The Swedish, French, American cook book

Cut two pounds cooked shrimps in julienne style; cut four apples in the same way; mix apples and shrimps together; add a very heavy rich mayonnaise dressing — one cup to the ingredients. Dress the platter with lettuce leaves; dish the salad in pyramid style, spread mayonnaise dressing on top. Garnish with shrimps (raised on the salad with the tails up) and a quarter of hard-boiled egg in between each shrimp, and, on the top, a rosette of lettuce and daisies of truffles according to taste. A complete salad with crackers for luncheon, dinner, or supper. Lobster Salad ( Salade de Homard) a la Octavious Cook lobster and leave in the juice until cold; break the shell and cut the meat in small pieces. In the meantime, put lettuce and celery in ice water and cut in small pieces; add to the cut-up lobster, mix with mayonnaise dressing; put on a platter in pyramid style; spread with mayonnaise dressing. Decorate with lobster (head in the centre), quarters of hard-boiled eggs, slices of tomato, and lobster claws around the platter. A complete salad for luncheon, dinner, or supper. Artichoke-and-Crab Salad a la Lydie Matilde Salade d’Artichaut au Crabe, a la Lydie Matilde Take fresh artichokes, cook them for thirty minutes in water with salt and a speck of baking soda — leave until cold. Then remove the leaves, leaving one artichoke whole for the centre decoration. Put the heart of the artichoke in a cup of water with juice of half lemon, little salt and pepper, and cook for about five minutes; then stand in the water to get cold again. When cold and ready, arrange the leaves like a rose, one for each person. Put on each rose one artichoke bottom, and on the top of each artichoke bottom a small ring of green pepper or tomato and one tablespoon of crab that is mixed with mayonnaise dressing. Spread a teaspoon of mayon¬ naise on top of each and then decorate with Spanish pepper (a ring all around the artichoke), some truffles, and Spanish pepper on the top of the crab. Arrange in the form of a ring with a whole arti¬ choke in the centre. Salad for luncheon or dinner. Crab Salad in Grape Fruit a la Bregitta Salade de Crabe au Pomelo, a la Bregitta Cut a large grape fruit in four, cut out part of the meat care¬ fully. Mix one cup of crab meat with two tablespoons rich, heavy mayonnaise dressing; put on top of the quarters of grape fruit, form¬ ing a sharp point at the top; spread the top with mayonnaise dressing. Decorate with a strip of truffle lengthwise, add a strip of Spanish pepper on each side of the truffle and Spanish pepper all around the lower edge. Garnish with crab claws and parsley. Lobster can be used in the same way. Salad of Stuffed Tomato a la Anna Cathrina Salade de Tomates farcies, a la Anna Cathrina Select small tomatoes; peel, cut in halves, and scoop out. Roll in chopped parsley, fill with crab meat filling. Take one teaspoon anchovy paste, two tablespoons whipped cream, two tablespoons mayonnaise dressing; mix together — take some out for the top. Mix the rest with one cup crab meat. Fill the half tomatoes; put each on a lettuce leaf — with the filling up; and spread the mayon¬ naise dressing on top — about a teaspoon on each. Decorate with colored cream and truffles and put some small crisp white lettuce leaves in the centre. Serve as a salad for luncheon or dinner.