressing No. 436 (French Dressing).

Make A into small balls, pile them in centre of bed of white leaves of lettuce, pour over C, garnish with B, and serve.

No. 461. Italian Salad

25 cts.

A: 2 cs. cold boiled potatoes, 1/2 c. cold boiled beets, 3 gherkins, 3 anchovies, all cut in dice, and French Dressing No. 436 (French Dressing);

B : Aspic Jelly No. 208 (Aspic Jelly).

Serve A in a ring of B.

No. 462. Lettuce, Endive Escarola, or Water-cress

10 cts.

Mix with French Dressing No. 436 (French Dressing) and sprinkle with pepper-grass.

No. 463. Liver Salad

20 cts.

A : 1 c. cold boiled liver, marinate 1/2 an hour in French Dressing No. 436 (French Dressing), 2 cs. celery or cabbage, all cut in dice ;

B : Mayonnaise Dressing No. 437 (Mayonnaise Dressing) or Boiled Dressing No. 434 (Boiled Dressing).

Mix and serve on lettuce and garnish with olives.

No. 464. Lobster Salad

80 cts.

A : 3 cs. cold boiled lobster, or use \ celery, cut into dice, marinate in French Dressing No. 436 (French Dressing) half an bour;

B : Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Mix A with two-thirds of B, dry and pound coral, mix with remainder of dressing, spread over the top, and garnish with the claws. Serve on bed of white lettuce. Or

A : 2 boiled lobsters cut in rather large pieces ;

B : 3 hard-boiled eggs yolks chopped fine, 1 tsp. each onion and parsley, minced fine, 1 tsp. each turragon vinegar and Worcestershire sauce ; C : French Dressing No 436.

Arrange A on lettuce, cover with B, pour over C, garnish with egg-whites and chopped olives.

No. 465. Macedoine Salad

15 cts.

A: 3 cs. cold boiled potatoes, string beans, carrots, celery, and beets, all cut into dice. Mis with

French Dressing No. 436 (French Dressing) ;

B : Aspic Jelly No. 208 (Aspic Jelly). Mix A and serve in a ring of B on lettuce.

No. 466. Manhattan Salad

35 cts.

A : 1 c. each of chicken, celery, and apple, marinate 1/2 an hour in lemon-juice, oil, salt, and pepper, mix with Mayonnaise Cream Dressing No. 438 (Mayonnaise Cream Dressing) : B : 2 hard boiled eggs, whites chopped and yolks | through potato-ricer, 1 doz. walnut meats, 1 peeled orange or grape fruit in quarter sections.

Serve A on lettuce-leaves, garnish with 15.

No. 467. Oyster Salad

55 cts.

A : 1 qt. oysters, parboil in their own liquor with 1 tbsp. vinegar 2 m. and cut into small pieces, rejecting tin-hard muscles, marinate i an hour in French Dressing No. 436 (French Dressing). B : 2 hard-boiled eggs.

Serve A on bed of lettuce, garnish with B and serve with 2 cucumbers cut into quarters lengthwise and covered with Mayonnaise Cream Dressing No. 438 (Mayonnaise Cream Dressing), or mix 0 with 1 c. celery and serve with Tartare Sauce No. 159 (Tartare Sauce). Or

A : 1 qt. oysters washed thoroughly : B : 1/2 tsp. each salt, whole spice and pepper-corns, 1 blade of mace, and 1/2 c. cider vinegar. Heat and skim oyster liquor, add B, when boiling add A.

boil until edges curl, cool, drain, and serve on bed of vegetables with or without dressing. This may be made in large quantities and canned.