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Tuna-cream puff bowl 4 hard-cooked eggs 1 9 1/4-ounce can tuna, drained 1 tablespoon lemon juice 1 cup sliced celery 1/4 cup sliced pimiento-stuffed green olives 1/4 cup finely chopped onion 1/2 cup mayonnaise Cream Puff Bowl 2 cups shredded lettuce Sieve 1 egg yolk and slice 1 whole egg; reserve for garnish. Coarsely chop remaining eggs and white. Break tuna in chunks; sprinkle with lemon juice. Add next 3 ingredients, 1/4 teaspoon salt, and dash pepper. Fold in mayonnaise and chopped eggs; chill. Just before serving, cover bottom of Cream Puff Bowl with lettuce; fill with tuna salad. Garnish with egg slices and sieved yolk. Serves 6. Cream puff bowl 1/4 cup butter or margarine 1/2 cup boiling water 1/2 cup sifted all-purpose flour 1/4 teaspoon celery seed 2 eggs In 1-quart saucepan, melt butter in boiling water. Add flour, celery seed, and dash salt all at once; stir vigorously. Cook, stirring con-.' stantly, over low heat till mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each till smooth. Spread batter evenly over bottom and sides of greased 9-inch pie plate. Bake in very hot oven (450 degrees) 15 minutes; reduce oven temperature to 325 degrees and bake 30 minutes longer. Turn oven off (keep oven door closed) and let puff dry out, about 20 minutes. Remove from oven and cool on rack. Dublin potato salad 2 tablespoons vinegar 1 teaspoon celery seed 1 teaspoon mustard seed 3 medium-large potatoes 2 teaspoons sugar 2 cups finely shredded cabbage 1 12-ounce can corned beef, chilled and cubed 1/4 cup sliced green onion 1/4 cup finely chopped dill pickle 1 cup mayonnaise or salad dressing
See RECIPES, p. 14 •
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