Page:Everyday Luncheons.djvu/197

Rh vinegar. Bake the potatoes, peel them, and set them aside to cool. Boil the eggs hard. Slice the potatoes into a bowl and add the beans. Skin and bone the sardines and anchovies, break into bits, and mix them with the vegetable. Put the yolks of two of the eggs into a bowl, add a pinch each of mustard and salt and enough oil to make a smooth cream. Add one third as much vinegar as oil. Pour this dressing over the vegetables and add the shredded whites of the eggs. Garnish with the whole egg cut in slices and a few stoned olives.



Slice half a dozen hard-boiled eggs. Line a salad dish with lettuce leaves, cover with a layer of the eggs, and sprinkle thickly with grated cheese. Thin some mayonnaise with a little cream and spread over the cheese. Add another layer of eggs and cheese and a sprinkling of chopped cucumber pickle. Put in the remainder of the eggs, cover with mayonnaise and sprinkle more cheese over all.

 

Use equal parts of shredded pineapple and celery, cut fine. Sprinkle with lemon-juice, and chill. Add a few blanched and pounded 