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

Three eggs, one head of lettuce, one tablespoon of butter, three spoons of milk, four spoons of rich cream, cayenne pepper and salt. How to Make It. Mix the yolks and white of eggs together; add to it three spoons of milk and four spoons of rich cream; put the butter in an omelet pan and when it is melted add the mixture to it and make the omelet. When the egg commences to settle sprinkle the chopped lettuce over the omelet that has been heated in melted butter and seasoned with pepper and salt; double the omelet and turn it out on a platter. Decorate over the omelet the shredded lettuce and garnish with a bunch of parsley; in the center of the omelet decorate with a poached egg glazed and garnish with truffles as the illustration shows. Serve with Aurorian sauce. Shrimp Salad a la Anglaise Salade aux Crevettes a V Anglaise Two pounds of shrimps, one head of lettuce, two green peppers, and two cups of mayonnaise dressing. How to Make It. Wash the shrimps well; put them in hot water; season them with salt and cook them for fifteen minutes; leave in the juice until cold. When cold pick out the shrimps all uniform size for decoration; the rest of the shrimps cut in fine strips, Julienne style, also cut the green peppers the same way, also part of the lettuce, leaving the best leaves for garnishing of the platter. Mix with five cups of the salad one cup of mayonnaise dressing; season with pepper and salt to taste. Arrange the lettuce that has been left in ice-water to become crisp in the form of a ring on a platter and in the center of it fill with the salad. Spread it on the top with mayonnaise dressing and decorate it with mayonnaise through a fancy tube as the illustration shows; part of the mayonnaise color with the orange and red coloring the shade of salmon; decorate roses from it with a truffle for a cen¬ ter, also rosettes of it around the lettuce with a truffle center. In between each of these roses of mayonnaise raise an un¬ peeled shrimp. This is a complete salad and is served for lunch or dinner. Copyright, 1924, by Mrs. Ericsson Hammond STUFFED EGG SALAD WITH HAM A LA GILDA Copyright, 1924, by Mrs. Ericsson Hammond CHICKEN CUTLET SALAD A LA ANTOINETTA Timbale of Sweetbread a la Boyde Timbales de Ris-de-veau a la Boyde For six timbales allow two sweetbreads; put them in two cups of hot water, pepper, salt, one bayleaf, onion, carrots, and let them cook for thirty minutes. Leave in the juice until cold and when cold cut them in very small dices. Make an aspic from the two cups of liquid or broth the sweetbreads have cooked in; add to it one package of Cox’s gelatine, two cups of tomato juice, pepper and salt to taste; clear it [see Chicken Aspic on page 201 in my large book, “The Swedish, French, American Cook Book”]; put timbale cups on ice and glaze them with aspic; decorate at the bottom of each mould a daisy from cooked white of eggs with a yellow center; drip some aspic on the decoration. Put a teaspoon¬ ful of finely chopped truffles in each; drip two teaspoonfuls of aspic in each on top of the truffles; when the aspic is settled decorate all around on the mould on top of the truffles a narrow band of Spanish pepper and fill with the sweetbreads.