Egg Salad. (No. 1.)

Boil six eggs for fifteen minutes, then throw them into cold water and allow them to remain there until cold. Remove the shells and cut each egg into four pieces; place crisp lettuce-leaves on a large platter, lay a piece of egg on each leaf, sprinkle lightly with salt, and pour mayonnaise over all.

Egg Salad. (No. 2.)

Boil six eggs perfectly hard, putting them on in cold water and cooking ten minutes after this reaches the boil, that the yolks may be dry and mealy. Cut the whites in two, remove carefully, and rub the yolks to a paste with three tablespoonfuls of minced ham or chicken, or both, ten drops of onion-juice, a saltspoonful of mustard, a tablespoonful of melted butter, salt to taste, and half a teaspoonful of paprica. Crowd this mixture back into the halved whites, cutting a bit off the bottom of each cup that it may stand upright and letting the newly formed yolk rise above the edge of the white as far as the original yolk would have done. Arrange these on lettuce-leaves and serve with a French dressing or with Boiled Salad Dressing, No. 2.