*/ • > . •.* *» .+**4,' 'ovv vn. v Vf Class IDl-'liD _ Bonk , \~\ 2. 1 8 \ fS CopvriiM0 copbmght DEPosm MRS. ERICSSON HAMMOND’S SALAD APPETIZER COOK BOOK A Copyright, 1924. by Mrs. Ericsson Hammond MRS. ERICSSON HAMMOND’S SALAD APPETIZER COOK BOOK OWNER OF THE SWEDISH, FRENCH, AMERICAN COOKING SCHOOL A carefully composed supplement book containing illustrations , menus , excellent recipes of appetizers , salads , <2 variety of different hot and cold entrees , desserts , meringues MRS. ERICSSON HAMMOND 147 EAST 46TH STREET NEW YORK COPYRIGHT, I924, BY MRS. ERICSSON HAMMOND ALL RIGHTS RESERVED PRINTED IN THE UNITED STATES AT THE COUNTRY LIFE PRESS, GARDEN CITY, N. Y. F irst Edition JUL 11*24 ©C1A793974 rw% 1 PREFACE The ever-growing longing and necessity for something new, something to tempt the appetite and satisfy the request impels me to give to you not only a change of the menus, but new ideas and fresh help. The object therefore of this culinary Salad Appetizer Cook Book is to help those who have for their duty to prepare such, and not in need of a large number of other recipes of cooking. I am giving these recipes with great care, every one having been well tried. When I ventured to place before the public in 1918 my large book named “The Swedish, French, American Cook Book” it contained practically everything, plain as well as fancy cooking, I know the great help and success it has been to all that pos¬ sess one, as every recipe from the hors-d’oeuvres to the desserts have been exhaustively praised and complimented. But being such a large one, that has caused a request for a smaller book. This one also gives you the title of the dishes in French as well as in English as the French names in menus have become fashion¬ able. It therefore becomes the duty of all persons interested in culinary matters to know how to name and write them in correct French. The author can hardly expect that this small supplement will bring about such extreme result as the large one has done, but she does hope that its use will be the means of introducing great variety and economy in the preparation of these dishes. The mode of the decoration, garniture style of dressing, dishing up and serving is very briefly explained. I would please ask you not to overlook that close attention to every little detail and the importance of practising. It is by that alone that knowledge and efficiency in this line of work can be attained. CONTENTS PAGE Preface . v Appetizers and Sandwiches . i Salads . 42 Cold Sauces . 86 Egg Dishes . 98 Hot and Cold Fish Dishes . 102 Hot and Cold Assorted Meat Dishes . . 114 Vegetables . 125 4 Frozen Desserts . 133 Hot and Cold Desserts . 139 Cakes . 146 Menus . 163 MRS. ERICSSON HAMMOND’S SALAD APPETIZER COOK BOOK THE SWEDISH-FRENCH-AMERICAN COOKING CLASS Appetizers and Sandwiches Appetizers (Hors-d’oeuvres)

AI-modernized reading of the original text

*/ • > . •.* *» .+**4,' 'ovv vn. v Vf Class IDl-'liD _ Bonk , \~\ 2. 1 8 \ fS CopvriiM0 copbmght DEPosm MRS. ERICSSON HAMMOND’S SALAD APPETIZER COOK BOOK A Copyright, 1924. by Mrs. Ericsson Hammond MRS. ERICSSON HAMMOND’S SALAD APPETIZER COOK BOOK OWNER OF THE SWEDISH, FRENCH, AMERICAN COOKING SCHOOL A carefully composed supplement book containing illustrations , menus , excellent recipes of appetizers , salads , <2 variety of different hot and cold entrees , desserts , meringues MRS. ERICSSON HAMMOND 147 EAST 46TH STREET NEW YORK COPYRIGHT, I924, BY MRS. ERICSSON HAMMOND ALL RIGHTS RESERVED PRINTED IN THE UNITED STATES AT THE COUNTRY LIFE PRESS, GARDEN CITY, N. Y. F irst Edition JUL 11*24 ©C1A793974 rw% 1 PREFACE The ever-growing longing and necessity for something new, something to tempt the appetite and satisfy the request impels me to give to you not only a change of the menus, but new ideas and fresh help. The object therefore of this culinary Salad Appetizer Cook Book is to help those who have for their duty to prepare such, and not in need of a large number of other recipes of cooking. I am giving these recipes with great care, every one having been well tried. When I ventured to place before the public in 1918 my large book named “The Swedish, French, American Cook Book” it contained practically everything, plain as well as fancy cooking, I know the great help and success it has been to all that possess one, as every recipe from the hors-d’oeuvres to the desserts have been exhaustively praised and complimented. But being such a large one, that has caused a request for a smaller book. This one also gives you the title of the dishes in French as well as in English as the French names in menus have become fashionable. It therefore becomes the duty of all persons interested in culinary matters to know how to name and write them in correct French. The author can hardly expect that this small supplement will bring about such extreme result as the large one has done, but she does hope that its use will be the means of introducing great variety and economy in the preparation of these dishes. The mode of the decoration, garniture style of dressing, dishing up and serving is very briefly explained. I would please ask you not to overlook that close attention to every little detail and the importance of practising. It is by that alone that knowledge and efficiency in this line of work can be attained. CONTENTS Preface . v Appetizers and Sandwiches . i Salads . 42 Cold Sauces . 86 Egg Dishes . 98 Hot and Cold Fish Dishes . 102 Hot and Cold Assorted Meat Dishes . . 114 Vegetables . 125 Frozen Desserts . 133 Hot and Cold Desserts . 139 Cakes . 146 Menus . 163 MRS. ERICSSON HAMMOND’S SALAD APPETIZER COOK BOOK THE SWEDISH-FRENCH-AMERICAN COOKING CLASS Appetizers and Sandwiches Appetizers (Hors-d’oeuvres)

Mrs. Ericsson Hammond's salad appetizer cook book...