The cream, yolks of eggs, lemon juice, mustard and sugar are mixed well and cooked until thick, stirring briskly; then put in the capers. The head lettuce is prepared and the large leaves cut into smaller pieces. Now arrange on a platter one layer of lettuce and one of lobster salad, pour over some mayonnaise dressing and repeat 2 or 3 times until all is used up. Garnish the dish or plate with radishes. It makes a fine salad. This salad may be mixed with mayonnaise dressing as in Chapter 10, No. 42. No. 41—FRUIT SALAD AS DESSERT. Quantity for 6 Persons. 3 oranges 3 bananas ½ pineapple ¼ pt. cognac cherries Sugar to taste 1 pt. whipped cream ½ pt. strawberries Preparation: Oranges, pineapple, bananas are peeled and sliced. Strawberries are cleaned, the cherries are stoned, all this fruit mixed and whipped cream poured on in a glass dish. The whipped cream may be omitted. If you like you may mix ½ cup of Sherry wine in with it. No. 42—LETTUCE COMBINATION SALAD. Head lettuce 4 medium-sized tomatoes 1 small cucumber 2 tbsps. vinegar 4 green onions 6 radishes ½ cup mayonnaise dressing Roquefort cheese ¼ tsp. Worcestershire Sauce Preparation: Line salad bowl with the crisped lettuce; peel and quarter the tomatoes; slice and crisp the cucumbers; slice the onions and radishes in very thin slices. Arrange the vegetables on the lettuce; mix the vinegar with the mayonnaise dressing and pour over the salad. A little Roquefort cheese crumbled and mixed with the dressing is fine. Excellent, served with steak. No. 43—FRUIT SALAD DRESSING. Preparation: Take 1 cup boiled mayonnaise, a little powdered sugar, juice of an orange or a lemon, ½ pint of whipped cream. No. 44—FRUIT SALAD No. 1. 2 apples 1 small bunch celery 1 cup chopped walnuts 1 cup pineapple Preparation: Mix all the cut fruit with fruit salad dressing. No. 45—FRUIT SALAD No. 2. 4 oranges 1 cup pineapple ½ cup chopped nuts 2 cups cherries ½ cup shredded cocoanut Preparation: Mix all the cut fruit with the fruit salad dressing. No. 46—FRUIT SALAD No. 3. 6 large peaches 1 pt. strawberries 3 bananas ½ cup nuts Preparation: Mix all the cut fruit with the fruit salad dressing. No. 47—FRUIT SALAD No. 4. 1 lb. dates 1 cup chopped apples 1 cup chopped celery 3 sliced oranges Preparation: Mix all the cut fruit with the fruit salad dressing. CHAPTER 14. EGGS. The preparation of eggs. Eggs are a valuable food and indispensable in the kitchen. Some dishes cannot be prepared without eggs. Eggs can be tested as to their freshness in a basin with ½ pt. of water mixed with a tablespoonful of salt. Fresh eggs sink to the bottom, others float on top. To preserve eggs for the winter, put them into salt, so that they do not touch and are covered well. Use a stone jar for this purpose and cover it. No. 1—SOFT BOILED EGGS. Quantity for 6 Persons. 12 eggs 3 qts. of water