The Swedish, French, American cook book

Chop cooked chicken; mix to one cup chicken two tablespoons mayonnaise dressing, pepper and salt. Cut a green pepper in quarters if large — in halves if small; cut a piece away so as to form a triangle, fill with the salad, spread mayonnaise on top, decorate with a strip of Spanish pepper down the centre with a strip of truffle on each side. Serve on lettuce leaves, with mayonnaise dressing in the centre, as a salad for luncheon or dinner. Apple Salad ( Salade de Pommes ) a l’ltalienne Put the head of lettuce in ice water until crisp. Peel and core apples, cut in very small dices, mix with mayonnaise dressing. Dress the lettuce leaves around the salad bowl or platter, put the salad in pyramid style, spread with mayonnaise dressing all over, then decorate around with truffles, Spanish pepper, and some of the white inside leaves of the lettuce and on the top the inside heart. This salad is delicious with any kind of bird or chicken for luncheon, dinner, or supper. Chicken Salad ( Salade au Poulet) a la Maria Leave the cooked chicken in the broth until cold then cut in dices. Cut lettuce in small strips (and celery if in season). Mix all together, add mayonnaise dressing until moist. Dress the salad bowl or platter with nice crisp lettuce leaves, put the salad in the centre, spread with mayonnaise dressing on the top, decorate with truffles, chopped parsley, or Spanish pepper, and all around with quarters of eggs and tomatoes. This is a salad for luncheon or dinner; no other meat is served with it. Alligator-Pear Salad ( Salade d’ Avocatier) Select fresh alligator pears; peel and cut in large sections, re¬ move the seeds, then cut in any shape desired, slices, dices, or quar¬ ters. Dress the salad bowl with crisp lettuce leaves, put the fruit in the centre, garnish with tablespoonfuls of mayonnaise dressing around and maraschino cherries. An excellent fruit salad for luncheon or dinner to be served with any kind of meat. Alligator-Pear Salad a la Ericsson Hammond Salade d’ Avocatier , a la Ericsson Hammond Select fresh alligator pears; peel, cut in slices, stamp out with a large fluted biscuit cutter, cut out the centre with a small biscuit cutter. Arrange on a platter on crisp lettuce leaves, fill the cen¬ tres with green grapes that have been put in hot water, had skin removed, and been cut in halves. Garnish with a maraschino cherry on top of each and with a strip of Spanish pepper around. Serve with aurorian sauce in the centre, as a salad for Juncheon or dinner, with any kind of meat. Artichoke Salad ( Salade d’ Artichauts) a la Mayonnaise Cook artichokes in water with a little salt and a pinch of baking soda for about thirty minutes; take out of the water to get cold. When cold, cut in halves — lengthwise from top to bottom, remove the fluffy part that lies next to the heart, thus forming a hole in each. Put one of the whole artichokes in centre of the platter on a paper doily, arrange the artichokes all around, fill the hollow of each half artichoke with a rich mayonnaise dressing. Put little chopped truffles on each of them; raise nice crisp leaves on the side in between each artichoke, and serve as a salad for luncheon, dinner, or supper, with chicken or bird. Orange Baskets ( Corbeilles d' Orange) a la Macedoine