The Swedish, French, American cook book

Crab Salad ( Salade de Crabe ) a l’ltalienne Mix crab with some shredded lettuce and mayonnaise dressing. Dress a salad bowl with nice crisp lettuce leaves and put the salad in the centre, in pyramid style. Decorate with slices of hardboiled egg with a strip of Spanish pepper all around. Serve as a salad for luncheon or dinner. SALADS IN ASPIC ( Salades en Aspic) Cauliflower in Tomato Aspic Aspic de Toznate au Chou-deur Glaze timbale moulds with red tomato aspic. Have cauliflower cooked and separated; put a rose of the cauliflower on the bottom — upside down; fill on the top with aspic then some cut-up cauliflower and aspic mixed — leave on the ice until ready to serve. Dip in lukewarm water, turn out on a platter; garnish with crisp white lettuce leaves in the centre. Pour over the lettuce a French dressing, well seasoned, just before serving. Serve with any kind of meat, bird, or cheese dish — for luncheon, dinner, or supper. Cucumbers and Peas in Aspic Concombres aux Petits Pois, en Aspic Glaze a ring mould with uncolored tomato aspic and decorate with, first a slice of cucumber, then a strip of Spanish pepper and so on, alternately, around the bottom; fill with aspic to the height of the cucumber. Then cut in dices some cucumbers and Spanish peppers; mix together; put a layer of aspic, then a layer of cucum¬ bers until full; let stand until cold. Turn out; fill in the centre with peas mixed with mayonnaise dressing; decorate with lettuce leaves all around. Salad for luncheon or dinner. Salad in Aspic ( Salade en Aspic), a la Anna Maria Cook eggs until hard, one for each person. Put quarter inch aspic in a timbale cup, put the hard-boiled yolk at the bottom; cover with aspic the height of the yolk, then fill. Second Filling. Two tablespoons mayonnaise dressing, hardboiled whites of two eggs, two tablespoons dissolved Cox’s gelatine, pepper and salt; mix and fill. Put some aspic around and on the top; leave on the ice until ready to serve; dip in warm water and turn out on a platter; garnish with lettuce leaves. Serve with mayonnaise dressing or aurorian sauce as a complete salad for lunch or supper. Salad of Cucumber and Tomato in Aspic, a la Edna Salade de Concombres aux Tomates en Aspic, a la Edna Peel cucumbers with the fluted knife and cook in hot water and salt. Slice nice tomatoes all even size. Line a ring mould with aspic, decorate with two slices of cucumber and one slice of tomato (one on top of the other) around the bottom of the mould; fill with aspic as high as the decoration, then fill with the second filling. Filling. Two cups tomatoes and cucumbers cut in small dices, six tablespoons dissolved Cox’s gelatine, five tablespoons mayon¬ naise dressing, two tablespoons whipped cream. Add the gelatine to the tomatoes, then the mayonnaise dressing, last the whipped cream; fill the mould; leave on ice until ready to serve. Dip in warm water, turn out on a platter, garnish with lettuce leaves, and pour mayonnaise dressing in the centre. Serve with any kind of birds or meat for luncheon, dinner, or supper. Tomato in Aspic ( Tomates en Aspic) a la Walde