The Swedish, French, American cook book

Select small beets all the same size, cook in hot water with plenty of salt, then skin and put in hot vinegar and sugar so that the flavor goes through them; scoop out the beets with the smallest scooper — about two scoops from each — be careful not to break the beets as you scoop them out. Peel the beets with a fluted knife, making into a rose as you peel them. Stuff with pate de foie gras. Dress the salad bowl with the lettuce leaves, put the stuffed beets in the centre resting on the lettuce and stick a stem of parsley in each; scoop out the beet and stick all around in the lettuce leaves to make them look as if they were growing. Pour French dressing all around. Salad for lunch or supper. Potato Salad ( Salade de Pommes ) Cook potatoes in their jackets, leaving some out for decoration, and cut the rest in small dices. Cook beets, leaving some out for garnishing and cut the rest in small dices separately from the potatoes. Mix with some French dressing, add some chopped parsley, a little squeeze of onion (or Tarragona according to taste), salt, and pepper. Put up in a salad bowl, decorate on the top across the centre with first a strip of chopped potato then chopped beet, then potato, etc., across and all around — slices of beet and potato alternately — with a little bunch of watercress at two ends of the salad. This salad can also be put into little victoria potato baskets served on lettuce leaves with watercress in the centre and the baskets around, which are made thus: slice the potato, put one on the bottom of the victoria iron and the rest around the edge, having one lap over the other. Fry in hot fat. Serve with any kind of fish or meat. Cold Slaw ( Salade de Chou ) a la Rydberg Secure a nice-sized cabbage. Remove the outside leaves and trim. Make a round hole on the top, about three inches across; scoop out for the filling as large a piece as possible, and scallop the cabbage, shred the cabbage that is scooped out so it is soft and fluffy. Make a French dressing, mix with the cabbage, fill the cabbage, put chopped parsley in each scallop and decorate with strips of Spanish pepper around the edge. Serve with any kind of fish. Can also be filled with red cabbage. Cold Slaw ( Salade de Chou) a la Gimo Shred separately the white and the red cabbage. Mix French dressing in the white cabbage and Russian dressing in with the red. Work the cabbage a good deal so it gets nice and limber. Dish the red up in a pyramid style, garnish with a strip of white then a strip of red, and all around with nice crispy lettuce or white romaine lettuce. Serve with any kind of fish. Romaine Lettuce Salad ( Salade Romaine) Select well-bleached white romaine lettuce, leave in ice water for about two hours with plenty of ice; press the water out. When ready to serve, put on a platter, serve with French dressing. It can also be served with mayonnaise or boiled egg dressing. Gar¬ nish with quarters of tomatoes and hard-boiled eggs around. Serve with any kind of meat, cheese, etc., for luncheon or dinner. Potato Salad ( Salade de Pommes) a l’Americaine