n: Spinach and Egg Salad.

(See page 86)]

[Illustration: Marguerite Salad.

(See page 86)]

=Pate de Foie Gras, Moulded in Aspic.=

Cover the bottoms of small-sized timbale moulds with a little aspic
jelly; decorate the jelly with bits of royal custard and capers; cover
with more aspic; then add, alternately, layers of _pate de foie gras_
and aspic, until the mould is filled. Turn on to shredded lettuce and
garnish with mayonnaise, using pastry bag and tube. Arrange on
individual dishes, so as not to disarrange the dressing in serving. Or,
garnish with a chopped cucumber dressed with French dressing.

=Spinach-and-Tongue Salad.=

INGREDIENTS.

1/4 a peck of spinach.
1 tablespoonful of lemon juice.
1/4 a teaspoonful of salt.
A dash of paprica.
1 tablespoonful of oil or butter.
Slices of cold tongue.
Sauce tartare.

_Method._--Cook the spinach in salted boiling water until tender; drain,
and chop very fine, and season with salt, pepper, oil and lemon juice.
Press into small, well-buttered moulds or cups. Have ready thin, round
slices of cold boiled or braised tongue, the slices a trifle larger than
the cups of spinach. When the spinach is cold turn it from the moulds on
to the rounds of tongue, and press a star of sauce tartare on the top of
each mould. Garnish with parsley and slices of lemon.

=Spinach-and-Egg Salad.=

(See cut facing page 84.)

Prepare and mould the spinach as in the preceding recipe. Have ready,
also, some cold boiled eggs and mayonnaise. Turn the spinach from the
moulds on to nests of shredded lettuce. Dispose, chain fashion, around
the base of the spinach, the whites of the eggs cut in rings, and press
a star of mayonnaise in the centre of each ring. Pass the yolks through
a sieve and sprinkle over the tops of the mounds, and place above this
the round ends of the whites.

=Marguerite Salad.=

(See cut facing page 84.)

Arrange garden cress on a serving-dish; in the centre dispose whites of
hard-boiled eggs cut in eighths lengthwise, to resemble the petals of a
flower, and sift the yolks into the centre. When ready to serve,
sprinkle with French dressing and toss together.

=Easter Salad.=

With the smooth sides of butter-hands roll Neufchatel cheese into small
egg shapes. Cut long radishes into straws and season with French
dressing. Scatter the straws in lettuce nests, arrange the eggs in the