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

Place each on a slice of tomato that has been sprinkled with chopped parsley; arrange the crisp lettuce in the form of a ring on a platter and place them on top of the lettuce and inside of the ring; serve with Aurorian sauce and with the heart of the lettuce in the center. Chicory Tomato Salad a la Hilmar Salade de Chicoree aux Tomates a la Hilmar Wash and clean the chicory well; leave it in ice-water until ready to prepare the salad, then put it on a clean linen cloth and press all the water out. Arrange it in a salad bowl and sprinkle some French dressing over it; dip the tomatoes in hot water, remove the skin, and cut them in squares lengthwise, then dip them in finely chopped parsley and arrange them in between the chicory. This salad can be served with any kind of meat or cheese dish. Chicory Egg Salad a La Hilmar Salade de Chicoree aux Oeufs a la Hilmar Chicory Egg Salad is made the same way as Chicory Tomato Salad with the only difference that hard-boiled eggs are used in place of tomatoes. Chicory Salad a la Maria Salade de Chicoree a la Maria Cut five medium-sized potatoes in very small dices, cut beetroot the same way also gherkins; bone a smoked herring and cut it the same way as the potatoes, gherkins, and beets; add to it one cup of chopped chicory and mix it with about a cup of Maria Mustard Dressing [see my large book, “Swedish, French, American Cook Book,” page 317]. Arrange the chicory in the form of a ring on a platter (that first has been left in ice-water to become crisp) put the salad in the center in the form of a pyramid and pour some of the dressing on the top. Decorate it all around with chopped beets and gherkins every other strip on a bias and in the center put a branch of the chicory and all around put one slice of potato then one of beets and one of gherkin, and then potatoes, beets, and gherkins every other half resting on each. Serve as a luncheon salad. Chicory Mushroom Salad a la Aurorian Salade de Chicoree aux Champignons a l'Aurore One pound of mushrooms, one pair of sweetbreads, a half pound of chicory, and two cups of Aurorian sauce. How to Make It. Wash the chicory well and leave in ice-water to become crisp; peel mushrooms, leaving the stem in; put them in two cups of water with pepper, salt, sherry wine if at hand, and cook for fifteen minutes; leave in the juice until cold. Put the sweet¬ breads in two cups of water with pepper, salt, an onion, and cook for thirty minutes; leave in the juice until cold; make the Aurorian sauce [see recipe Aurorian Sauce]. Put the mushrooms on a broiler one for each portion and glaze them with the brown glaze. Decorate them all around and a dot in the center with whipped cream that is mixed with a trifle of dissolved Cox’s gelatine; put a diamond of truffle in the center of the mushroom on top of the cream. Pick some of the chicory out for decoration, the rest cut up and make a bed of it on a platter in the form of a ring and on top of this chicory place slices of tomatoes with a mushroom on each with the stems to the center; fill the ring of mushrooms with the sweetbreads and mushrooms cut in small dices; mix with the Aurorian sauce; garnish with four bunches of chicory around and some in the center of the filling. This is a complete salad.