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

water, remove the skin carefully; do not cut the tomatoes in any way; leave them in the ice-box until cold; wash the lettuce well and put it in water with ice until it becomes crisp. Cut the toma¬ toes in halves lengthwise and scoop out, leaving room for the filling. Arrange the lettuce in the form of a ring on a platter; put a slice of the cucumber on the lettuce, one for each half of the tomato; place the tomatoes on top of the cucumber with the wide part in and the top part of the tomato out. Fill them with the cut-up cucumbers; put the mayonnaise dressing in a paper bag that holds a fancy tube and make a rose in the center of each on top of the cucumbers; put a handle in the tomatoes made from a strip of lemon or orange peel and in between each decorate with a strip of the cucumber resting on the lettuce down to the platter, and in the center of the ring put the heart of the lettuce. Just before serving sprinkle the lettuce with some of the French dressing. Tomato Pea Salad a la Teckla Salade de Tomates aux Petits Pois a la Teckla Secure even, medium-sized tomatoes, put them in hot water for a second and remove the skin; cut the tomatoes in halves across and scoop them out, leaving room for the filling. To six tomatoes take two cups of well-cooked small green peas; mix them with some mayonnaise dressing, leaving some out for decoration. Fill the tomatoes with the peas and spread with mayonnaise dressing on the top. Decorate a daisy of truffle on each and all around the tomato between the tomato and the filling put a row of the peas. Slice a solid crispy head of lettuce in six slices; arrange them in the form of a ring on a platter and on top of the slices of lettuce place the tomatoes. Fill with mayonnaise dressing in the center. Serve with any kind of meat or cheese dish. Tomato Salad with Cream Cheese a la Philadelphian Salade de Tomates au Fromage a la Creme 6 la Philadelphienne Secure very tiny tomatoes (prune size); put them in hot water for a second and remove the skin; leave in the ice-box until cold. Also peel two even-sized tomatoes, cut three slices from each tomato. Arrange in the form of a ring on a platter lettuce leaves that first have been thoroughly washed and put in ice-water to be¬ come crisp; on top of the lettuce put the slices of tomatoes. Stir a tablespoonful of butter to a cream; add to it a small package of Philadelphia cream cheese; put it in a paper bag that holds a ribbon tube and decorate all around the tomato slices a ribbon of the cream cheese. Sprinkle the little tomato slices with finely chopped parsley and put a stem from parsley in each little tomato; place one on each decorated slice and in the center of the ring of tomatoes fill with Aurorian sauce and with the heart of the lettuce. This is a complete salad. Artichoke Salad with Grapes a la Dewey Salade d’ Artichauts aux Raisins a la Dewey For Eight Persons Five even-sized artichokes, one half pound of grapes, one cup of thick mayonnaise dressing, one head of crisp lettuce, and mara¬ schino cherries for decoration.