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