TURKEY SALAD.
Put a thin slice of tender turkey on a lettuce leaf. Mince celery and truffles, mix with mayonnaise and put a little mound of it on each piece of turkey and top with a Salmiring. (Rings cut from seeded olives.)
CHICKEN ASPIC SALAD.
Cover a four pound fat chicken with boiling water, season with salt and black pepper, and simmer until tender. Remove chicken. Season liquor with a finely chopped small onion, a few cloves, a dash of cayenne and boil down to about one pint and a half. Soak one box of gelatine in a cup of cold water with one tablespoonful of lemon juice added. Pour into chicken stock and boil a few seconds. Remove from the fire and strain, then clarify with the whites of two eggs. Dice the cold chicken and add half the quantity of celery cut fine. Just before the gelatine begins to set, put a little in the bottom of individual cups, add chicken and celery and finish the top with more gelatine. Put cups near ice until ready to serve. Turn out of cups—using a thin bladed warm knife—on lettuce leaves, and with a paper tube squeeze a little ring of stiff mayonnaise around the base of salad. Put an olive and two maraschino cherries on top of each.
SARDINE EGGS.
Hard boiled eggs split lengthwise in halves and a teaspoonful of sardine mayonnaise on top, served on lettuce leaves.
Sardine Mayonnaise: plain mayonnaise with boned sardines mashed into it. Make pretty hot with tabasco and add finely chopped cucumber pickles.
EGG LILIES.
Carefully cut the white of hard boiled eggs down lengthwise to form petals. At the base of each petal put a drop of Deep Yellow Mayonnaise and on top of the yolk, in center, make a tiny indentation and fill with Green Mayonnaise.
These are pretty to serve on a helped plate containing cold boiled ham and sandwiches.