The Swedish, French, American cook book

pepper and in the centre green quartered grapes. Decorate with strawberries if at hand or maraschino cherries. Serve with a French cream dressing. Salad ( Salade ) a la Claudia Take a head of lettuce that has been put in ice water to get nice and crispy, then cut it lengthwise in thick slices. Put each slice on a platter, turning the head in and the point out. Put a ring of alligator pear, pineapple, or orange, on each leaf; fill the centre with a quarter of grape fruit in each. Decorate with strips of Spanish pepper and truffles. Serve with a French paprika dressing. Salad for luncheon or dinner with any kind of meat, cold dish, or birds. Tomato-and-Roquefort Salad a la Gimo Salade de Tomate au Roquefort , a la Gimo Select small tomatoes, hard and solid — one for each person. Put them in hot water, remove skins — carefully, so as not to cut the tomato in any way; cut a quarter out of each — from the top down (be careful not to separate the tomatoes at the bottom). Put them on a broiler and glaze with tomato glaze that is colored with a little red coloring, sprinkle with little parsley on each side, then fill with Roquefort cheese and garnish with truffles and green peppers — put strips on a bias. Put the tomatoes on lettuce leaves on a platter; garnish with lettuce leaves all around in circular style, and with a nice crisp white head of lettuce in the centre and some French dressing over the lettuce. Serve with toasted crackers for luncheon, dinner, or supper, as a salad. Philadelphian cream cheese can be used in the same way instead of the Roquefort cheese; it is then called Tomate au Fromage a la Creme de Philadelphie a la Gimo. If with American cheese, it is then called Tomate au Fromage a la Creme d’Amerique a la Gimo. Filling. For six tomatoes take half a pound of Roquefort cheese, two tablespoons butter, pepper, salt, and two tablespoons whipped cream. Grate and stir Roquefort cheese until smooth, add the butter that has been stirred until creamy, put in the pepper, salt, and a little green coloring, then add the whipped cream. Cheese Salad ( Salade au Fromage ) h. la Dame One cup American cheese, stir with one tablespoon butter to a cream; color with a little orange coloring, roll in little balls all the same size, stick a stem of parsley in each. Put lettuce leaves in a salad bowl like a big rose, stick the little balls all over so they look as if they were growing, and in the centre of the dish have an egg filled with the same mixture, cut in halves twice and standing up with the heart of the lettuce in the centre. The dressing for this salad is: two yolks of cooked eggs, press through a sieve, stir as fine as butter, add one cup sour cream (if at hand, if not sweet cream can be used); flavor with lemon juice (or vinegar), pepper, and salt. Beat until rather thick, put in a paper bag and put be¬ tween each leaf. Philadelphian cream cheese can be used instead of the American cheese. Salad of Beetroot with Pate de Foie Gras Salade de Betterave farcie de Pate de Foie gras