The Swedish, French, American cook book

Wash the head of lettuce well, put in ice water until nice and crispy. In the meantime, chop some parsley; hard boil about six eggs. Cook some beets in hot water with salt — tightly cov¬ ered — so that they will be nice and red. When cooked, take out, remove the skin, put in half vinegar and water with some sugar until ready to use; cut the beets in strips julienne style with the fluted knife. Cut the asparagus tips, white of eggs, cooked carrots, all the same way; mix all together. Line salad bowl with the lettuce leaves, put eggs, asparagus tips, beets, and carrots, in the centre; pour over some egg French dressing (made from the yolks of hardboiled eggs), and sprinkle with chopped parsley. Serve with any kind of hot or cold dish from meat, birds, or cheese, for luncheon, dinner, or supper. Lettuce-and-Prune Salad a la Philadelphienne Salade de Laitue aux Pruneaux, a la Philadelphienne Select a nice white head of lettuce, wash well and leave in ice water until nice and crispy, then put in a salad bowl. Divide from the root so that each leaf is loose. Then stuff with Philadel¬ phian cream cheese, prunes that have been cooked for ten minutes in water. Put a prune here and there in between the lettuce leaves so as to separate them, then color part of the cheese filling with orange coloring and decorate the leaves with a fine strip, edging the leaves with cheese, putting it through a fine paper bag. Pour a French dressing over it. Serve with crackers for luncheon or dinner. Turnip with Mushroom and Egg Salad Navet a la Salade de Champignons aux CEufs Peel a turnip; cut a slice off the top, and a little bit of the under¬ neath so that it will lie steady; scoop out, leaving just a fine shell; put it in water deep enough to cover it; fill with water so that it will remain in its place; add juice of a lemon, pepper and salt; cook until tender. Leave in the water until cold, then take up and glaze the turnip with orange glaze that is made from the juice it has cooked in; color with orange coloring, and thicken with corn¬ starch. [If desired it can be left in its natural color.] Fill with the salad filling. Garnish with lettuce leaves around and the heart of the lettuce in the centre. An excellent salad for luncheon or dinner. Salad Filling. Shred in julienne style mushrooms, the white of eggs, then turnips that have been cooked. Stir mushrooms, white of eggs, and turnips; mix with a cream French dressing, and fill. Garnish the top with Spanish pepper around, a strip of finely chopped yolks of eggs from one end to the other, and chopped truffles on each side of the yolks. This can also be served with aurorian or mayonnaise dressing. Appetizing Salad ( Salade Appetissante ) Take a head of lettuce that has been left in water until nice and crispy, cut off the root, remove the outer leaves to make the head look nice, then spread the heart from the centre out in a circle in a salad bowl, loosening them from the stem. Garnish with Spanish pepper, with slices of hard-boiled eggs, and a strip of anchovy on each, capers and stuffed olives in between. Serve with a French dressing. Serve for lunch or supper. Marie Louise Salad ( Salade Marie Louise ) On each lettuce leaf put a slice of grape fruit, cut out with the fancy cutter, and garnish all around the grape fruit with Spanish