The Swedish, French, American cook book

Peel one pound nice white mushrooms and put on stove with one cup water, three tablespoons sherry, pepper and salt; let simmer for ten minutes — leave in the juice until cold. When cold, take out and cut in julienne style quite fine; then cut some aspara¬ gus tips the same way as the mushrooms. Take the breast from a chicken (that has been cooked, well seasoned, and left in the juice until cold) and cut it the same way as the asparagus and the mushrooms — measure it by the cup. To each cup mix with three tablespoons rich cold aurorian sauce. Dress a salad bowl with nice crisp lettuce leaves around; put the salad in the centre, in pyramid style; pour thick aurorian sauce over, on the top, put with the heart of the lettuce, and around thin slices of hard-boiled egg, a diamond of truffle in the centre, and a strip of Spanish pepper all around. This is a delicious salad and can be served for luncheon, supper, or dinner. Perfectly complete without anything else served with it but toasted crackers. Potato Salad ( Salade de Pommes de Terre ) a la Sicilienne Cook potatoes in their jackets, peel, and cut in dices — leaving some out for decoration. To four cups potatoes two tablespoons onion juice, pepper and salt. Make a boiled mustard dressing and pour it over the potatoes, let stand for a while until cold. Cut the heart out of a lettuce and spread the other part of the lettuce in a salad bowl, put the salad in the centre, decorate around with alternate slices of beet and potato — half resting on the other; thread with strip of Spanish pepper on top of the potato and beet on the salad, and in the centre put the heart of the lettuce. Serve for luncheon or supper. Potato-and-Beet Salad a la Hildur Salade de Pommes aux Betteraves a la Hildur Cook potatoes in their jackets, and when cold remove the skin and peel with the French knife. Cut in thin slices and mix some onion juice, pepper, and salt in with the potatoes. Make a mustard dressing highly flavored with vinegar and lemon juice. Put the potatoes in the centre and spread over the dressing; sprinkle with chopped parsley. Chop beet roots and the trimming of the potatoes separately. Flavor with pepper, salt, and lemon juice. Decorate all around with chopped potatoes and beet root, alternate rows. Put at each end of the platter a bunch of inside of lettuce, if an oblong platter; if a round platter, put four bunches. Serve for luncheon or supper with any kind of meat. Salad of Chicory, Egg, and Tomato Salade de Chicore, CEufs, et Tomates Trim salad bowl with chicory that has been put in ice water, washed well, and dried on a linen cloth; shred the other part of the chicory. Cut white of hard-boiled eggs, tomato, Spanish pepper, and truffles in long strips. Make the yolk egg salad dressing; chop yolks very fine. Take half cup salad oil, four tablespoons vinegar, teaspoon Worcestershire sauce, pepper and salt, add the three cooked yolks, beat well on ice, pour over the salad. Decorate all around with slices of egg and beets. Serve for lunch or supper. Russian Egg Salad ( Salade d’ CEufs a la Russe)