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

smooth; add the oil, vinegar, and ingredients. Beat it on ice until thick, then add the cooked white of eggs that have been shredded in fine strips [Julienne style]. This sauce is served for fried fish dishes, calf’s head, fresh tongue, etc. Souffle of Vinegar Sauce Sauce de Vinaigrette soufflee Take two cups white aspic jelly; flavor with Tarragon vinegar and lemon juice, add two tablespoons Mazola oil, beat on ice with a whisk until white and frothy. Serve in the center of all cold dishes such as fish, meat, and eggs. Cold Bearnaise Sauce Sauce froide bearnaise Break four eggs in a small saucepan, add to it the juice of a lemon, one tablespoon of onion juice, a pinch of mustard, pepper and salt; mix well. Melt one cup of butter but do not allow it to get hot; put the saucepan over the fire and with a whisk stir it rapidly [be careful not to let it curdle or become lumpy], and when it commences to get thick, take the saucepan over to the table and pour the butter in slowly, stirring it very rapidly as when making mayonnaise. When all the butter is added, add a teaspoon of finely chopped parsley. Leave the sauce in the ice-box until ready for use, then it can be cut in squares or any shape wanted and served on chops or steaks. It can also be put in a paper bag that holds a fancy tube and make roses out of it, using them for decorations. If for fish it can be served in quarters of lemons. This sauce is also served hot with different meat, egg, or fish dishes. Tomato Bearnaise Sauce a la Karin Sauce bearnaise aux Tomates a la Karin Break yolks of four eggs in a small saucepan, add to it the juice of a half lemon, a teaspoon of onion juice, cayenne pepper, salt, and one cup of thick tomato puree that first has been pressed through a very fine strainer; mix well. Put it on the stove, beat it until it commences to thicken [be careful not to let it curdle or become lumpy], add to it one cup of melted butter slowly, as if making mayonnaise, beating it very quickly. If it has not sufficient shade, color it a trifle with the butter coloring and the red fruit coloring. This sauce is used for salads and cold egg or fish dishes. Horseradish Sauce a la Ravigote Sauce au Raifort a la Ravigote Take one cup of cold rich cream sauce, grate to it a half cup of horseradish, mix well; flavor it with lemon juice, cayenne pepper, and salt. When ready to serve, add three tablespoons of rich mayonnaise dressing and two tablespoons of whipped cream. Horseradish Sauce a la New York Sauce au Raifort a la New -York Add to a half cup of whipped cream a half cup of finely grated horseradish, some white pepper, cayenne pepper, salt, and the juice of a half lemon; mix well; then add another half cup of whipped cream. Serve with fish or meat, especially roast beef. Cold Ravigote Sauce Ravigote froide Four tablespoons of butter, one cup of milk, yolks of two eggs, one tablespoon of flour, one tablespoon of Tarragon vinegar, a tablespoon of onion juice, the juice of a large lemon, a teaspoon of Harvey sauce, a teaspoon of Worcestershire sauce, a teaspoon of Colman’s Mustard, one small cup of whipped cream, cayenne pepper and salt.