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

Mayonnaise Cream Dressing a la American Assaisonnement de Creme Mayonnaise a VAmericaine Make one cup of mayonnaise dressing [see recipe Mayonnaise Dressing]. Mix well on ice, add to one cup of the dressing one cup of whipped cream; mix slowly; add more pepper and salt to taste. Russian Dressing a la Viggo Assaisonnement russe a la Viggo Make one cup of mayonnaise dressing [see above recipe Mayonnaise Dressing]; add to it two tablespoons of strained chili sauce, a pinch of chili powder, a half teaspoon of onion juice; stir on ice, color it a trifle with the orange and red coloring if beet juice is not at hand. Add to it one cup of heavily whipped cream, pepper and salt to taste. Sauce a la Casanova Sauce a la Casanova One cup of thick mayonnaise dressing, two hard-boiled eggs, one truffle, two tablespoons of cold rich stock, three spoons of whipped cream, and one teaspoon of chili vinegar. How to Make It. Put a cup of mayonnaise dressing in an enamel bowl on ice [see recipe Mayonnaise Dressing]. Press the yolks through a fine strainer and shred the whites of the eggs and truffles in fine strips (Julienne style); add the stock to the mayonnaise, also the yolks, and stir until smooth, then add the whites of eggs, truffles, and season with pepper and salt to taste; last add the whipped cream. Green Pepper Sauce k la Salmis Sauce aux Piments a la Salmis Put a cup of mayonnaise dressing in an enamel bowl on ice [see recipe Mayonnaise Dressing]. Color it brown with a half teaspoon of beef extract dissolved in a tablespoon of warm water; when it is cold add it to the mayonnaise dressing; also add a finely chopped green pepper and one teaspoon of finely chopped parsley; last add four spoons of whipped cream. Sauce a la Salmis Sauce a la Salmis Put one cup of mayonnaise dressing in an enamel bowl on ice [see recipe Mayonnaise Dressing]; color it with kitchen bouquet or beef extract; season to taste. When ready to use add three spoons of whipped cream. Tomato Mayonnaise Sauce a la Blanche Sauce Mayonnaise de Tomates a la Blanche One large tablespoon of butter, one tablespoon of flour, one cup of tomato juice, one teaspoon of onion juice, cayenne pepper and salt, and one cup of mayonnaise dressing. How to Make It. Put the tomato juice on the stove to become hot; put the butter in the saucepan and when it is melted add the flour, mix well, then add the tomato juice. Beat the sauce until creamy, season it with pepper and salt and color it a trifle with the orange and red coloring to make it a perfect shade of tomato. Put the saucepan in water with ice and stir until cold, then add one cup of thick mayonnaise dressing [see recipe Mayonnaise Dressing]. Tomato Mayonnaise a la Fingar Mayonnaise de Tomates a la Fingar Make a thick mayonnaise dressing [see recipe Mayonnaise Dressing]. Press thick tomatoes through a very fine strainer, add one cup of this tomato juice to the mayonnaise dressing; color a trifle with the orange and red coloring to give it the shade of tomato; season it according to taste; add to it one tablespoon of finely chopped parsley. Tomato Mayonnaise with Anchovy a la Fingar Mayonnaise de Tomates aux Anchois a la Fingar