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

How to Make It. Add the baking powder, salt, and sugar to the flour; rub the butter into the flour lightly; mix the egg to the milk and add it quickly. Put it in a heavy round iron pan that has been well buttered and papered; press it down evenly and brush it over on the top with some cream; bake in a moderate oven, time about twenty-five minutes. When it is baked turn it out; split it in halves and fill itwith the rhubarb that is hot; half of it in between and half of it on the top. Decorate it in stripes with meringue from whites of two eggs sweetened with two tablespoonfuls of sugar; put it in the oven until the meringue is settled. Serve hot with whipped cream. How to Prepare the Rhubarb. Peel one bunch of rhubarb, cut it in half-inch long pieces, put it on the stove in one and a half cups of water and one cup of sugar; cook until it is tender and while it is hot fill the cake. Sugar Wafers a la Walde Eclairs au Sucre a la Walde Two yolks and one white, two tablespoonfuls of powdered sugar, three spoons of cream, three spoons of water, four spoons of milk, a half teaspoon of vanilla, four tablespoonfuls of flour, a small pinch of salt, two grated almonds, and four cups of Mazola oil. How to Make It. Stir the yolks and sugar to a souffle, add the vanilla, salt, also milk, then the flour; stir it until smooth; add the water [take care not to have it lumpy]; last add the cream. Put the Mazola oil in a frying pan on the stove and put into that the wafer iron; when it is hot wipe it on a dry cloth; dip it in the batter [be careful that it does not stand up on the iron] and then dip it in the hot oil. Cook until golden brown and crisp; take them off the iron and put them on a broiler; sprinkle them with powdered sugar. These are served for afternoon teas, coffees, and with desserts. Beignets Souffles Beignets souffles One half cup of water, one tablespoonful of butter, a half cup of flour, one tablespoonful of sugar, a half teaspoon of vanilla, two eggs, and six cups of Mazola oil. How to Make It. Put the water on the stove with the butter and when it is boiling add the flour at once; stir it to a smooth paste over a quick fire, time about three minutes. [The water with the butter must be boiling when the flour is added.] Leave until cold and then stir it smooth, adding one egg at a time, five minutes for each. Put the oil on the stove in a wide kettle and when it commences to get warm put in teaspoonfuls of the mixture [be careful so as not to have the oil hot when the mixture is put in as then they would not have the chance to puff and also see that the batter put in the kettle is smooth all around so they will come out even balls and all even size; give them plenty of room in the oil so they have room to turn]. Carefully let the oil become hot and when they are puffed and golden brown take them out and put them on a broiler; sprinkle them with confectionery sugar. Arrange them on a platter and serve them hot with a cold foam sauce, hard sauce marshmallow, or fruit sauce of any flavor as a dessert. Klenetter a la Ericsson Hammond “Klenetter” a V Ericsson Hammond