The Swedish, French, American cook book

Cook sweetbreads from eighteen to twenty minutes in water, with pepper, salt, carrots, and onions; leave in the broth until cold. When cold, cut the sweetbreads in dices about half inch square, mix with some chopped lettuce (or celery, if in season); add some mayonnaise dressing — to each cup three tablespoons of the dressing; garnish the salad bowl with nice romaine lettuce (if romaine is not at hand, the other lettuce will do); put the salad in the centre in pyramid style, cover with some very thick mayonnaise dressing; garnish with Spanish pepper, chopped truffles, and slices of egg that are decorated with Spanish pepper and truffles. This is a delicious salad for luncheon, dinner, or supper. Grape Fruit Salad ( Salade de Pomelo ) a la Irene Cut the grape fruit, forming a handle as you cut it. Cut the skin with a sharp knife, separating the meat; scoop out. Mix the grape fruit and equal quantity of green grapes together, strain all the juice off, add some mayonnaise dressing, fill the grape fruit baskets, garnish with mayonnaise dressing on the top with a maraschino cherry or green grape in the centre. In the handle of the basket tie a ribbon to match the table. Salad for luncheon. Assorted Fruit Salad ( Salade de Fruits assortis ) Select apples, pears, bananas, oranges, etc. — all different kinds of fruit. Polish the apples, remove a little slice from the side, scoop out the inside, cut the part that is scooped out in very small dices; mix with mayonnaise dressing; fill; put the cover on, put on a platter until ready to serve; then in the stem of the apple tie a ribbon to match the table. Clean and polish the bananas well; treat them in the same way as the apples, removing a slice on the side, mixing with mayonnaise dressing, filling, cover¬ ing; tie a ribbon around the banana with a little bow on top to match the ribbon on the apple, also leave in the icebox until ready to serve. Then do the oranges, pears, etc., in the same way, with a ribbon on each. When ready to serve, arrange on a nice platter on a paper doily — first orange, then banana, then pear, then apple, and so on in circular style. Put a white crisp bunch of lettuce in the centre and serve very cold for luncheon or supper with any kind of meat or cold dishes. Julienne Salad ( Salade Julienne ) a la Ethel Bayes Select some nice celery, cut in julienne style, leave in ice water until quite crisp. Cook beet roots, leave in vinegar with a little sugar until it gets nice and red, cut in julienne style. Cut some white crisp lettuce leaves in julienne style and mix with endive. Garnish the platter with endive all around, put the mixture in the centre, pour over it a nice rich mayonnaise dressing, garnish with beet root around. Serve for luncheon or supper with any kind of meat, bird, etc. Salad ( Salade ) a la Casanova Cut well-cooked smoked ham in slices, then in strips, julienne style. Procure some well-smoked sturgeon, slice and cut it in the same way, julienne style. Then cut some celery and white of hard-boiled eggs in the same way. Garnish the salad bowl with lettuce or romaine leaves that have been left in ice water until crisp; chop yolks of the hard-boiled eggs. Mix a nice mayon¬ naise dressing in with the salad. Serve in the centre of the salad