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

How to Make It. Secure even-sized green peppers, cut three of them in halves lengthwise, remove the seeds and put them in water with ice for about thirty minutes to become crisp. In the meantime make the salad; remove the seeds from the other peppers and chop it fine, cut the whites of the four hard-boiled eggs in small dices, mix it with the green pepper. To one cup of it add two spoons of the Vevan Egg Cream Dressing. Fill the peppers and spread some more dressing on the top; press some of the yolks of eggs through a fine strainer; stir it until smooth; mix some of the dressing with the yolks. Put it in a paper bag that holds a ribbon tube and decorate each pepper with a ribbon of the yolks length¬ wise; put them on the slices of tomatoes on a crisp bed of lettuce in the form of a ring on a platter. In the center garnish with the heart of the lettuce. Egg Salad with Green Peppers a la Muriel Salade d'Œufs aux Piments a la Muriel Cook four eggs for twelve minutes, leave in the water until cold; chop one green pepper very fine; add it to the yolks and two tablespoons of butter that first has been stirred to a cream; flavor it with pepper, salt, and a teaspoon of lemon juice. Fill the whites of the eggs that have been cut lengthwise; lay them on thick slices of tomatoes with the stuffed side down. Arrange crisp lettuce in the form of a ring on a platter and place the toma¬ toes with the eggs on top of it and in the center fill with Aurorian sauce. Sprinkle the eggs with finely chopped parsley and put a handle of fine strips of green pepper in each. In the center of the sauce put the heart of the lettuce. Chaudfroid Egg with Pate de Foie-Gras a la Delecert Chaudfroid d'Œufs, Pate de Foie-gras a la Delecert Hard boil four eggs by cooking them for twelve minutes; after they are cooked put them in cold water; remove the shell, leaving them in the water until ready to use, then cut the eggs in halves lengthwise, removing the yolks. Take a small jar of pate de foiegras; take out the truffles and press the pate through a fine strainer; add to it (which should amount to half a cup) two tablespoons of dissolved Cox’s gelatine, one spoon of sherry wine if at hand, cayenne pepper and salt; stir on ice; when it commences to thicken add three spoons of whipped cream. Fill the eggs; leave on a plat¬ ter until cold, and when cold put on a broiler and chaudfroid it with the white chaudfroid sauce (see recipe Chaudfroid Sauce); glaze the eggs with aspic. Decorate on top of each egg with a flower from stirred butter that has been colored with the butter coloring a high shade of yellow; put it in a paper bag that holds a leaf tube and make a flower on each egg with five leaves, and the center with truffle; glaze again. Put the eggs on thin slices of toast on top of cold green hominy either individual or foundation; if individual place them in the form of a ring on a platter and in the center put Aurorian sauce. Stir the yolks of eggs to a cream (free from lumps); add two spoons of stirred butter, pepper, and salt; put it in a paper bag that holds a fancy tube and decorate a streamer on a bias from the egg down to the platter and at the end of the streamer put a round piece of truffle; glaze the truffle with some aspic. Garnish with lettuce.