24 a Planning the Party

2 tablespoons diced pimiento
14 cup diced grapefruit, drained
1% cup French dressing

Chill for 30 minutes. Sera tee,

PROD BS re ee A ss Mayonnaise dressing

to blend.

Heap lightly in a salad bowl: wreath with crisp lettuce and watercress.
Garnish with mayonnaise, stuffed olives, and grapefruit sections. —

| STUFFED EGGS—No. 29

Hard-cook for half an hour the required number of eggs, keeping the water
always below boiling (to prevent black ring around yolk). Chill in cold
water. Remove shells, cut eggs in half, lengthwise. Carefully remove
yolks, mash them, combine them with other ingredients, and pile lightly
into unbroken whites, Arrange on crisp leaves or shredded lettuce, garnish
with cress, paprika, pimiento strips, etc., and-add mound of dressing dusted
with paprika.

Combine yolks, rubbed through a sieve, with any of the following:

1. Seasonings of salt or onion and celery salt, pepper or paprika, or few

grains cayenne or few drops of tabasco; moisten with dressing.

2. Melted butter, seasonings, mustard, vinegar.
3. Sardines, rubbed to a paste with cream or dressing. |
4, Flaked crabmeat or shredded shrimp or lobster in equal amount, with
seasonings, and dressing.
5. Devilled ham or tongue or potted meat, with melted butter or dressing.
6. Crisp fried bacon, or chopped ham or shredded chipped oe, minced
onion, chili sauce, dash of Tarragon vinegar.
V6 Chopped cooked asparagus, dressing.
8. Chopped toasted almonds, and with or without grated cheese.
9. Fill whites with any chicken, fish or vegetable salad and dressing,
and sprinkle sieved yolk and paprika over top.
POTATO SALAD—No. 30
Cut i etiiall dicey sc nas oS 2 cups cold cooked potatoes
Combine withivisciivcccvoestex. os 2 tablespoons minced onion
2 tablespoons chopped pimiento
2 tablespoons minced green peppet
V6 cup finely cut celery
Let stand an hour, mixed with....... French or cooked dressing or mayon-
_ naise to moisten well
weerve ON. . Cesc oe a a es Lettuce or cress
WHE 43455 ee ee Additional dressing
For added garnishes use............ Hard-cooked egg, sliced stuffed
(if desired) olives, sliced gherkins, pimientostrips,
etc.
PIQUANT VEGETABLE SALAD—No. 31
moa five minted. 1... es hak 2 tablespoons gelatine
ie 5S ae re ee ee 1% cup cold water

PQ A ee a a 2 cups boiling water