Salads, Sandwiches and Chafing-Dish Dainties

Salads, sandwiches and chafing-dish dainties from the Boston Cooking-School's magazine editor, with fifty photographed dishes.

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Anchovy Salad

8 salted anchovies, or 12 bottled anchovies. 4 hard-boiled eggs.

I head of lettuce.

INGREDIENTS.

Juice of half a small lemon.

French or mayonnaise dressing, or Sauce tartare.

Method. If salt anchovies are to be used, soak them in cold water two hours, then drain, dry, and remove skin and bones; divide the flesh into small pieces and squeeze the lemon juice over them.

When ready to serve, arrange the lettuce leaves upon a serving-dish, stalk ends at the centre, cut the eggs in slices, mix with the bits of anchovies, and arrange upon the lettuce. Pour a French or mayonnaise dressing made with onion juice, or a sauce tartare, over the salad.

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