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

This is a complete salad. Spinach. Take the two cups of ground spinach and add to it the six spoons of dissolved Cox’s gelatine. Stir on ice until it gets cold and add four spoons of mayonnaise dressing and the whipped, cream. Lobster Salad with Oyster Crab a la Oskar Salade d'Homard aux Crabes d’huitre a V Oskar Two large lobsters, two green peppers, a pint of oyster crabs, one head of lettuce, and three cups of mayonnaise dressing. How to Make It. Put the green peppers in ice-water to become crisp, also the lettuce that first must be washed well. Open the lobsters that have been cooked for about twenty minutes and left in the juice to get cold; save the small claws for decoration; cut, the meat in narrow strips (Julienne style), also cut the green peppers and lettuce the same way, save the small best leaves of the lettuce for garnishing. Mix one and a half cups of highly seasoned may-| onnaise dressing with the salad, if a round platter, arrange the lettuce in the form of a ring; put the salad in the center and spread it with mayonnaise. Put in the center of the salad the head shell [inside the other [illustration: inside the other meeting], sprinkle it with oyster crabs and all around on top of the lettuce around the salad put the oyster crabs and with the lobster claws stuck into the salad. Oyster Crabs. Wash the oyster crabs well; put three cups of the liquid the lobster has cooked in on the stove, and when it comes to a boil put the oyster crabs into it and let them cook for about five minutes. Leave in the juice until cold; strain up and sprinkle them with some lemon juice. Salad a la Calvin Salade a la Calvin Fill a ring mould with well-cooked creamy rice; leave stand until cold and when cold turn it out on a platter and spread it with mayonnaise dressing. Decorate it with stars of truffles, cooked carrots, white of eggs, and fill it with the salad in the center such as vegetables cut in Macedoine style and well cooked — pimentos, carrots, onions, turnips, peas, beans, all mix with mayonnaise dressing. On top spread it with mayonnaise dressing, sprinkle it with truffles, and decorate inside of the ring between the salad and the ring with even-sized, well-cooked green Brussels sprouts. Gar¬ nish with lettuce all around and pimentos. Cauliflower in Aspic a la Dusilina Choufleur en Aspic a la Dusilina Four cups of uncolored tomato aspic, one bunch of asparagus [if fresh asparagus are not at hand canned ones can be used in place of them]. How to Make It. Select white cauliflower and cook it very white, then leave it in the juice until it is cold. When it is cold take it up and let it drain. Select a round mould and glaze it with the aspic about a half inch in thickness. In the center of the mould make a large rose of truffles with a yellow center, then remove part of the cauliflower, making it in a round shape nearly to fit the mould; put the cauliflower right into the mould. All around the edge of the form raise the asparagus tips that have first been cooked and pickled with the beets so that they become red. Fill with aspic the height of the cauliflower, then pick the rest of the cauliflower in small pieces and put them on top of the cauliflower in the mould and on top of that fill with the aspic. Leave on ice until ready to serve; dip in warm water and turn out on a platter.