STUFFED EGGS.

Boil eggs for twenty minutes; then drop in cold water. Remove the
shells, and cut lengthwise. Remove the yolks, and cream them with a
good salad dressing. Mix with chopped ham, or chicken, or any cold
meat, if you choose. Make mixture into balls, and fill in the hollows
of your whites. If you have not the salad dressing mix the yolks from
six eggs with a teaspoonful of melted butter, a dash of cayenne
pepper, a little prepared mustard, salt, vinegar and sugar to taste.



SALADS AND SALAD DRESSING.

"To make a perfect salad, there should be a spendthrift for oil, a
miser for vinegar, a wise man for salt, and a madcap to stir the
ingredients up, and mix them well together."
-- SPANISH PROVERB


It is said that "Any fool can make a salad," but all salads are not
made by fools. "Mixing" comes by intuition, and the successful cooks
use the ingredients, judgment, and their own tastes, rather than the
recipe.

Any number of salads and fillings for sandwiches for home use, teas or
receptions, can be made at little cost and trouble, by using the
following simple recipe for dressing. The secret of success of the
dressing lies in the mixing of the ingredients: