Salad a la Judie / Salade a la Judie

Step 1. cut onions [Julienne style] and cook them separately. Wash the lettuce and leave it in ice-water to become crisp; select the best

Step 2. leaves from it for garnishing; the rest cut in strips, the same as the

Step 3. vegetables, mix it all together with some ravigote sauce well sea¬

Step 4. soned also part of the Brussels sprouts and cauliflower sprigs, saving

Step 5. the best for decoration. Dress the platter or bowl with the lettuce;

Step 6. dish up the salad in the form of a pyramid; spread it on the top

Step 7. with the ravigote. Decorate the salad on the top with rows of the sliced vegetables, one resting on top of the other, matching the col¬

Step 8. ors, and on the top of it put the heart of the lettuce; garnish

Step 9. around with a sprig of cauliflower and the Brussels sprouts alter¬ nately. M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 67 Ginger Fruit Salad a la Macedoine

Step 10. Salade de Fruits au Gingembre a la Macedoine

Step 11. Two cups of gingerale, ten spoons of dissolved Cox’s gelatine, two

Step 12. peaches, two apples, two oranges, two pears, two bananas, a dozen

Step 13. large red strawberries, one dozen maraschino cherries, a half

Step 14. pound of green grapes, one head of lettuce, some French dressing,

Step 15. some cayenne pepper and salt, two spoons of sugar, juice of a half lemon.

Step 16. ice to become crisp, add the gelatine to the gingerale; cut the fruit

Step 17. in small dices, Macedoine style [save part of it uncut for decora¬

Step 18. tion]. Put it all in a bowl and mix to three cups of it two spoons of

Step 19. gelatine and two spoons of sugar and lemon juice; put a ring form

Step 20. in ice and glaze with the gingerale aspic and decorated with the fruit