3 hard-cooked eggs, cut fine 1 C-salad dressing Break the salmon apart carefully with a silver fork, add the diced celery, sweet pickles, salt and hard-cooked eggs. Mix together well, and add the salad dressing. Arrange on lettuce leaves in a salad bowl, garnish with hard-cooked eggs to represent daisies, and pickles cut in strips. Serve very cold. (To represent daisies, cut the whites of each hard-cooked egg in six long petals. Arrange these on the salad. Cut the yolks in half, and place in the center—round side out. Arrange the pickle to represent stem and leaves.) Green Beans, Butter Sauce (Six portions) 2 C-green beans (canned) 1 T-water 1 t-salt ¼ t-paprika 3 T-butter Remove beans from the can and rinse with cold water. Add water, salt, paprika and butter. Cook over a moderate fire for three minutes. Serve. Cream Puffs (Twelve Puffs) 1 C-boiling water ½ C-butter ¼ t-salt 1 C-flour 3 eggs Place the water and butter in a sauce pan. Heat to the boiling point, then add the flour, all at once, and stir till smooth. Cook till the paste comes away from the sides of the pan. (A very short time.) Remove from fire, and when cold, add the unbeaten eggs, one at a time, beating thoroughly after each egg is added. (The mixture should be stiff enough to hold its shape without spreading.) Chill the paste by placing in the ice-box and then drop by tablespoonsful on a buttered sheet. Bake thirty-five minutes in a hot oven. When cold, make an opening in the side of each and fill with cream filling. Cream Filling (Twelve portions) 1 C-milk ½ C-sugar ¼ t-salt 4 T-cornstarch 1 T-flour 1 egg 1 t-butter ½ t-vanilla Mix the sugar, salt, cornstarch and flour. Gradually add the milk and egg. Cook until very thick, in a double boiler. Add the butter and vanilla. Beat one minute. Cool before using.
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