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

How to Make It. Put the milk on the stove to heat. Put the butter in a saucepan over the fire, and when it melts, add the flour. Mix well, add the cup of hot milk, beat it until nice and smooth. Add all the ingredient flavors, drop the yolks of eggs in gradually, one at a time. Beat it fast so it doesn’t curdle. Take it off the fire, stir on ice. Drip the rest of the butter, that has been melted, in gradually. Stir until cold, then add the cup of whipped cream. This dressing is wonderful for salads, cold fish, and egg dishes. Cold Morley Sauce Sauce Morley, froide Put a tablespoon of butter in a saucepan over the fire; add to it a heaping spoon of flour, mix well; add a cup of milk that has been heated and a half cup of strong mushroom essence; flavor it with two tablespoons of sherry if such is at hand, pepper and salt. Put the saucepan on ice and stir until the sauce gets cold, then add one cup of whipped cream. This is a beautiful sauce for cold eggs and different cold dishes. It can also be used hot — in place of whipped cream add a half cup of unwhipped cream. Hot Mornay Sauce Sauce Mornay, chaude Put a tablespoonful of butter in a saucepan on the stove; when it is melted add a tablespoonful of flour, a cup and a half of boiling hot milk; beat the sauce until nice and creamy, then add to it the yolks of two eggs [when adding the eggs take care that it does not curdle] then add a half cup of grated American cheese, season to taste with pepper and salt; beat the sauce well. Serve with egg dishes or meat entrees, rice, noodles, and macaroni. Cold Mornay Sauce Sauce Mornay, froide Make a sauce [see above recipe]. When it is cooked put the saucepan on cracked ice and stir the sauce slowly until it is cold, then add a half cup of whipped cream. This is served with eggs and cold fish dishes. Egg Cream Dressing a la Vevan Assaisonnement d’CEufs, Creme a la Vevan One raw yolk of egg, four hard-boiled ones, one cup of whipped cream, juice of one lemon, a pinch of mustard, a half teaspoon of onion juice, cayenne pepper and salt. How to Make It. Press the hard-boiled eggs through a very fine strainer; stir them in a saucepan on ice until very smooth; mix to it the raw yolk, pepper, salt, lemon juice, and last the whipped cream. This dressing is beautiful for different salads, and as a sauce for cold fish and egg dishes. Mustard Dressing a la Ebba Remoulade a VEbba A spoon of butter and four spoons of melted butter, one tablespoon of flour, juice of one lemon, one teaspoon of onion juice and mustard, yolks of two eggs, cayenne pepper and salt, one cup of milk, and four spoons of whipped cream. How to Make It. Put the spoon of butter in a saucepan on the stove; add the mustard and the flour, mix; add the milk that first should be heated. Beat until nice and smooth; add the juice of the lemon, the yolks, and the onion. The sauce must be beaten rapidly when the yolks are added. Take the pan off the stove, place it in a bowl of ice, add pepper and salt to taste; stir it until it gets cold, adding the four tablespoons of melted butter and last the whipped cream. Cream Cheese Dressing a la Philadelphian Assaisonnement de Fromage a la Creme Philadelphienne