Page:The Boston cooking-school cook book.djvu/396

336 place a circular fluted slice of cucumber, and over all a cir- cular piece of truffle. Serve with :

Tomato Mayonnaise. Color mayonnaise red with tomato purée.

Cut six ‘ hard-boiled” eggs in halves crosswise, keeping whites in pairs. Remove yolks, and mash or put through a potato ricer. Add slowly enough Oil Dressing II to moisten. Make into balls the size of original yolks and refill whites. Arrange on a bed of lettuce, and pour Oil Dressing No. II around eggs. Cut four ‘‘ hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points. Re- move yolks, mash, and add an equal amount of finely chopped cooked chicken. Moisten with Oil Dressing I, shape in balls - size of original yolks, and refill whites. Arrange on lettuce — leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.

Separate yolks and whites of four. ‘‘hard-boiled ” eggs. Chop whites finely, marinate with Frenck Dressing, and arrange on lettuce leaves. Force yolks through a potato ricer and pile on the centre of whites. Serve with French Dressing.

Mash a cream cheese, season, and shape in balls, then flatten balls, and serve on butter-thin crackers.

Note. Cream cheese is very acceptable served with zephyrettes or butter-thins and Bar le Duc currants.

Heat one quart sour milk to.100° F., and turn into a strainer lined with cheese-eloth. Pour over one quart hot water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheese-cloth around curd to form a bag and let hang until curd is free from