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

Secure large peaches, peel them and cut them in halves lengthwise; remove the stones. (Try to have them all even size, a half peach for each portion.) If four peaches put them in two cups of water, three spoons of sugar, juice of a half lemon, and let them cook until they are tender; leave in the juice until cold. In the meantime dip a half pound of green grapes in hot water; remove the skin and pits; cut them in four lengthwise. Cut large apples in thin slices, one slice for each half apple; cut out the hard part of the apple from the center with a small cutter and scallop the slices of apple all around; spread it thin with mayonnaise. Arrange them on a bed of lettuce in the form of a ring on a platter; clip the lettuce all around evenly; place a peach on each of the slices of apples and fill them with the grapes that have been mixed with a trifle of thick mayonnaise. Decorate the peaches all around with a streamer of whipped cream that has been mixed with some gelatine and in the center of the grapes put a rose of mayonnaise dressing with a truffle center and in the center of the platter fill with a cream of mayonnaise. Garnish with small lettuce leaves and with the heart of the lettuce. Pineapple Strawberry Salad a la Ericsson Hammond Salade d’ Ananas aux Fraises £ 1’ Ericsson Hammond One head of lettuce, one pineapple, one box of fresh strawberries, and two cups of mayonnaise dressing. How to Make It. First wash the lettuce well, put it in water with ice to become crisp; save the heart of the lettuce for decoration. Cut the top off” from the pineapple, peel, and cut it in even slices, one slice for each portion; take two biscuit cutters, first cut it out with a large one so each ring will be in uniform size, then with a small cutter cut out the center; the ring should be about three quarters inch in width all around. Pick and wash the strawberries; select the small, even-sized ones; split them in halves; decorate with the half strawberries on top of the rings of pineapple with the width of the strawberry in and the point out. Dress all of the rings the same way; place them on lettuce that has been nicely arranged in the form of a ring on a platter; with the scissors clip the lettuce evenly around. Put half of the mayonnaise dressing in a paper bag that holds a fancy tube; squeeze it into the center of each ring of pineapple, forming a rose, and on top of that put a round piece of truffle. Cut the rest of the pineapple in strips [Julienne style], also cut the strawberries [if large cut them in eight lengthwise, if small in quarters]; mix with that a small amount of cut short shredded lettuce; to three cups of the salad add three tablespoons of mayonnaise dressing. Sprinkle the salad with chopped pistachio nuts. Serve for lunch or dinner. Pear Salad a la Barnegat Salade de Poires a la Barnegat For Six Persons One quart of pears, one head of lettuce, some lemon juice, mayonnaise dressing, and truffles for garnishing.