Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: Egg Lily Salad Cut cold cooked eggs in lengthwise strips to the middle, remove yolks, and mash them with mayonnaise with sardines, form this into balls, and fill the white cups. Make tiny balls of the remainder, place all on lettuce, and garnish with pimento strips; or mix yolks with French dressing, put them in the whites, dust with grated cheese, and put each egg in a spoonful of mayonnaise on leaves of lettuce. Eggs and Tomato Salad Remove yolks from 6 halves of eggs, fill with shrimps or lobster and Mayonnaise Cucumber, lay each egg on a slice of tomato sprinkled with minced pimento, green pepper, shallot, or onion, dust with the grated yolk mixed with a very little grated cheese. Egg-Plant Salad Peel, slice, salt, and press eggplant an hour or more. Drain and cook in boiling water with salt and vinegar until tender but not soft. Drain and cut in sticks, and soak in ice-water. Parboil celery sticks the same size, and plunge them in the ice- water. When cold and crisp drain and arrange on leaves of lettuce in a log-cabin square, fill centres with mayonnaise, place a spiral or cone of fresh young carrot in centre, dust all with minced chervil and tarragon or chives, and serve. A spiral cutter may be bought to use for any vegetable. Endive Salad This is the white, French endive which is imported. It should be pulled apart, washed, dried, wrapped in a damp cloth and thoroughly chilled before using. Serve with any of the French dressings and garnish with pimentoes, truffles, pickled walnuts, or grape-fruit carpels. Grape Salad Skin and seed 1 Ib. of Malaga or Tokay grapes, fill them with blanched almonds or pecans, place on ice until very cold, drain, and cover them with Mayonnaise Cream, and garnish with blood-orange carpels, and serve with game. Grap...