The Swedish, French, American cook book

Salade de Tomates farcies, a la Gimo Put tomatoes in hot water, remove the skin, cut a little piece from the top and scoop out, sprinkle with parsley; fill with chicken (cut up in little dices and mixed with mayonnaise dressing), put some mayonnaise dressing on top and truffle. Make a little handle from either lemon or green pepper and tie on a bow of white rib¬ bon. Serve as a salad for luncheon, dinner, or supper. Stuffed Turnip with Macedoine Salad, a la Octavious Navets farcis de Salade Macedoine, A la Octavious Select small white turnips all same size, cut a slice from the side, scoop out carefully; cook in water, lemon juice, and salt, until done — which takes about twenty minutes; leave in the water until cold. Take out, fill with a macedoine salad (that has been mixed with mayonnaise dressing, consisting of peas, string beans, onions, carrots, and the turnip that is scooped out), spread mayonnaise dressing on top, decorate around with Spanish pepper and truffles; stick a green leaf in each. Serve on a thin slice of tomato with lettuce leaves in the centre and French dressing. Salad for lunch¬ eon, dinner, or supper. Salad of Stuffed Apple with Tongue, a la Mayonnaise Salade de Pommes farcies de Langue, a la Mayonnaise Take the largest apples, one for each person; polish, scoop out, and scallop them. Have cooked smoked tongue cut up either in dices or strips. Cut in dices the meat of the apples that has been scooped out; mix together; add some mayonnaise dressing, fill the apples, decorate with strips of truffle and Spanish pepper; arrange on a platter; garnish with crispy lettuce leaves. Serve as a salad for luncheon, dinner, or supper. Salad of Chicken in Green Peppers, a la Laconia Salade de Poulet en Piments, a la Laconia For six persons put three green peppers in ice water so they get crispy ; cut in halves; remove a small slice on each side to form a tri¬ angle — not too hollow. Take one cup chopped cooked chicken, the white meat, the green pepper that has been cut away, some Spanish pepper; mix all together; add two tablespoons mayonnaise dressing well seasoned with pepper, salt, and a little mustard. Fill the peppers, make the centre of them high and low to the edge, spread mayonnaise dressing on top, decorate with a strip of truffle from one end to the other, lengthwise, and Spanish pepper around, with tiny diamonds of truffle resting from the end toward the centre; place on a lettuce leaf; arrange on a platter; garnish with the heart of the lettuce in the centre. A complete salad. Salad of Stuffed Tomato and Celery, a la Mayonnaise Salade de Tomates farcies de Celeri, a la Mayonnaise Peel tomatoes by first putting them in hot water; make a little hole on the top; scoop out. Cut celery in small dices; mix with mayonnaise dressing; fill. Decorate with strips of Spanish pepper around and a diamond of truffle in the centre; put a handle of lemon in each. Place on a lettuce leaf; arrange on a platter. Garnish with the heart of the lettuce in the centre. Serve with any kind of meat. Artichoke-and-Sweetbread Salad a la Mayonnaise Salade d’Artichauts ail Ris de Veau, a la Mayonnaise