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

How to Make It. Cut three of the peppers in halves, remove the seeds, and leave them in water with ice for about twenty minutes; wash the lettuce and also leave it in ice-water to become crisp. Shred the red and white cabbage very fine; put it in a bowl with a half cup of French dressing and stir it until soft and limber; leave it there until ready to fix the salad, then take it out from the French dressing and mix it with one of the green peppers that has been shredded in fine strips the same way as the cabbage. Add half of the Spanish pepper that has been cut the same way and some of the green lettuce; add to it half of the mayonnaise. Fill the peppers; spread them on the top with mayonnaise and decorate them around the edge with fine strips of Spanish pepper and in the center decorate with truffles any design wanted. Arrange the lettuce in the form of a ring on a platter; place the peppers on the lettuce and sprinkle with the French dressing; in the center put the heart of the lettuce. Egg Salad a la Wilhelmena Salade d'Œufs a la Wilhelmina Hard boil three eggs for twelve minutes; when cooked, peel them and leave them in cold water until ready to serve; cut them in halves crosswise and stuff. Cut thick slices of tomatoes, lay each on a lettuce leaf and arrange them in the form of a ring on a platter; place one of the half-stuffed eggs on each of the tomato slices, with the stuffed side down; color the butter with some of the butter coloring a dainty orange and put it in a paper tube and decorate all around the eggs in circles; put on top of each egg in the center a piece of truffles. Garnish with lettuce leaves in be¬ tween each egg and with some strips of green pepper all around, and in the center put one and a half cups of Aurorian sauce, in the center of that put the heart of the lettuce. This is a beautiful complete luncheon salad. Stuffing for the Eggs. Chop the yolks from the eggs very fine; mix to it two tablespoons of mayonnaise, three finely chopped olives, two tablespoons of chopped green pepper, cayenne pepper, salt, and some chopped parsley. Mix all together and last add a spoon of whipped cream. Egg Salad a la Victoria Salade d'Œufs a la Victoria Make Victoria baskets [see page 276 in my large book, “Swedish, French, American Cook Book”]; hard boil eggs, allowing one for each; slice eggs evenly, one slice for each basket, as decoration, the rest of the eggs cut in small cubes and mix them with Aurorian sauce, fill two tablespoons in each basket. Decorate with a slice of the egg on each and on the yolks make a rose of mayonnaise dressing that is colored with a trifle of the spinach coloring; in the center of the rose put a round piece of truffle. Arrange lettuce leaves in the form of a ring on a platter and put the baskets on top of the lettuce leaves and in the center put the heart of the lettuce. Put a handle in each basket with rings cut from green pepper that has been left in ice-water to become crisp. For special occasions a small white bow of ribbon can be tied in each handle. Egg Salad in Green Peppers & la Vevan Salade d'Œufs aux Piments a la Vevan For Six Persons Take seven peppers, one head of lettuce, two tomatoes, four eggs, juice of a large lemon, cayenne pepper and salt.