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

Secure a head of white Romaine lettuce, wash it well, and separate the leaves; put in ice-water to become crisp then pick out the even-sized inside lettuce leaves. If too long, trim part of the leaf and part of the stem off and fill with finely chopped green peppers that have been well drenched in highly seasoned French dressing. Supply one leaf for each serving; cut the remainder of the lettuce in narrow strips. Make a bed of it on a platter and place the filled lettuce on the top in the form of a rose and in the center stand the half green pepper with short pieces of lettuce leaves forming a center piece. Decorate each filled lettuce leaf with a fine strip of pimentos. Just before serving sprinkle the lettuce with wellseasoned French dressing. Potato Beet Salad a la Edward Salade de Betteraves aux Pommes a V Edouard Cook medium, even-sized potatoes unpeeled in water with some salt; leave them with the skin on until cold and then remove the skin and peel them with a fluted knife; with a potato scooper scoop them out, leaving room for the filling; sprinkle them with finely chopped parsley. Chop the pickled beets very fine and add to the cup of beets two spoons of mayonnaise dressing. Decorate all around between the filling and the potatoes with a strip of mayon¬ naise dressing, coloring yellow with the butter coloring; place them on slices of pickled beets on top of the lettuce in form of a ring and in the center put the heart of the lettuce. Just before serving sprinkle it with some French dressing. Potato Salad in Beets a la Octavious Salade de Pommes aux Betteraves a V Octavious Secure even-sized medium beets, put them in hot water with plenty of salt and let them cook fast for about two hours; if they are young beets cook them about one hour; pour off the hot water and put some cold water on them; remove the skin; peel them with a French fluted knife. Put them in a liquid of half water, half vinegar, and some sugar; cut cooked potatoes up in very small dices; mix to the cup of potatoes two tablespoons of the Maria Mustard Dressing [see my large book, page 317] and fill the beets. Put some of the thick mayonnaise in a paper bag that holds a fancy tube and make a rose of the dressing on top of each beet with a little truffle on top of it; if beets are large a handle of green pepper, lemon, or orange peel can be put in them. Arrange them on crispy lettuce on a slice of cooked potato in the form of a ring on a platter and in the center of the ring place the heart of the lettuce. This salad can be served with any kind of meat or cheese dish. Potato Salad a la Ebba Salade de Pommes a l’Ebba