can chop either green peppers, almonds or olives in this mixture, or the
juice of an onion. Roll into small balls and serve on lettuce leaves.
This is also very good for sandwiches.


EGG APPETIZER

Boil eggs hard. Cut slice off the end, so that the egg will stand firm.
Dip egg in French dressing, then with a pastry bag arrange sardellen
butter on the top of egg. Have ready small squares of toasted bread,
spread with a thin layer of sardellen butter, on which to stand the
eggs. Caviar, mixed with some finely chopped onion, pepper and lemon
juice, may be used instead of the sardellen butter, but mayonnaise must
be used over the caviar.


DEVILED EGGS WITH HOT SAUCE

Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:
one dessertspoon of melted butter, Cayenne pepper, salt and chopped
parsley. Mash this mixture very fine and refill the whites of the eggs
and turn over on platter.

*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of
Cayenne pepper, salt and one pint of milk. Stir this mixture continually
until it thickens; beat the yolk of one egg and pour the hot gravy over
the same. Dress with chopped parsley and eat very hot. Sherry wine can
be added if desired.