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

A quarter of a pound of Philadelphia cream cheese, three spoons of whipped cream, juice of half a lemon [if for fruit salad take less], cayenne pepper and salt. How to Make It. Put the cheese in a small enamel saucepan and beat it until it becomes creamy; add the lemon juice, pepper and salt, and then the whipped cream very gently. Leave on ice until ready for use. If the dressing is wanted for mixing with fruit or other ingredients used for the salad, add some unwhipped cream, quantity wanted, to make the dressing thinner. Lobster Sauce a la Aurorian Sauce d’Homard a VAurore Make an Aurorian sauce [see recipe Aurorian Sauce]. Shred the meat from a small lobster in strips, Julienne style; add it to the sauce and color it a trifle with the lobster coloring. If crab meat, shrimps, oysters, oyster crabs, or mushrooms are used in place of lobster it bears its name accordingly. Cold Sauce Meuniere Sauce Meuniere, froide Take yolks of four eggs, juice of one lemon, juice of an onion, pepper, salt, one cup of melted butter, one and a half cups of strong mushroom juice [if mushroom juice is not at hand a rich stock can be used in place of it]. How to Make It. Put the yolks in a saucepan; add the lemon, onion juice, pepper, salt, and mix well; add the mushroom juice; stir over the fire very fast until it begins to thicken [be careful not to let it curdle or become lumpy]. Take it over to the table; have the butter already melted, not hot, and add it slowly with constant beating just as when making the mayonnaise dressing. Color it with some dissolved beef extract the shade of light brown; stir on ice until cold, then add a half cup of heavy whipped cream. This sauce is served with any kinds of cold meat, fish, and egg dishes. Mayonnaise Chaudfroid Sauce Sauce au Chaudfroid de Mayonnaise Put in a saucepan a half cup of milk; add four tablespoons dissolved Cox’s gelatine; stir on ice until it gets cold. Put in a saucepan four tablespoons of mayonnaise dressing highly seasoned with lemon juice, pepper, and salt; pour the milk with the gelatine to the dressing carefully and stir very fast; then, last, add six tablespoons of heavy cream. This is a chaudfroid glaze for different kinds of cold entrees, cold dishes, and fish and meat appetizers, with the difference that if for fish, flavor with more lemon juice. Chaudfroid Sauce Sauce au Chaudfroid One cup of milk, one tablespoon flour, four tablespoons dissolved Cox’s gelatine, two tablespoons sherry, and one cup of cream. How to Make It. Put half cup of milk on the stove; add the flour that has been dissolved in the other half cup of milk; cook until thickened. Put through a fine strainer; stir on ice; add the gelatine, sherry, and, when it begins to get cold, add the cream. This sauce is used for glazing. If for fish, flavor with lemon; meat with sherry, and for desserts, with lemon extract; sweeten it with two tablespoons of powdered sugar. Brown Chaudfroid Sauce Sauce brune au Chaudfroid