Mrs. Ericsson Hammond's salad appetizer cook book...

freezer and add to it two unbeaten whites of eggs. Pack it in ice and salt and freeze it slowly until it gets hard, then open the freezer; divide the ice cream in four. Put the brick form on chopped ice and put a layer at the bottom of it with raspberry ice; put one part of the ice cream in a saucepan, flavor it with vanilla; fill this vanilla ice cream on top of the raspberry ice cream about three-quarters inch in thickness, then put another part of the ice cream in a saucepan, color it pink and flavor it with strawberry; put the same thickness layer of this on top of the vanilla ice cream; take the third part of the ice cream, flavor and color it with orange and put that on top of the strawberry; the last part of the ice cream flavor with about two teaspoonfuls of dissolved chocolatee and put that on top of the orange. Pistachio or other flavors can be used in place of those mentioned. Pack it in salt and ice and freeze until ready to serve, then turn out on a platter and slice it in about one-inch thick slices across. Garnish it with spun sugar and serve with fancy cakes. Raspberry Ice. To two cups of the raspberry syrup add two cups of water, color it a trifle with the fruit coloring; flavor it with the juice of a lemon and a spoon of brandy if such is at hand. Put it in a freezer, pack in ice and salt; let it freeze from one to two hours [do not stir it]. During the time of freezing take the cover off and with a spoon stir it around twice. Meringue Border a la Ericsson Hammond Bordure de Meringue a l'Ericsson Hammond Beat the whites of four eggs to a stiff meringue [be careful not to beat it too little or too much; if too much it will curdle and not take the sugar smoothly, if it is whipped too little the mixture will become thin]. Sift the sugar about three times and add it to the whites, stirring it in very gently. Oil a form with Mazola oil, size wanted, and spread it about a half inch in thickness around; put it on top of a board in a slow oven to bake and dry [be careful not to have the oven hot as then it would puff]. Take it out and leave it until it commences to get cold, lift it carefully from the mould on a baking sheet and put the rest of the meringue in a paper bag that holds a fancy tube. Decorate with the meringue little roses around, making them all the same size and as even as possible, also make four rings of meringues for handles if so wanted. Make a small space in the meringue opposite the other for the handles [illustration: meringue border with handles]; put into the same warm oven to bake and dry [be careful not to brown it]. Take it out and with little meringues fasten the little ring meringues in the space made for them. This meringue border is used for around ice creams and puddings. Meringue Border with Flowers a la Ericsson Hammond Bordure de Meringue aux Roses a la Ericsson Hammond This border is made the same way as the above recipe Meringue Border a la Ericsson Hammond with the only difference that when the border is baked and ready, decorate it on the top with pink roses of almond paste as the illustration shows.