This section is from the book "Brewster Book Of Recipes", by Woman's Association of Brewster Congregational Church. Also available from Amazon: Book of recipes.
Boil eggs 10 minutes; drop into cold water; shell; cut while still warm with silver knife, in strips from small end nearly to base; carefully lay back these lily petals on a lettuce leaf; remove yolks and rub them with spoonful of butter and Mayonnaise Dressing; form into cone shaped balls and place on petals. Grate a little of one yolk over the balls. Serve with Mayonnaise Dressing. Mrs. E. L. Buell.
Boil hard 1/2 doz. eggs; separate and chop each finely; chop separately 4 medium sized red beet pickles. Shred lettuce and form nests. Mix egg and beet, add salt and pepper. Place in center of nest and on top a spoonful of Mayonnaise. Must be mixed just before serving.
Mrs. John Bishop.
One cup each of diced pineapple, tart apple, bananas and celery. Moisten with salad dressing; place on lettuce leaf. Top off with whipped cream, candied cherries and nut meats.
Mrs. Wm. A. Snyder.
Cut 2 cups marshallow in quarters; break 1/2 cup English walnut meats in small pieces; add to these 1 cup diced pineapple, 1 cup Maraschino cherries, 1 teaspoon lemon juice, 1/2 teaspoon paprika, and 1 cup whipped cream. Very fine.
Mrs. A. J. Tivy.
Slice orange in rounds, on these put powdered sugar and chopped mint. Strawberries cut in rounds may also be added.
Chop finely 1 cucumber, 1 large sour pickle, 1 onion, 1 head celery and 3 hard-boiled eggs; add 1 can peas. Pour salad dressing over all. Edith Durst.
Fill halves of canned pears with balls of cottage cheese. Serve with Mayonnaise Dressing. Mrs. Chase.
Lay 1/2 canned Bartlett pear on lettuce leaf. Surround pear with white California cherries filled with blanched almonds. Whipped cream on top. Garnish with bits of marshmallow and Maraschino cherries.
Mrs. C. J. Chandler.
Take Philadelphia cream cheese, add 2 pimentos cut in small pieces; mix. Fill sweet green peppers with this mixture, packing firmly; cut in rounds and serve on lettuce with Mayonnaise Dressing. Mrs. E.' Chase.
Cut in small pieces 6 boiled potatoes, 3 hard-boiled eggs, 3 small onions, 6 sweet pickles, 1 cup nut meats and 1 cup celery; salt and pepper to taste. Mix all with salad dressing.
Mrs. C. F. Shirts, Chicago, Ill.
Cut in small pieces 5 boiled potatoes, 1 cucumber, 1 pimento and a few radishes. Use Royal Salad Dressing.
Use either canned or fresh pears, cut in halves; soak for 2 or 3 hours in French Dressing made of 5 tablespoons olive oil and 1 of vinegar. Cut some blanched almonds in strips while soft, and let dry. Place pears on lettuce, rounding side up and stick almond strips into them for quills; use cloves for eyes, parsley stems for tails and a piece of pimento or cherry for mouths. Put a Spoonful of Mayonnaise on one side. Mrs. D. D. Williams.