Page:The Pilgrim Cookbook.djvu/51

Rh One dozen boiled eggs, 1 can pimentoes, 1 large bottle stuffed olives, 5 cents worth of sweet pickles, 1 small onion. Chop each ingredient separately, then mix and serve with white sauce.

White Sauce.—To 2 tablespoons butter, melted, add 2 tablespoons flour, ¼ teaspoon salt, a little pepper, and 1 cup milk. Let cook till thick.—Mrs. Mandel Z.

Hard boil 6 or 8 eggs, remove shells and chill on ice. Rub ¼ cup of canned salmon to a paste, add to 1 cup of mayonnaise or boiled dressing into which has been beaten ¼ cup cream. Arrange crisp lettuce hearts in a nest on a shallow serving dish. Cut eggs in eighths, pile them in center, sprinkle with salt and pepper and pour over the prepared mayonnaise. Sprinkle with finely chopped chives or paprika.—Alicia K. Steinhoff.

Cut 4 hard boiled eggs in halves lengthwise, and to the mashed yolks add 1 teaspoon melted butter, 2 teaspoons mayonnaise dressing, 1 tablespoon ham ground fine, and salt. Form into balls and fill space in each white. Arrange on lettuce.—Mrs. O. A. Skibbe.

Boil white fish, let cool, bone; mix with celery and cucumbers and serve with dressing on lettuce leaves.—Mrs. R. Meyer.

One pound grapes seeded and peeled, ½ pound walnuts, add a little celery cut in small pieces, add apples cut fine to taste. Mix with mayonnaise dressing.—Mrs. F. Nyendorf.

One can sliced pineapples, 1 can pears, 1 pound white grapes, 3 oranges, and 2 boxes marshmallows. Mix with fruit