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

Three large bananas, a quarter of a pound of Philadelphia cream cheese, one large green pepper, two spoons of whipped cream, cayenne pepper and salt. How to Make It. Peel the bananas and cut them in halves across, scoop them out gently, leaving a space for the filling, and fill. Decorate them with the white cheese around and with truffles. Arrange them in the form of a ring on a platter on top of slices of tomatoes that have been placed on lettuce leaves in form of a ring and put the heart of the lettuce in the center. Decorate on top of the lettuce leaves with finely cut strips of pimentos. When ready to serve sprinkle the lettuce with some French dressing. Cheese Filling. Put the cheese in a saucepan and stir it to a cream, take one tablespoon out of it for decoration; add pepper and salt and the green pepper that has been chopped fine. If that does not give sufficient shade to the cheese, color it a trifle with the green coloring; add gently the two spoons of whipped cream. Banana Apple Salad a la Patricia Salade de Bananes aux Pommes a la Patricia For Six Persons Three medium, even-sized tender apples, one seedless orange, three bananas, one head of lettuce, and one cup of mayonnaise dressing. How to Make It. Wash the lettuce and put it in ice-water to become crisp; peel the apples, cut them in halves across and also the ends a trifle so they stand firm; scoop them out, only leaving a thin shell. Peel the orange, slice it in thin slices. Arrange the lettuce in the form of a ring on a platter; put on top of the lettuce the slices of oranges and place on top of them the apples and fill with the bananas that have been cut in small dices mixed with some mayonnaise dressing; spread some more of the dressing on top of each with a thin slice of banana and with slices of maraschino cherries on the top. Put a handle in each from the peel of the orange that first has been left in ice-water to become stiff. Inside of the ring of apples fill with mayonnaise dressing and with the heart of the lettuce in the center. Banana Salad with Sweetbreads a la Corola Salade de Bananes aux Ris-de-veau a la Corola Select large curved bananas, remove the skin, and cut them in halves across; scoop them out carefully, leaving room for the filling, and fill them with cooked chopped sweetbreads seasoned with pepper and salt. Place them on top of thin slices of bananas cut lengthwise; put them on a broiler and glaze with the mayonnaise chaudfroid sauce [see Mayonnaise Chaudfroid Sauce]. Decorate them on a bias with a fine strip of cream that has some gelatine colored pink and with little dots of green. Arrange crisp lettuce in the form of a ring on a platter with the bananas on the top in the form of a rose. Fill the center of the ring with Aurorian sauce, also decorate in between each banana with a small leaf from the heart of the lettuce. Sprinkle with chopped parsley on the sauce. Sweetbread Salad a la Continental Salade de Ris-de-veau a la Continentale