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

half in two and squeeze some lemon juice over the pear. Stand them on the slices of oranges that first have been placed on the lettuce leaf, forming them in a ring on a platter. Dip the grapes in hot water, removing the skin. Cut them in quarters and remove the pits. Fill the quarters of the alligator pear with the grapes. Then you put a maraschino cherry in the center of each and all around. Decorate with thin slices of the maraschino cherries. Fill with the Aurorian sauce and in the center garnish with the heart of the lettuce. Alligator Pear Salad a la Irene Salade de Poire d’Avocat a la Irene For Six Persons One alligator pear, two large apples, two seedless oranges, one large cup of mayonnaise dressing, and one small head of lettuce. How to Make It. Wash the lettuce well and put it in icewater to become crisp. Peel the alligator pear and cut it in small strips Julienne style; mix with it the juice of half a lemon then with a half cup of mayonnaise dressing. Cut each apple in four, lengthwise; peel them with a fluted knife, scoop them out, leaving a shell. Fill them with the mayonnaise dressing. Arrange the lettuce on the platter in the form of a ring, put on top of it thin slices of the oranges. Place the filled apples on the orange slices with the filling down and the fluted side up; put in the center the alligator pear in form of a pyramid. The rest of the mayonnaise dressing color with the butter coloring the shade of orange. Decorate with it on the apples, forming a net; clip the lettuce evenly around. Leave in the ice-box until ready to serve. Serve for lunch or dinner. Orange Grape Salad a la Evelyn Salade d’ Oranges aux Raisins a V Evelyn For Six Persons Three medium-sized oranges, one pound of grapes, a head of lettuce, and one cup of Philadelphia cream cheese dressing. How to Make It. Wash the oranges and wipe them; cut them in halves across and cut them all around, leaving a tenth of an inch of the meat around in the orange; scoop out the rest; scallop all around the edge and fill with grapes that first have been dipped in hot water, skins removed, and the seeds taken out; cut the grapes in four lengthwise. Arrange the lettuce that has been left in icewater until crisp, pick out the even-sized lettuce leaves; form them in a ring on a platter one leaf for each half orange; stand them on the lettuce and decorate them on the top with the cream cheese dressing by putting it in a paper bag that holds a fancy tube. [If wanted this can be colored a trifle with the pistachio coloring.] Ornament it all around on top of the grapes against the edge of the orange and in the center make a large rose of it; put on top of each rose a half maraschino cherry; raise one of the smaller lettuce leaves in between each orange and in the center of the platter put the heart of the lettuce. Just before serving sprinkle the lettuce with some French dressing. This is a complete salad and can be served for lunch or dinner. Cauliflower Banana Salad a la Florida Salade de Choufleur aux Bananes a la Florida For Six Persons One small head of lettuce. A medium head of cauliflower. Five large bananas. Two cups of mayonnaise dressing, pepper and salt to taste.