The Swedish, French, American cook book

bowl in the shape of a pyramid; sprinkle with the hard-boiled yolks; put the heart of the lettuce in the centre. A complete salad for luncheon or supper. Asparagus-and-Tomato Salad a la Hammond Salade de Tomates aux Asperges, a la Hammond Cook nice green asparagus in hot water with salt and a speck of baking soda from eighteen to twenty minutes; take up carefully, drain the water off, sprinkle with cold water to have them remain green; then cut three inches long and bunch them — if small, six in a bunch; if large, four to five in a bunch. Lay on a slice otomato on round pieces of green lettuce leaf, forming a ring around the platter with the tops out and the stem in, leaving a space in the centre for the sauce. Decorate each bunch of asparagus with two to three strips of Spanish pepper around and garnish with a little inside heart of lettuce in the centre and some lettuce leaves on four places on a round platter, and if an oblong platter a bunch of lettuce leaves on each end. Serve as a salad for luncheon or dinner. N Asparagus-and-Tomato Salad a la Walde Salade d’ Asperges aux Tomates, a la Walde Take small tomatoes, cut both ends off so as to form a ring; scoop part of the centre out, sprinkle with chopped parsley all around. Have ready green asparagus tips two inches long, and raise about four tips in each ring of tomato. Stand on a platter, put a strip of Spanish pepper all around the asparagus, put in the window or icebox where cold and keep dripping aspic all over until they become nice and glossy. Arrange on a foundation of aspic; garnish with lettuce leaves. Serve with aurorian sauce in the centre, as a salad for luncheon or dinner. Fruit Salad ( Salade de Fruits ) a l’Aurore Dress a salad bowl or a small glass or silver platter with the heart of lettuce; place in a circle slices of grape fruit and oranges; cut the centre out of the orange and the grape fruit with a sharp knife or cutter; leave a round hole in each slice. In the meantime, cut celery (that has been left in ice water until very crisp) in julienne style; mix with apples that have been cut in the same way; add some aurorian dressing; put in the centre of the dish, showing the grape fruit and apples all around; then fill each slice with straw¬ berries, grapes, or maraschino cherries and decorate with whole strawberries; put the dressing on top and sprinkle with chopped nuts. Salad to serve with any kind of meat, birds, or cold dishes. Mushroom Salad a la Ericsson Hammond Salade de Champignons, a la Ericsson Hammond