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

A half pound of mushrooms, a bunch of asparagus, three hardboiled eggs, one tomato, one head of lettuce, two green peppers, and a cup of mayonnaise dressing. How to Make It. Cook the asparagus nice and green; the mushrooms about fifteen minutes with pepper and salt; leave in the juice until cold. Wash the lettuce; cut strips of the green peppers, leave in the ice-water to become crisp; cut tips from the asparagus about three inches in length; the rest of the tender part of the asparagus cut in fine strips, Julienne style. Separate the whites from the yolks, cut whites the same as the asparagus, also the mushrooms, tomato, and part of the green pepper the same way. Select the best part of the head of lettuce for decoration; the rest of it cut in fine strips, Julienne style; mix all the ingredients with a small cup of thick mayonnaise dressing. Arrange the lettuce on a platter in the form of a ring and in the center place the salad in the form of a pyramid; on top and all around the salad arrange the asparagus tips closely together, one after the other. Sprinkle on the top finely shredded lettuce and all around garnish with the strips of the green peppers on top of the lettuce. Press the yolks of the eggs through a fine strainer; mix with them a tablespoon of butter; stir them to a smooth cream. Put it in a paper bag that holds a fancy tube and decorate a daisy from it on top and around the salad, five leaves to each daisy, and in the center of that put a large round piece of truffle, glaze the truffle with aspic, and in the middle of the salad put the small heart of the lettuce. Beetroot Salad with Pate de Foie-Gras a la Gertrude Salade de Betteraves , Pate de Foie- gras a la Gertrude Cook medium, even-sized beets in sufficient hot water to cover them and salt; when done remove the skin and put them in half hot vinegar and water with sugar sufficient to pickle them sweet sour, this makes the beets very red and even color. When ready to use cut them in halves across, scoop each half out, leaving room for the filling and fill with mousse of pate de foie-gras. Put the mousse of pate de foie-gras in a paper bag that holds a fancy tube and fill. Decorate on top of the pate de foie-gras with a round piece of truffle and put a small handle of green pepper in each. Place them on even cut slices of tomatoes and arrange them on top of the crisp lettuce that has been put in the form of a ring on a platter. Fill the ring with Aurorian sauce and with the heart of lettuce in the center. This is a complete salad. MOUSSE OF PATE DE FOIE-GRAS Filling. Take a small jar of pate de foie-gras; take out the truffle and press it through a fine strainer. To four tablespoons of pate de foie-gras add two tablespoons of dissolved Cox’s gela¬ tine; stir on ice; flavour it with some sherry wine if at hand, add to it three tablespoons of whipped cream. Celery Salad with Beets a la Walde Salade de Celeri aux Betteraves a la Walde For Six Persons Secure one crisp head of lettuce, two stalks of celery, two beets well pickled, and one cup of mayonnaise dressing.