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

How to Make It. Chop the eggs fine; put the saucepan of cream sauce on ice; add to it the squeeze of an onion, stir until cold. When cold add mayonnaise dressing, chopped eggs, pepper, salt, and, last, two tablespoons of heavy whipped cream. This sauce is served with different cold egg and fish dishes. Tongue Mayonnaise Sauce a la Regina Sauce Mayonnaise de Langue a la Regina Make a sauce as above [see recipe Egg Mayonnaise Sauce a la Brigitta]; in place of egg use one cup of well-cooked smoked tongue; cut it in thin slices, shred it very fine [Julienne style]; add it to the dressing. This sauce is used for different cold egg and meat dishes. Vinegar Sauce a la Deciderie Vinaigrette a la Deciderie Put four spoons of Mazola oil in a saucepan on ice; add a tea¬ spoon of Worcestershire sauce, two tablespoons of vinegar, a pinch of mustard, a squeeze of an onion, the yolks of three hard-boiled eggs [that have been pressed through a fine strainer], pepper and salt. Just before serving beat it until nice and creamy; add two tablespoons of thick heavy mayonnaise dressing, one cup of white of eggs shredded in fine strips [Julienne style], and last add three spoons of whipped cream. This sauce is served with any kind of cooked fish, calf’s head, fresh tongues, sweetbreads, brains, etc. Brown Truffle Mayonnaise Sauce a la Ducele Sauce brune, Mayonnaise de Truffes a la Ducele Make one cup of Perigord sauce [see large book, “The Swedish, French, American Cook Book”]; put it in a saucepan on ice; stir until cool, add to it two tablespoons of finely chopped truffles and a large cup of well-seasoned mayonnaise dressing; color it with some beef extract or kitchen bouquet. [In place of truffles, two tablespoons of finely chopped parsley can be added and it is then called Brown Parsley Mayonnaise Sauce a la Ducele.] This is a beautiful cold sauce for cold egg, fish, or meat dishes. White Truffle Mayonnaise Sauce a la Ducele Sauce blanche, Mayonnaise de Truffes a la Ducele Put a cup of thick Allemande sauce in a saucepan on ice, when it is cold add to it two tablespoons of finely chopped truffles and one and a half cups of thick, well-seasoned mayonnaise dressing. [In place of truffles, two tablespoons of finely chopped parsley can be added and it is then called White Parsley Mayonnaise Sauce a la Ducele.] This sauce is used for different cold dishes. French Dressing a la Hammond Assaisonnement frangais a la Hammond Four tablespoons of Mazola oil, two tablespoons of vinegar, pepper, salt, a pinch of must ard, a teaspoon of Worcestershire sauce, and a squeeze of an onion. Put all the ingredients in a small saucepan on ice, and just before serving beat it until thick; last add three tablespoonfuls of heavy whipped cream. This sauce is used for salads. Vinegar Sauce Vinaigrette Two eggs, four tablespoons of Mazola oil, two tablespoons of vinegar, a squeeze of an onion, pinch of mustard, cayenne pepper and salt. How to Make It. Hard boil the eggs, separate the yolks from the whites; press the yolks through a fine strainer, stir it until