The Swedish, French, American cook book

Hard boil eggs, cut in halves, scoop out the yolks and stir them with one tablespoon butter and four olives; stuff the half egg, decorate with truffles and Spanish pepper, put the half egg on a lettuce leaf with Russian dressing in the centre and twist a strip of Spanish pepper around the stem of the lettuce that has been trimmed. Salad for luncheon or supper. Egg-and-Tomato Salad a la Jardiniere Salade de Tomates aux CEufs, a la Jardiniere Put tomatoes in hot water, remove the skins, and scoop out. Mix together the scooped-out parts of the tomatoes, some hardboiled white of eggs (cut in dices), and some cut-up green pepper; mix with the cream salad dressing and fill back into the tomatoes. Stick in a handle of green pepper that has been tied with a white ribbon. Place on a platter in the form of a ring. Garnish with lettuce leaves. Salad for lunch or supper. Egg Salad ( Salade d’ CEufs) a la Royale Line a salad bowl with lettuce leaves, put a row of slices of hardboiled egg around, then a row of small lettuce leaves, then a row of slices of egg — and so on until the dish is full. Pour over a Russian dressing. Serve for lunch or supper with cheese. Shrimp Salad ( Salade de Crevettes ) a la Mathilda Two grape fruits, two pounds shrimps, two Spanish peppers, one green pepper, three large apples, and a pint of mayonnaise dressing. Cook shrimps in water with salt for ten minutes and leave in the juice until cold. Remove the skins (leaving three dozen unpeeled for decoration); cut them in strips, julienne style; cut Spanish pepper and green pepper the same way — very fine; mix that with a heavy mayonnaise dressing. Remove meat from a grape fruit that has been cut in quarters, scallop the shells around, and then fill with the salad and spread mayonnaise dressing on top; decorate with a strip of truffle across lengthwise and diamonds of truffle on a bias lengthwise; cut out on each end a round piece to fit the size of the shrimps; stick a shrimp into each. Garnish with lettuce leaves in between each piece. Salad for luncheon or dinner. The meat of the grape fruit can be served in large dices with a little cream dressing as a salad or appetizer for the following meal. Shrimp-and-Tomato Salad Salade de Crevettes aux Tomates Select small, even-sized tomatoes — one for each person. Put in hot water, remove the skins — carefully, so as not to cut the tomato in any way. Cut a little hole on top of each; scoop out — gently, so as not to make the shell soft. Sprinkle with chopped parsley; fill with the shrimp filling. To one cup of chopped shrimps (that have been cooked), two tablespoons mayonnaise dressing; stick one shrimp in each tomato, tail out; put some mayonnaise dressing on top around truffles. Place on a lettuce leaf, arrange on a platter, garnish with cooked, unpeeled shrimps. Salad for lunch¬ eon or dinner. Shrimp-and-Apple Salad a l’Americaine Salade de Crevettes aux Pommes, a 1’AmSricaine