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

Garnish with lettuce. Just before serving sprinkle the lettuce with some French dressing. This can also be served with mayonnaise dressing or Aurorian sauce which makes it a complete salad. Salad in Aspic a la Macedoine Salade en Aspic a la Macedoine Select all different kinds of vegetables such as green peppers, red peppers, carrots, capers, peas, white turnips, and beets. Make aspic and glaze a fancy mould with a round bottom. Put at the bottom of the mould a large star of truffle with a yellow center, then all around form a ring with carrots and turnips alternately. cooked and cut in the shape of a pea. The next row put a beet as large as the carrot with a white center from a cooked egg, and in front of the carrots put a small one the same size. Repeat that in a ring all around the other ring and put a row of diamonds of carrots, then a large piece alternately, for a border. On the outside edge put half-moons of truffles, one joining the other, and around the form put alternate strips of carrot and beet, and at the head part of the form put a beet and pea the same as at the bottom. Glaze with aspic and fill with all different kinds of vegetables mixed and cut in small dices all evenly, Macedoine style. Fill the mould with aspic and leave on ice until ready to serve. Turn out on a platter and garnish with lettuce leaves and chopped aspic. Serve with Aurorian sauce. Chicken Cutlet Salad a la Antoinetta Salade a Cotelette de Poulet a la Antoinetta Add to two cups of chicken mousse one cup of fine bread crumbs made from stale bread; mix well; form it in cutlets, put a bone in each cutlet taken from the wing of the chicken; put it on a but¬ tered baking pan. Decorate them all around with chicken mousse and with a dot of it in the center with a diamond of truffle on the top. Put a half cup of chicken broth in the pan and put the pan into the oven to cook for about eight minutes with a tight cover. When it is cooked take it out; leave until cold; then glaze it with a light brown glaze; mix some mayonnaise to green cooked string beans; put them in the form of a pyramid on a platter and raise the cutlets all around the bean salad. Put a paper frill on each bone and in between each cutlet put a decorated slice of hard-boiled egg and chicory sprinkled with French dressing. Stuffed Egg Salad with Ham & la Gilda Salade aux CEufs farcis au Jambon a la Gilda Hard boil three eggs for twelve minutes; leave in the water until cold; when cold remove the shells; cut the eggs in halves across; remove the yolks and stuff them with ham. Arrange them on thick slices of tomatoes; arrange the lettuce in the form of a ring on a platter and on top of the lettuce place the tomatoes with the eggs. Color some mayonnaise dressing with the orange and red coloring the shade of salmon; put it in a paper bag with a narrow tube and decorate in circle around the eggs as the illustration shows. In the center fill with Aurorian sauce and the heart of the lettuce. Filling. Mix with a half cup of cooked grated ham two spoons of Aurorian sauce, pepper and salt to taste. Lettuce Omelet Salad a la Aurorian Salade Omelette a Laitu a la Aurorian