Roll hard cooked eggs, while still warm, between palms of hands (or weight each egg with a plate) until they are round as apples. Press stem of an apple at one end and a clove at the other. Press juice of 2 or 3 freshly boiled beets, dip eggs into this red juice and serve cold, surrounded with mayonnaise, on a bed of shredded lettuce leaves; or, as a garnish with Salad Course.
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