Divide hard-boiled eggs in the middle, take out the yolks, cut a thin slice from the bottom of each to make them stand firm, and drop in a little [mayonnaise]. Mix the yolks to a paste with [mayonnaise], using any preferred minced meat, fish, or vegetable for seasoning. Fill the shells, spread with [mayonnaise], and sprinkle with chopped parsley.
CELERY AND APPLE SALAD
Mix equal parts of finely cut celery and shredded sour apple. Serve on lettuce leaves with [mayonnaise].
TOMATO AND CELERY SALAD
Peel large, ripe tomatoes and cut into cubes. Drain in a colander until dry. Mix with half as much finely cut celery, and serve on lettuce leaves, with [mayonnaise].
SHRIMP AND NUT SALAD
Break the shrimps into thirds. Use one half or one third the quantity of pecan or English walnut meats. Serve on lettuce with [mayonnaise].
SMOKED HERRING SALAD
Skin and bone the herring and flake the meat. Use as much hard-boiled egg as herring, and twice as much potato dice as herring. Season with grated onion, and mix with [French dressing].