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

Turnip Mushroom Salad a la Camille Salade de Navets aux Champignons a la Camille Take small white turnips all even size; peel and cut them in halves lengthwise; scoop them out, leaving a thin shell; put them in two cups of water with the juice of a lemon and two teaspoons of sugar; cook them until well done and leave in the juice until cold. Put them on a platter and fill. Place them on slices of tomatoes on lettuce leaves in the form of a ring and sprinkle them with finely chopped parsley. Decorate a rose on each with the yolks of the eggs that have been mixed with a spoon of butter and stirred to a paste. In the center fill with Aurorian sauce and with the heart of the lettuce in the middle. Garnish with long strips of green peppers in between each turnip. Salad for lunch or dinner. Filling. Cut about six medium-cooked mushrooms in small strips, also the cooked white of eggs, some green and Spanish pepper, and mix with mayonnaise, two tablespoons to the cup. Salad a la Judie Salade a la Judie Select different kinds of vegetables such as carrots, white turnips, yellow turnips, potatoes, beetroots, a head of lettuce, baskets of Brussels sprouts, one cauliflower, one half quart of string beans, and onions. Cook the beets red, put them in vinegar with some sugar until ready to use; cook the carrots, the white turnips, the yellow turnips also four potatoes and when they are cooked and cold, slice part of it for decoration, the other part of it cut in strips [Julienne style]. Cook the cauliflower white by adding a little salt when cooking it; the green vegetables and string beans cook green, cut the string beans in fine strips before cooking, also cut onions [Julienne style] and cook them separately. Wash the lettuce and leave it in ice-water to become crisp; select the best leaves from it for garnishing; the rest cut in strips, the same as the vegetables, mix it all together with some ravigote sauce well sea¬ soned also part of the Brussels sprouts and cauliflower sprigs, saving the best for decoration. Dress the platter or bowl with the lettuce; dish up the salad in the form of a pyramid; spread it on the top with the ravigote. Decorate the salad on the top with rows of the sliced vegetables, one resting on top of the other, matching the col¬ ors, and on the top of it put the heart of the lettuce; garnish around with a sprig of cauliflower and the Brussels sprouts alter¬ nately. Ginger Fruit Salad a la Macedoine Salade de Fruits au Gingembre a la Macedoine Two cups of gingerale, ten spoons of dissolved Cox’s gelatine, two peaches, two apples, two oranges, two pears, two bananas, a dozen large red strawberries, one dozen maraschino cherries, a half pound of green grapes, one head of lettuce, some French dressing, some cayenne pepper and salt, two spoons of sugar, juice of a half lemon.