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

half of mayonnaise dressing. Dress the salad bowl with the lettuce leaves; fill the bowl with the salad in the form of a pyramid; spread the top of it with the dressing and sprinkle it with finely chopped truffles. In the center of the salad put the heart of the lettuce and all around decorate with the small red apples. This salad is served with any kind of meat, fish, or cheese dish. Apple Grape Salad a la Presilla Salade de Pommes aux Raisins a la Presilla For Six Persons Three apples, one pound of grapes, a half cup of mayonnaise dressing, six maraschino cherries, a small head of lettuce, and one large seedless orange. How to Make It. Select the apples all even sizes, cut them in halves lengthwise, peel them and scoop them out well, leaving a thin shell. With a knife scallop the edge all around. Fill the apples, put the rest of the mayonnaise dressing in a paper bag that holds a fancy tube, make a rose of the dressing, one on each, and in the center put a half of a maraschino cherry. Arrange them on a thin slice of orange placed on a lettuce leaf on the platter in the form of a ring. Put in the center the heart of the lettuce and small lettuce leaves raised in between each apple. The rest of the maraschino cherries cut in thin slices and stick it all around on the slices of oranges. This salad can be served plain or can also be served with any kind of a hot or cold dish. These apples are also delicious when filled with meat such as tongue, chicken, sweetbreads, or birds of any kind. Cut the cooked meat in narrow strips [Julienne style]; mix it with same amount of apples cut similar way. To one cup add two tablespoons of mayonnaise dress¬ ing. It then gets the name from the meat they are filled a la Presilla. Filling. Dip the grapes in hot water, remove the skin and pits. Cut them in four lengthwise, also cut some of the scooping from the apples in similar style. Mix with mayonnaise dressing, one spoon to the cup. Apple Salad with Grapes a la Gimo Salade de Pommes aux Raisins a la Gimo Peel, core, and cut even-sized apples in thick slices, three from each apple; cook the slices of apples in a syrup made from two cups of water, two cups of sugar juice, and one lemon with some of the rind; cook them quickly with a tight cover and color a trifle with the fruit coloring to make them pink. When they are cooked, take off the fire; add one and a half cups of boiling hot water and let the apples get cold in their own syrup; take them up and put them on a platter to drain. Arrange lettuce leaves in the form of a ring on a platter and on top of the lettuce form the apples one on top of the other close to the center, but leaving room for the grape filling. In the meantime dip one pound of grapes in boiling hot water, remove the skin, and cut them in four lengthwise; take out the seeds and to this pound of grapes add two tablespoons of thick mayonnaise dressing and fill the center of the platter. Deco¬ rate it in the center with finely chopped maraschino cherries and the heart of the lettuce. This is a beautiful fruit salad. Pineapple Salad with Grapes a la Princess Salade d’ Ananas aux Raisins a la Princesse