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

[See above recipe Tomato Mayonnaise a la Fingar.] Dissolve one teaspoon of anchovy paste with the juice of tomato and add it to the mayonnaise dressing. Parsley Mayonnaise Dressing a la Bernard Mayonnaise de Persillade a la Bernard Put one cup of thick mayonnaise dressing in an enamel bowl on ice [see Mayonnaise Dressing]; add to it gently one cup of sour cream whipped; season it with cayenne pepper and' salt to taste; add to it two tablespoons of finely chopped parsley. Green Lobster Mayonnaise Mayonnaise d’Hommard Vert This is a beautiful sauce for cold lobster or fish dishes. When ’opening a cooked cold lobster, take care of the fat which will amount to about two 'tablespoons if it is a fat lobster; press it through a fine strainer, add it to one cup of thick mayonnaise dressing [see Mayonnaise Dressing]. Color it a trifle with the spinach coloring and when serving sprinkle it with the chopped roe of the lobster. Tartar Sauce Sauce tartare Make a rich mayonnaise dressing [see recipe Mayonnaise Dressing]; add to it two tablespoons of chopped olives and sour gherkins mixed, one teaspoon of chopped capers, and one tablespoon of finely chopped parsley; mix gently. This sauce is served with fried fish of any kind and is often filled in tomatoes, lemon, or cups of cucumber as a garnishing around fish. Oyster Crab Sauce a la Blossom Sauce aux Crabes d’hultre a la Blossom Take a cup of thick mayonnaise dressing [see recipe Mayonnaise Dressing]; color it a trifle with the orange and red coloring to make it the shade of oyster crab. Put a quarter of a pound of oyster crab in three quarters of a cup of water, a tablespoon of butter, pepper and salt; let them come to a boil and cook them for about three minutes. Leave in the juice until cold, then put them in a strainer to drain; add a half cup of whipped sour cream to the mayonnaise dressing and then mix the oyster crab to it gently. Keep some for decoration. Dish it up as it is going to be served either in a sauceboat or in the middle of a dish. Sprinkle it on the top with the oyster crab. Livournaise Sauce Sauce livournaise Put two yolks of eggs in an enamel bowl on cracked ice; add a half teaspoon of salt, a spoon of mustard, a pinch of cayenne pepper, a saltspoonful of nutmeg, a squeeze of an onion, and a half teaspoon of anchovy paste. How to Make It. Mix a half lemon to one cup of Mazola oil, add one teaspoon of cream to the eggs; with a whisk stir it very rapidly; add the lemon juice and the yolks; if it gets too thick add a little more whipped cream. When the sauce is ready leave stand on ice until ready to serve. In the meantime shred five fillets of anchovy in narrow strips, Julienne style, add this to the dressing with a half cup of whipped cream and a tablespoon of finely chopped parsley. This sauce is served with cold egg or fish dishes. Egg Mayonnaise Sauce a la Brigitta Sauce Mayonnaise d’CEufs a la Brigitta Two hard-boiled eggs, one cup of thick cream sauce [Allemande Sauce], a large cup of well-seasoned thick mayonnaise dressing, mustard, a squeeze of an onion, pepper, salt, and two tablespoons of whipped cream.