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

Secure even-sized Jerusalem artichokes, cut them evenly around, peel, and scoop them out. Cut a thin slice from the side so they lie steady; put them in a saucepan with sufficient water to cover them, pepper, salt, some lemon juice, and a pinch of sugar; let them cook until tender, time from ten to fifteen minutes, then leave in the juice until cold. For the filling, cut artichokes in very small dices, put them in the liquid that the other artichokes have cooked in and cook from ten to fifteen minutes, also leave in the juice until cold. Chop parsley very fine; mix it with the cut-up artichokes, add to that two tablespoons of Aurorian sauce; mix gently and fill the artichokes; sprinkle them with finely chopped parsley. Arrange the lettuce in the form of a ring on a platter (that first has been washed and left in ice-water to become crisp); put the artichokes on the lettuce and in the center fill with Aurorian sauce and the heart of the lettuce, and on top of each artichoke decorate around the edge with a very fine strip of Spanish pepper and with a rose of mayonnaise dressing in the center with a round piece of truffle on the top. Jerusalem Artichoke Salad with Tongue a la Tyra Salade de Topinambour, Langue a la Tyra Secure even-sized artichokes; peel them evenly around, put them in three cups of water with the juice of one lemon and a tablespoon of sugar and let them cook until tender, then leave in the water until cold; scoop them out, leaving room for the filling. Slice wellcooked smoked tongue in thin slices; cut out round pieces with a round fluted biscuit cutter, a cover for each artichoke; with a small tube cut a hole for the handle in each. Cut green peppers in small strips, leave in ice-water until crisp, for the handle. Place the artichokes on thick slices of tomatoes that have been placed on crisp lettuce leaves in the form of a ring on a platter. Cut in strips Julienne style a cup and a half of tongue and add to it two tablespoons of mayonnaise dressing; fill the artichokes; put the slice of tongue on for the cover, glaze them with a little aspic and put the handle in from the green pepper. Serve in the center Aurorian sauce with the heart of the lettuce and in between put a small lettuce leaf. Apple Lettuce Salad a la Julienne Salade de Laitue aux Pommes a la Julienne One quart of apples, one head of lettuce, three cups of may¬ onnaise dressing, and two pimentos. How to Make It. If the apples are small, cut four apples in four; peel them, remove the inside of the apples and put them on the stove to cook in one and a half cups of water, one cup of sugar, and the juice of a lemon. When they are cooked, leave them in the juice until lukewarm; take up, put them on a platter, shape them in the form of a small apple; place them on a broiler, glaze them with red glaze [see Red Glaze]; put in each of them a stem of parsley. Make the mayonnaise dressing [see recipe Mayonnaise Dressing]. The rest of the apples peel, remove the inside part, and cut in small strips [Julienne style], also cut the lettuce the same way, that first has been washed well and left in ice-water to become crisp; save the heart of the lettuce and the best leaves for decoration, also cut the pimento the same as the apples and lettuce; mix it all together and add to it a cup and a