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

Select even-sized potatoes not too large. Parboil them unpeeled; leave in the water until cold. When cold remove the skin and peel them with a fluted knife; scoop them out and scallop the edge all around, leaving a space for the filling. Sprinkle them with pepper and salt and a squeeze of a lemon. Stand them on slices of pickled beets that are first placed on the lettuce leaves arranged in the form of a ring on a platter, and fill. Spread them with the mustard dressing on the top and decorate with a strip of the beets lengthwise and diamonds of truffles all around with a dot of beet in between. Little dots of the dressing can be placed on top of the strip of beets which make it look very attractive. Put the heart in the center and just before serving pour some French dressing over the lettuce. This salad can be served with any kind of cold or hot meat dish. Filling. Chop the scoopings of the potatoes, also a small green pepper and a small amount of beets. Chop it all separately and mix it carefully with the Mustard Dressing a la Ebba. Salad a la Juliet Salade a la Juliet Add to three cups of well-cooked creamy rice three tablespoons of chopped olives and two tablespoons of finely chopped parsley. [See my large book, “Swedish, French, American Cook Book” — How to Boil Rice, page 289.] Leave cook again for a few minutes; fill a well-buttered ring mould with the rice and when it is cold turn it out on a platter and fill. Press the yolks from the eggs through a fine strainer; add it to one spoon of butter that has been stirred to a cream and mix well; season with cayenne pepper and salt. Put it in a paper bag that holds a leaf tube and decorate about five or six flowers on top of the ring and in the center of each flower put a round piece of truffle and glaze. Cut the cooked white of the eggs in narrow strips, Julienne style; cut cooked mushrooms, artichoke bottoms, one Spanish pepper, and string beans the same way, all must be cooked; mix it with some mayonnaise. Fill the ring with the salad in the form of a pyramid; spread it with the may¬ onnaise dressing and sprinkle it with some chopped truffles. In the center of the pyramid put the heart of the lettuce and between the salad and the ring garnish with finely chopped tomato aspic. Decorate all around with lettuce leaves and stream¬ ers from the stirred yolks of eggs and in between with some of the tomato aspic. This salad can be served for either dinner or lun¬ cheon. Gingerale Vegetable Salad a la Macedoine Salade de Legumes au Gingembre a la Macedoine