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

This is a beautiful complete salad. It can also be served as a cold egg dish for lunch or supper by garnishing the dish with parsley. Egg Salad with Tongue a la Delecert Salade d'Œufs, Langue a la Delecert Cut and prepare the eggs the same way as the above recipe with the only difference, stuff them and decorate with tongue; after the eggs have been chaudfroided, cut thin slices of smoked cooked tongue and cut the slices in strips about a small half inch in width. Place them on the eggs lengthwise and glaze the strips of tongue with some gelatine by dipping the finger in gelatine and spreading it over the tongue. Decorate it with small dots of whipped cream that holds some gelatine and a speck of truffle alternately in the center along the tongue, and on the sides of the tongue make a strip of cream colored light green; glaze with aspic. Place them on thin slices of tomato that have been placed on round pieces of toast and arrange them in the form of a ring on a platter with Aurorian sauce in the center. Decorate around the salad with the yolks of the eggs as the above recipe shows. Garnish with lettuce around the dish and in the center. Filling. One cup of ground smoked tongue, one spoon of sherry, if such is at hand, two tablespoons of dissolved Cox’s gelatine, cayenne pepper and salt. Stir on ice until it begins to thicken, then add three spoons of whipped cream. Copyright, 1924, by Mrs. Ericsson Hammond EGG SALAD A LA VICTORIA Copyright, 1924, by Mrs. Ericsson Hammond TURNIP' MUSHROOM SALAD A LA CAMILLE Salad of Stuffed Egg in Aspic a la Auroria Salade d'Œufs farcis en Aspic a l'Aurore Four eggs, two cups of aspic from beef or chicken, two table¬ spoons of butter, two cups of different mixed vegetables cut in Julienne style, well cooked and seasoned, cayenne pepper, salt, also truffles and Spanish pepper. How to Make It. Hard boil the eggs by cooking them for twelve minutes, put in cold water, remove the shell and cut in halves lengthwise; take out the yolks, press them through a very fine strainer and stir them with the butter to a cream. Fill the half eggs with the yolks and put them on a platter with the stuffed side down and cut out of each egg a piece lengthwise from the center about half inch in width at the top, coming to a slant to the bottom, showing the yolks plainly. Put in the cut of each egg a strip of truffles and drip some aspic over it to keep the truffle in its place. Leave in the ice-box until ready to use; put a wide ring mould on ice and glaze with aspic about a half inch in thickness; arrange the eggs one after the other with the filled side up and the cut side down. Fill with aspic the height of the eggs; when the aspic is settled put a layer of the vegetables on the top and then fill with aspic and then with another layer of vegetables alternately until the mould is full. Leave on ice until ready to serve, and then dip in warm water. Turn out and serve with Aurorian sauce in the center and garnish with lettuce leaves around and with chopped aspic. Salad of Egg in Aspic a la Hildur Salade d'Œufs en Aspic a la Hildur For Six Persons Eight eggs, one cup of mayonnaise dressing, four spoons of gelatine, four spoons of whipped cream, three cups of aspic, carrots, string beans, and truffles for decoration, cayenne pepper and salt.