A Handbook of Cookery for a Small House

mixture. Cut a French olive into strips lengthwise round the stone and place one piece across the top of each egg to resemble a handle. _Eggs with a Mayonnaise Sauce._ Cut lengthwise four hard-boiled eggs after removing the shells as directed and lay them white side up on the dish, which must be rather deep. Make a little mayonnaise sauce (proportion of one yolk of an egg to half a teacup of salad oil stirred into it drop by drop and half a teaspoonful of Tarragon vinegar), pour the sauce over the eggs. _Beet-root._ Boiled whole and cut into thin rings, pour over it a little vinegar and dust a little powdered sugar on it and a little finely chopped onion. _Tomatoes._ Skinned and prepared as directed for tomato salad. _Celery._ Cut or rather curled as you would peel rhubarb and dressed either with oil and vinegar or with a little mayonnaise sauce to which has been added half a teaspoonful of dry mustard. Then there are olives, stuffed or otherwise, tunny fish or smoked salmon which can be bought in small tins and do not require any dressing. Simply serve on the dish. _62. Chocolate_ Place a quarter of a pound of Chocolate Menier in a stone saucepan for ten minutes covered with cold water. Let it stand on the side of the stove. Work it into a smooth paste and add water or milk to make it a pint. No sugar. Place it over the fire and bring it to a boil. Do this six times, lifting it from the fire each time it boils. _63. Coffee for Four Persons_ Put into an earthenware saucepan a teacupful of roasted coffee freshly ground, and pour over one pint and a half of boiling water. Bring to a boil twice. Tip a tablespoonful of cold water into the boiling coffee. Let it stand for five minutes and strain through a strainer into a warmed coffee pot. SOUPS, STOCKS _General Remarks_ If the vegetables are used for flavouring only, they may remain in the soup all the time it is cooking.