The Swedish, French, American cook book

Take oranges and cut away two quarters, leaving a strip of peel in the centre which forms the handle; scoop out and scallop all around, fill with macedoine fruit; spread a mayonnaise dressing on the top and decorate with truffles and Spanish pepper; garnish with lettuce leaves. Serve as a salad. Tongue-and-Apple Salad a la Europeenne Salade de Langue aux Pommes, a la Europeenne Cut boiled tongue and apples in thin slices; mix with mayonnaise dressing; put up in pyramid style; spread mayonnaise dressing on top; garnish around with pieces of tongue (rolled) and slices of egg, lettuce leaves, and truffles. Serve as a salad with any kind of meat or birds. Beet-and-Cucumber Salad Salade de Concombre aux Betteraves Cook three beets in hot water with salt; chop them; mix with pepper, salt, one teaspoon lemon juice, one tablespoon mayonnaise dressing, and two tablespoons dissolved Cox’s gelatine; fill the cucumber (that has been peeled with the fancy knife and scooped out), and put in icebox until cold. When cold, put on a lettuce leaf on a platter, cut in slices — leaving it in the natural shape. Arrange around a basket of beet then of cucumber and so on alternately, filled with mayonnaise dressing. Pour some French dressing on the lettuce leaves around the cucumber. Serve with any kind of fish. Tomato Salad ( Salade de Tomate ) a la Hammond Select small tomatoes, put in hot water, take off the skin, cut a little oblong piece off the top of each, scoop the inside out, leaving just a thin shell; fill. Filling. Cut green pepper and little pimentos in julienne style, very fine. Take some slices of cooked smoked tongue, cut in the same way, mix with very thick mayonnaise dressing highly seasoned with mustard; fill the tomatoes (that have been sprinkled with chopped parsley). Put half teaspoon of mayonnaise dressing on the top of each, decorate with a diamond of truffle, put a handle made from green pepper in each tomato, tie on a bow of white ribbon. Place on well-trimmed lettuce leaves with a strip of Spanish pepper twisted around the stem. Arrange in circular style on a platter with some crisp lettuce leaves in the centre. French dressing can be poured over the lettuce leaves before serving. Delicious salad for luncheon or supper. Pea-and-Cucumber Salad Salade de Petits Pois au Concombre Cut cucumber in one and a half inch pieces, peel with the scalloped knife and scoop out; fill with the pea salad. Take a can of peas, mix with mayonnaise dressing and fill. Place on lettuce leaves, stick a handle of lemon or green pepper in each. Arrange on a platter. Garnish with lettuce leaves. Serve as a salad. Salad of Stuffed Tomato with Tongue, a la Teckla Salade de Tomates farcies de Langue, a la Teckla Put the tomatoes — all of even size — in hot water; remove skins, cut across lengthwise, scoop out, and fill. Filling. One cup grated cooked tongue, two tablespoons mayonnaise dressing, four tablespoons dissolved Cox’s gelatine, three tablespoons whipped cream, pepper and salt. Turn the filling down and the smooth side up, glaze with a toma¬ to glaze, sprinkle with chopped parsley, put a handle of green pep¬ per in each. Arrange the half tomatoes on thick slices of orange (not too large), pour mayonnaise dressing in the centre. A com¬ plete salad for luncheon or supper. Stuffed Tomato Salad a la Gimo