The Swedish, French, American cook book

shape and pour French dressing over it; all around put lettuce leaves with the stem to the salad, and on each put a stuffed prune that has been cooked for about ten minutes and stoned, stuffed with Philadelphian cream cheese ; add to a quarter pound cheese one table¬ spoon butter (stirred to a cream). A complete salad for lunch or supper. Tomato-and-Egg Salad a l’Americaine Salade de Tomate aux CEufs, a V Americaine Shred hard-boiled white of eggs, shred green pepper, tomatoes, and some lettuce; mix with the cream salad dressing. Decorate the platter with nice lettuce leaves, put the salad in the centre in a pyramid style, spread the dressing on top, decorate with quarters of eggs and lettuce leaves all around. A complete salad for lunch or supper. Russian Salad ( Salade a la Russe) Scrape carrots and turnips, cut in shape of diamonds and cook with some salt until tender, about three cups of each. Have some beet root cooked; peel and put in vinegar with some water and sugar until it becomes nice and red. Cook chicken nice and tasty, leave in the broth until cold, cut the breast in diamond shapes, mix it with the vegetables that have been drained and left on a platter to get cold. Leave the chicken and vegetables in icebox until very cold, cut the beets in fancy shapes then add them. Bone and cut anchovies in little squares or strips, add them (Russian caviar can also be added if at hand). Garnish the salad bowl with nice crisp lettuce leaves, put the salad in the centre in a pyramid style, pour over a French dressing (highly seasoned with mustard, pepper, salt, and vinegar). Serve for luncheon or supper. Salad ( Salade ) a la Tartare Select nice white head of lettuce, put in ice water until crisp. Put aside part of the leaves for garnishing, cut the rest in julienne style about two inches long and one eighth inch wide. Then cut a cucumber and Bermuda onions in julienne style. Secure some nice salt herrings soaked in water (till the salt is removed), boned and skinned; cut in small strips julienne style. Mix all together. Garnish the salad bowl with the lettuce leaves, put the salad in the centre in pyramid style, pour a rich French dressing over it (highly seasoned with mustard, pepper, and salt), and garnish all around with pieces of green pickle and hard-boiled eggs. Serve as a salad for luncheon or supper. Asparagus Salad ( Salade d’Asperges ) a la Mayonnaise Cook the asparagus nice and green and season well with salt. When done, drain off the water carefully, put the asparagus (that has been cut about five inches long) in the icebox to get cold, then arrange on a platter on top of thin slices of tomatoes; garnish with lettuce leaves. Serve with the mayonnaise dressing with any kind of meat or cheese. Macedoine Salad ( Salade Macedoine) a la Mayonnaise