Salads.
retained. Cover with mayonnaise dressing or Sauce Tartare, and surround with lengthwise quarters of hard-boiled eggs.
Potato Salad with Mayonnaise.
Boil the potatoes and let cool without paring. Then remove the skins and cut into slices, balls, or cubes. Squeeze over them a little onion juice, sprinkle with fine-chopped parsley, and let stand in a French dressing several hours. Mix the dressing after the usual formula, and use enough to moisten well the potato. When ready to serve, make nests of heart leaves of lettuce, put a spoonful of the potato in each, with a teaspoonful of mayonnaise above, sprinkle the mayonnaise with capers, and press the quarter of a hard-boiled egg into the top of the mayonnaise. Or add the chopped white of egg to the potato before marinating, and sift the yolk over the mayonnaise.
Salad of Artichoke Bottoms.
Marinate artichoke bottoms in French dressing half an hour. Drain and cut in small pieces in the same manner that a pie is cut, keeping the pieces in place. With a broad spatula set each artichoke (after cutting) carefully on one or two heart-leaves of lettuce and set a rounding teaspoonful of mayonnaise dressing in the centre of each bottom; above the dressing sift hard-cooked yolk of egg.
50
