Show chov COOK BOOK 4 t WHEN entertaining FOR I 1 OR the hostess who must pre pare and serve everything such dishes as may be prepared the day before will save her strength good looks and enjoyment of her guests one can do marvelous things with just a pickle cut into the thinnest of slices spread in the form of a fan on a tasty sandwich it not only garnishes it but adds an appetizer as well slice inch sized pickles into very thin slices place on open faced sandwiches that have been spread with cream cheese put one slice in the center of rounds on the tiny slice place a spot of whipped cream or cheese mixed with cream and dust with cayenne or paprika if finger length sandwiches are used place the round of pickle at the end and at the other end a spot the size of a quarter of finely shredded carrot A mans salad prepare a half dozen hard cooked eggs by cutting into halves and removing the yolks mash the yolks with butter add mustard salt and cayenne and refill the halves of egg white arrange on lettuce and cover with a sour cream dressing or a mayonnaise with plenty of sour cream added if liked shredded onion may be sprinkled over the lettuce before alaci placing ng the eggs here is another that the men like take one head of lettuce three or four green onions or a slice of bermuda onion finely minced three or four slices of sweet or sour pickle and one hard cooked egg use the lettuce in nests on the salad plate shred the coarser part and m mix with onions pickles and finely chopped egg serve with f r e n c h dressing 0 western ne shaper union |