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

Select a large white head of lettuce, wash it well, leave in icewater until crisp. Take two cups of gingerale; add to it eight spoons of dissolved Cox’s gelatine; cook vegetables that have been cut in small dices Macedoine style, such as carrots, onions, turnips, string beans, green pepper; strain them up; also add pimentos cut in similar way and small cooked green peas; add to it one cup of the gingerale and juice of a lemon. Put a ring mould on ice and coat with the gingerale aspic; decorate it according to the design [if the vegetables are cooked separately decorate with stripes according to colors at the bottom of the mould, if not cut vegetables sepaately for the decoration]. Drip aspic on top of the decoration and fill about a half inch in thickness of the vegetables; leave stand until settled, then fill again with part of it and leave stand until it is set, then for the third time fill the form full. Leave in ice until ready to serve, then turn out on a platter and garnish with lettuce around and the rest of the aspic chopped. In the center fill with Cream Cheese Dressing a la Philadelphienne. This is a complete salad for lunch or dinner. Green Pepper Egg Salad a la Philadelphian Salade de Piments aux CEufs a la Philadelphienne For Six Persons Secure six small, even-sized green peppers; hard boil five eggs; make a cup and a half of cream cheese dressing. Cut the top off the peppers, if they are very long peppers cut about half of it away; remove the seeds and put them in water with ice for about twenty minutes. In the meantime cut the eggs in halves, remove the yolks, and cut the whites of the eggs in fine strips [Julienne style], also slice one of the eggs in slices, one for each pepper. Shred the tops of the peppers that were cut off the same way as the whites of eggs; mix the peppers and eggs with part of the dressing [see Philadelphia Cream Cheese Dressing]. Fill the peppers with the salad; spread it on top with some of the dressing; stir the yolks of eggs to a cream and add to it some of the cheese dressing. Put it in a paper bag that holds a fancy tube and decorate all around the edge a border with the yolks and in the center put a slice of the hard-boiled egg. Arrange the lettuce in the form of a ring on a platter (that first has been left in ice-water to become crisp) and place the peppers on top of the lettuce. In the center put the heart of the lettuce; sprinkle it with some French dressing. This is a complete salad for lunch or dinner. Green Pepper Salad a la American Salade de Piments a V Americaine For Six Persons Four small, even-sized green peppers, a half cup of finely shredded red cabbage, a half cup of white cabbage cut the same way, one pimento, two cups of thick, well-seasoned mayonnaise dressing, and one head of lettuce.