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

How to Make It. Wash the lettuce well and put it in icewater to become crisp; scrape the celery and cut stalks in pieces about three inches in length; fill them with the beets that have been chopped fine. Arrange the lettuce in the form of a ring on a platter, one leaf for each piece of celery; put a teaspoon of mayonnaise dressing on each lettuce leaf and on top of the dressing place the filled pieces of celery in the form of a rose. Fill in the center the rest of the celery that has been cut in Julienne style about an inch in length and left in ice-water to become crisp; mix with mayonnaise dressing. Put in the center of the celery the inside heart of the lettuce. This is a very pretty salad and can be served for luncheon or dinner with any kind of hot or cold meat or fish dish. Beet Lettuce Salad a la Naemia Salade de Betteraves au Laitue a la Naemia Wash a head of lettuce and leave it in the ice-water until it becomes very crisp; chop cooked pickled beets very fine and put it in a saucepan with two tablespoons of Cox’s gelatine and two tablespoons of mayonnaise dressing. Stir until it commences to stiffen, then roll in small balls and put a stem of parsley in each. Arrange lettuce in a salad bowl. Place the little beets all in the lettuce and pour some French dressing over it. This salad can be served with any kind of meat, fish, or cheese dish. Cucumber Beet Salad a la Gilbert Salade de Concombre, Betteraves a la Gilbert Select a nice cucumber, peel it with a fluted knife and cut the end off; remove the inside of the cucumber, leaving the solid part of it and stuff. Leave in the ice-box until cold then slice in thin slices. Arrange the lettuce that first has been left in icewater to become crisp on a platter or in a salad bowl; put slices of the cucumber here and there in between the lettuce leaves. When ready to serve, pour over some French dressing. Serve with any kind of meat or cheese dish. Filling of Cucumber. Chop two medium-sized beets very fine; mix it with two tablespoons of dissolved Cox’s gelatine and three tablespoons of mayonnaise dressing well seasoned with pepper and salt. Beets should be pickled before chopped. Cucumber Salad with Cheese a la Jeanetta Salade de Concombre au Fromage a la Jeanette Take a cucumber or cucumbers according to the number of people to be served; peel them with a fluted knife so it shows the peeling of the cucumber as well as the white part; cut them across in pieces of about an inch and a half in height and scoop them out, leaving a half inch for a bottom. Scallop the top edge and put them in water with some lemon juice, a little salt, and a piece of ice; leave them stand for about twenty minutes. In the meantime make the filling. To serve for six, take a cup of grated American cheese and add it to two tablespoons of butter; stir both together until creamy then add four olives and one Spanish pepper that has been finely chopped and pressed through the strainer; season it with cayenne pepper and salt; add to it two tablespoons of whipped cream. Put it in a paper bag that holds a large fancy tube and fill each cup of cucumber about a half inch in height over the cup in form of a rose; put in the center of this a round slice of truffle and around each cup put a strip of Spanish pepper.