COOK with Elizabeth

Press, Volume XCVII, Issue 28482, 11 January 1958, Page 2

COOK with Elizabeth

Egg Cup Salads The self-same ingredients assembled for a salad - can be prosaic and hardly worth a second glance, or they can be given a small dash of imagination and turn |nto a picture book meat Here whole stuffed eggs add a substantial note so that these salads can stand on their own as a luncheon of. supper dish. Ess Cup Salads (for four): 1 cucumber, 4 rings pineapple, 4 eggs, lettuce, loz butter, 2 teaspoons curry powder, salt and pepper, 2 teaspoons mayonnaise, 1 tablespoon chopped parsley. 8 radishes; Split radishes almost through with aJ many cuts Ms possible and drop into .cold water to open out. Cut cucumber into two-inch pieces, peel, and score with a fork. . - Boil eggs hard, cut the tops oif, and carefully scoop out the yolk. Cream loz butter, beat in the egg yolte, salt and pepper, chopped parsley, mayonnaise, and curry powder. Fin the mixture back into the eggs and set the white cap on at a coquettish angle. Cover plates with shredded lettuce. Ctit large pineapple rings in halves and widen the hole in the centre by putting them far enough apart to encircle the cucumber. Scoop some df the pith and seeds from the top of each piece of cucumber and stand inside the pineapple. Stand a stuffed egg in each. Arrange a radish rose and a sprig ofLparsley across the gaps in the pineapple