The Portland Woman's Exchange Cook Book

Mrs, E. W. Matthews. Egg Salad. Six eggs; 6 sardines; French dressing; seasoning of salt, paprika and lemon juice. Boil the eggs hard; remove the shells; split the eggs lengthwise; remove the yolks and rub to a paste; add the sardines, pounded to a paste, and season with salt, paprika and lemon juice. Fill the whites of the eggs with this mixture. Serve on crisp lettuce leaves with a teaspoon of French dressing poured over the top. Mrs. Graham Glass. Fruit Salad. 2 pears. 1 grapefruit. 2 oranges. 1 can cherries or 2 lbs. grapes. Dressing: Yolks of 4 eggs, beaten; 4 tablespoons sugar; 4 tablespoons tarragon vinegar; pinch of salt. Cook in double boiler. Before serving, add to the dressing one pint of cream, whipped. Mrs, Shevlin. Fruit Salad. 1 cup fruit juice. !4 cup lemon juice. 1 cup sugar. 2 eggs. Grape fruit, grapes, cherries, oranges, pineapple, walnut meats. Put fruit juice and sugar on to boil, till it adheres to spoon. Remove, add yolks of eggs, cook a few minutes, set to cool. Cut up fruit, thoroughly drain ; when ready to serve take equal parts of dressing with thick whipped cream; add nuts, quarter of pound of marshmallows cut fine. Serve on lettuce leaves. Mrs, E. W. Matthews. Grape and Pear Salad. Serve one pear to each*person. Peel and core the pear, keeping it whole. Stuff the center with white grapes that have been stoned and peeled. Put a small flower for the stem. Serve with mayonnaise on lettuce. Mrs. E. C. Shevlin. Halibut Cheek Salad. 2 large cheeks. 1/2 cup chopped celery. 2 large pickled cucumbers. 1 cup chopped olives. 1 small slice onion. 4 hard-boiled eggs. Steam cheeks, remove and pour over some good cream. Allow to cool. Pick to pieces, add celery, cucumber, olives, onion; marinate for 2 hours. Add eggs; serve with mayonnaise on lettuce. Mrs. E. W. Matthews. Hungarian Salad. Mix equal parts of shredded fresh pineapple, bananas cut in pieces and sections of tangerines, and marinate with French dressing. Fill banana skins with mixture; sprinkle generously with paprika, and arrange on lettuce leaves. Mrs, Stevens. Mousse de Jambon. Put through a meat-chopper twice, 1 lb. of well-cooked lean ham ; pass through a wire sieve and season with a pinch of cayenne; add a cup of sherry, a cup of thick cream whipped, and one cup of rich jellied soup stock (chicken preferred). Pour into ring mold and pack in ice and salt; or else set with tablespoon of gelatine dissolved in hot water and then cooled. Serve with lettuce leaves mixed with French dressing. Tongue may be substituted for the ham. Mrs. Scott Brooke. Orange and Shrimp Salad. Two oranges, cut in small pieces ; 1 can shrimps cut small ; !/^ cup broken walnuts. Mix all with mayonnaise just before serving in lettuce leaves, or in a half orange peel set on a lettuce leaf. Mrs. Kelly. Pate de Fois Gras Mousse. Take the contents of a large-sized can of pate and rub to a smooth paste. Have dissolved 1 tablespoon gelatine in a little hot water. Cool, and add to it 1 cupful of thick cream, whipped. Fold mixture carefully into the pate, season with salt and cayenne to taste, and pour into large mold or individual molds, which cover carefully and pack in ice and salt for an hour. Serve with lettuce leaves which have been dipped in French dressing. Mrs. Scott Brooke. Pineapple and Grapefruit. On crisp lettuce leaves lay a slice of pineapple. On this, to form a flower, lay sections of grapefruit, and in the center some stoned cherries. Serve very cold with French dressing. Mrs. Everett Ames. Potato Salad. 3 cups boiled potatoes cut in dice. I cup of white lettuce cut small. 1 hard-boiled egg. Use Yi pint cup in measuring and potatoes should be chilled. For Dressing, 1 egg- 1 teaspoon mustard. 1 teaspoon sugar.