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

Shrimp Mousse. Peel a pound of shrimps and put them through the meat machine four times, then press it through a fine strainer; stir it on ice; add the milk, cream, salt, and pepper [try in some hot water to see if it is too hard, then if so add more cream], color it a trifle with the orange and red fruit coloring to make it the shade of shrimps. Rice Foundation. Put two cups of well-cooked soft rice in a saucepan on ice; add to it five spoons of dissolved Cox’s gelatine and a half cup of milk; stir until it commences to thicken, then add four spoons of mayonnaise dressing and four spoons of whipped cream. Fill all around inside a pie plate that first has been glazed with aspic; leave on ice until ready to serve, then dip in warm water and turn out on a platter. Halibut with Oyster Crab a la Gimo Fletan aux Crabes d’huitres a la Gimo Cut halibut in small dainty pieces about four inches around and a half inch in thickness; coat them first on one side heavily with the shrimp mousse [see recipe Shrimp Mousse a la Europeenne on page 313 in my large book, ‘‘The Swedish, French, American Cook Book”]. Put them on a platter that has been well oiled with Mazola oil, with the covered side down, now spread the other side also with the mousse, and all around; make them all uniform size. Put Mazola oil in a frying pan on the stove and when it commences to get hot, with an omelet knife lift the fish carefully into the pan not too close to one another, and fry to a golden brown on both sides; sprinkle them with pepper and salt during the time they are frying. Place them on thick slices of tomatoes; put them in the oven for about three minutes. Arrange them in the form of a ring on a platter and in the center serve fried oyster crabs with a Hollandaise or Bearnaise sauce and garnish all around with unpeeled shrimps. Trout in Aspic a la Roosevelt Truites en Aspic a la Roosevelt Secure small trout all even size; clean, bone, and stuff them; put in a roasting pan in a curled position in the shape of a horseshoe with a little water, pepper, salt, and some sherry if at hand. Cook in the oven from eight to twelve minutes well covered; leave in the pan, covered, until cold. Make an aspic from fish broth and tomato juice; put a flat dish on ice sufficiently large to hold six of the trout; glaze with the aspic and decorate according to taste, a branch, daisy, lily of the valley, etc. Put the fish in the dish, head and tail to the edge and the back of the fish down with the stomach part up one after the other as close as possible in the form of a ring; drip carefully with cold aspic all around and then fill with a cold aspic that has been colored a trifle with the kitchen bouquet an amber color, the height of the trouts. Leave on ice until ready to serve; turn out on a cold spinach mayonnaise foundation and garnish with lettuce leaves, chopped aspic, and lobster claws. Serve with Aurorian sauce as a cold fish dish. This can also be served with a salad for dinner. Smelts can be prepared the same way in place of the trout. Stuffing. Ground meat from a small cooked lobster amounting to one cup, two tablespoons of bread crumbs, one egg, a tablespoon of melted butter, some orange coloring, two spoons of cream, pepper and salt.