The Swedish, French, American cook book

Cook peas, string beans, carrots, onions, turnips, and green peppers in water with a little salt and speck of baking soda from fifteen to twenty minutes until tender; cut up in very small dices; put in a strainer, so that they get dry; add some chopped parsley, truffles, and Spanish pepper. When cold, measure to each cup vegetables three tablespoons mayonnaise dressing — take care not to stir too much or the dressing will become thin. Dress the salad bowl with nice lettuce leaves, put the salad in the centre, and spread it with a thick mayonnaise dressing; garnish all around with small quarters of cooked beets, eggs, and tomatoes; sprinkle with little truffles; put the very inside of the heart of the lettuce in centre of the dish. Serve with any kind of hot or cold meat, or birds, for luncheon or dinner. Apple Salad ( Salade de Pommes ) a la Macedoine Select nice red apples, polish them by rubbing them on a clean cloth, cut each apple so that it will lie on its side; then remove from the top a piece about one inch round, scoop out carefully, and fill with the macedoine of fruit — apples, bananas, oranges, grapes, strawberries, maraschino cherries, etc., cut in very small dices macedoine style. Mix with mayonnaise dressing. When serving, tie a little pink or white ribbon in each apple [if there is no stem, make an artificial one with a toothpick or a sprout from a fruit leaf]. Garnish with the heart of the lettuce in the centre, and all different kinds of fruit. Stuffed Prune Salad with Cream Cheese a la Waldorf Salade de Pruneaux farcis de Fromage, a la Waldorf Have one third celery, one third apples, and one third walnuts; to three cups of the mixture add four tablespoons thick mayonnaise dressing; put up in a pyramid shape, spread with mayonnaise dressing over it. Take the white tops of the celery and garnish by putting them from the salad to the bowl all around. Between each celery put a prune that has been cooked about ten minutes, stoned and stuffed. To quarter pound of Philadelphian cream cheese mix one tablespoon butter; stir to a cream; fill the prunes. Serve with any kind of meat or cheese. Salad ( Salade ) a la Waldorf Select some nice celery, green apples, and English walnuts. Scrape the celery, cut across about one eighth inch thick. Cut the apples the same way. Fix a pound of English walnuts by removing shells, putting hot water over them, removing the little skin that is around the nut; cut in large pieces [if the nuts be small, cut in half, or leave whole]. Mix to each cup two tablespoons very thick, rich mayonnaise dressing well seasoned with mustard, lemon juice, pepper, and salt. Dress a platter or salad bowl with some nice green, crisp lettuce leaves. Dish the salad up in pyramid style, spread over with some thick mayonnaise dressing; garnish with nice crisp lettuce leaves all around, quarters of hard-boiled egg and whole walnuts here and there, a strip of Spanish pepper around each walnut and a strip over the quarter of the egg. On top of the salad on the pyramid put some chopped truffles and in the centre stick a little heart of lettuce. Serve with any kind of birds, cold meat dishes, hot or cold cheese dishes, for luncheon, dinner, or supper. Pineapple Salad ( Salade d’ Ananas)