Green Pepper Salad a la American / Salade de Piments a V Americaine

Step 1. seeds, and leave them in water with ice for about twenty minutes; wash the lettuce and also leave it in ice-water to become crisp.

Step 2. Shred the red and white cabbage very fine; put it in a bowl with a

Step 3. half cup of French dressing and stir it until soft and limber; leave

Step 4. it there until ready to fix the salad, then take it out from the

Step 5. French dressing and mix it with one of the green peppers that has

Step 6. been shredded in fine strips the same way as the cabbage. Add

Step 7. half of the Spanish pepper that has been cut the same way and

Step 8. some of the green lettuce; add to it half of the mayonnaise. Fill 72 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K

Step 9. the peppers; spread them on the top with mayonnaise and decorate

Step 10. them around the edge with fine strips of Spanish pepper and in

Step 11. the center decorate with truffles any design wanted. Arrange the lettuce in the form of a ring on a platter; place the peppers on the

Step 12. lettuce and sprinkle with the French dressing; in the center put the heart of the lettuce. Egg Salad a la Wilhelmena Salade d’C Eufs a la Wilhelmina

Step 13. Hard boil three eggs for twelve minutes; when cooked, peel them

Step 14. and leave them in cold water until ready to serve; cut them in

Step 15. halves crosswise and stuff. Cut thick slices of tomatoes, lay each

Step 16. on a lettuce leaf and arrange them in the form of a ring on a

Step 17. platter; place one of the half-stuffed eggs on each of the tomato slices, with the stuffed side down; color the butter with some of the

Step 18. butter coloring a dainty orange and put it in a paper tube and

Step 19. decorate all around the eggs in circles; put on top of each egg in

Step 20. the center a piece of truffles. Garnish with lettuce leaves in be¬