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

Select small, even-sized tomatoes; put in hot water for two minutes, take off the skin carefully, cut them in halves across; scoop out a little from the tomato, form them in oblong shape. Fill with cream cheese; place them on a platter with the filled side down and glaze with red tomato glaze; make two little holes in each tomato for the handle. Lay them on thin slices of tomatoes on a bed of crisp lettuce; arrange in a ring on a platter close together and in the center serve Aurorian sauce. Decorate with the rest of the cream cheese, put it through a fancy tube making a streamer from in between the tomatoes in a half-circle down to the platter; put a round piece of truffle on the end of each; glaze the truffles with a drop of aspic. When ready to serve put a handle of crisp green pepper in each tomato tied with a bow of white ribbon. How to Make The Cream Cheese Filling. Stir two table¬ spoons of butter until smooth; add a quarter pound of Philadel¬ phia cream cheese; stir to a cream; add cayenne pepper and salt to taste and two tablespoons of dissolved Cox’s gelatine; last add three tablespoons of whipped cream. Tomato Salad with Cucumbers a la Elvira Salade de Tomates aux Concombres a V Elvira Peel one long narrow cucumber, cut a long strip out from the side of the cucumber, scoop it out, just leaving the solid part of the cucumber and stuff with green pepper. Stir three spoons of butter to a cream; add to it a green pepper that is finely chopped with two teaspoons of finely chopped parsley; season it with some lemon juice, pepper, and salt. Fill the cucumber and put the piece cut out back to its place; leave on the ice until hard, then dip a knife in hot water and slice the cucumber in thin slices. Line the salad bowl with chopped lettuce; cut in thin slices three tomatoes that first have been peeled and arrange them in the salad bowl, high in the center and lower at the sides; raise all around the stuffed slices of cucumbers one resting on top of the other. Pour some French dressing over the tomatoes and sprinkle it with finely chopped green pepper and in the center put the small heart of the lettuce. This is a very refreshing and delicious salad and is served with any kind of hot or cold fish or cheese dishes. Tomato Salad with Celery a la Barnegat Salade de Tomates au Celeri a la Barnegat Secure nice even medium-sized tomatoes, put them in hot water, remove the skin carefully not to cut the tomatoes at all, then cut the tomatoes in halves across and scoop them out, leaving space for the filling; sprinkle them with finely chopped parsley and fill. Spread on top of them thick mayonnaise dressing and sprinkle them with finely chopped green and red peppers; put in each a handle of green and red peppers. Place them on lettuce leaves in the form of a ring on a platter with the heart of the lettuce in the center and sprinkle the lettuce with some well-seasoned French dressing just before serving. Filling. Scrape nice white celery, put it in ice-water until it becomes crisp, cut it in very small dices and to one cup of celery mix one spoon of mayonnaise dressing. Tomato Salad with Green Pepper a la Laura Salade de Tomates au Piments a la Laura For Six Persons