Egg Salad
Boil six eggs fifteen minutes; while they are boiling, make a French dressing and add to it one tablespoonful of tarragon vinegar, one tablespoonful of onion juice and one tablespoonful of finely chopped parsley. When the eggs are done remove the shells, cut into slices, and arrange them on a salad dish so that one overlaps the other; pour the dressing over while the eggs are still hot, stand away in a cold place for one or two hours, garnish with parsley, and serve.