The Swedish, French, American cook book

Select a large ripe pineapple with a nice top, wash and wipe well, then cut a trifle on one side to make it lie steady. Then cut a cover on the other side about three inches wide and four inches long if the pineapple is large enough to allow it; remove the meat, being careful not to make it too juicy and small (take care not to mix the centre of the pineapple with the rest of the meat). Cut in long, narrow pieces; mix with the same quantity of apples (cut the same way as the pineapple), with one cup mayonnaise dressing; spread the pineapple with the mayonnaise dressing on the top. Decorate with pimentos all around (scallop the pimentos), put a diamond of truffle in each scallop and a row of chopped truffles lengthwise on the pineapple. Garnish with lettuce all around on a platter and serve for dinner or luncheon with any kind of meat. Tomato-and-Asparagus Salad a la Bregitta Salade de Tomate aux Asperses, a la Bregitta Select large tomatoes all same size, put in hot water and remove the skin, slash the tomato on the smooth side from one end to the other to form a cover, leaving the cover fastened on one side. Scoop out with the small scooper. Roll in chopped parsley, put some mayonnaise dressing in and then put in as many as possible cold asparagus tips (that have been cooked in water and a speck of baking soda for about twenty minutes), so that the tops stick out. Serve on a lettuce leaf, with mayonnaise dressing in the centre, as a salad for luncheon or dinner. Salad ( Salade ) a la John Ericsson Cook some asparagus and some nice green string beans — separately. Cut the asparagus (after being cooked and when cold), and also the beans, in julienne style. Then take chicken that has been boiled and left in the juice until cold, cut the breast in the same way — julienne style; mix this all together. To each cup add three tablespoons mayonnaise dressing, pepper, salt, and mustard; put in pyramid style in a salad bowl that has been lined with some crisp lettuce leaves; garnish around with little bunches of asparagus tips, bunches of string beans, beets, carrots, chicken — all well cooked and seasoned — each made up in small bunches separately about two and a half inches long and one and a half inches around. Put two bands of Spanish pepper around each bunch, raise them from the lettuce leaves up to the salad, alternate shades. A complete salad for luncheon or dinner. Banana-and-Chicken Salad a la Laconia Salade de Banane au Poulet, a la Laconia Take large bananas that are well curved, peel it and cut the underneath part away so that it can stand. Cut a cover on the curve of the banana three inches long and half inch wide; remove the inside carefully and then stuff. Cut in very small dices breast of chicken that has been cooked and left in the juice until cold; mix with mayonnaise dressing andfill; spread with mayonnaise; decorate the top with Spanish pepper all around then with diamond of truffle. Serve on slices of tomato on lettuce leaves as a salad. Chicken Salad with Spanish Peppers, a la Sicilienne Salade de Poulet aux Piments, a la Sicilienne