Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Egg Salad I
  Mexican Jelly Egg Salad II  
CONTENTS · BIBLIOGRAPHIC RECORD

Egg Salad I

Cut six “hard-boiled” eggs in halves crosswise, keeping whites in pairs. Remove yolks, and mash or put through a potato ricer. Add slowly enough Oil Dressing II to moisten. Make into balls the size of original yolks and refill whites. Arrange on a bed of lettuce, and pour Oil Dressing No. II around eggs.


CONTENTS · BIBLIOGRAPHIC RECORD
  Mexican Jelly Egg Salad II  
 
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