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

again for about ten minutes. Lift the casserole on the platter on a paper doily if a casserole case is not at hand. Garnish with parsley at the side and serve as a luncheon or supper dish very hot. Creamed eggplants, turnips, mushrooms, creamed chicken and turkey, oyster crabs, halibut, salmon, and smelts are also deli¬ cious when made the same way with the carrots. Cold Striped Bass a la Ericsson Hammond Bar rayé froid à la Ericsson Hammond For the service of ten secure two nice fresh striped bass, one weight about six pounds and the other four pounds; scale them, open the large one on side, remove the intestines and the large main bone, also all other small bones that can be found. Wash it well, dry it on a napkin and put it on a baking sheet. Take the fillets from the other striped bass; put it underneath the stomach part of the bass and fill in where necessary; shape it in a perfect shape of a fish, leaving room for the filling in the center; sprinkle it with pepper and salt; put some butter in the fish and also some sherry wine if such is at hand. Put a half cup of fish broth in the roasting pan and with a tight cover cook in the oven for about thirty min¬ utes, according to the size of the fish and heat of the oven. When cooked take it out, basting it with the broth from the pan until the fish commences to get cold; when cold glaze it with brown glaze all around on the skin, then with brown aspic. Fill the tail with chopped truffles of the fins and make a ring of it around the neck of the fish; glaze with aspic on top of the decoration and make an eye from lemon and truffle. Fill the fish with lobster and decorate; to one cup of cream add two tablespoonfuls of dissolved Cox’s gelatine and two tablespoonfuls of very fine-chopped parsley; put this in a paper bag that holds a fancy tube and decorate all around the fish on top of the joining of the filling; drip some gelatine on the decoration. Decorate it on top of the filling with strips of chopped parsley and truffles; lift it carefully on a pretty silver platter; decorate it all around with slices of tomato aspic and with thin slices of gherkins with little lemons on top of them that first have been dipped in chopped truffles; put a ring of chopped aspic all around and on top of that the small lobster claws. Put in the mouth of the fish some nice green fresh parsley. This is served as a cold fish entree with Aurorian sauce. Filling. Cook two lobsters about two pounds each; leave in the juice until cold; remove all the meat from the shells and slice in thin slices; mix it with thick, well-seasoned mayonnaise dressing. Crab and shrimps can be used in place of lobster. Stuffed Salmon with Shrimps a la Gustaf Adolf Saumon farci aux Crevettes à la Gustaf Adolf For Eight Persons Two and one half pounds of salmon, two pounds of shrimps, truffles, a pint of cream, one egg, two spoons of sherry wine if at hand.