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

Thicken one cup of broth with one tablespoonful of cornstarch dissolved in a half cup of water colored with kitchen bouquet and flavored with sherry; season with pepper and salt to taste; add four tablespoons of dissolved Cox’s gelatine. Put the saucepan on ice; stir until it commences to get cold. A glazing for any kind of cold meat, fish, or egg dishes. Tomato Glaze Glace de Tomates Put a cup of tomato juice in a saucepan over the fire, color it with a trifle red coloring; season with pepper and salt; add four spoons of dissolved Cox’s gelatine. When boiling thicken with one large tablespoon of cornstarch dissolved in one half cup of water; let come to a boil; put the saucepan in water with ice, stir slowly until it gets lukewarm, then it is ready to use. Brown Glaze Glace brun Take one cup consomme, color with kitchen bouquet, put on stove; add two tablespoons sherry if at hand, pepper and salt to taste. When boiling, thicken with one tablespoon cornstarch dissolved in one half cup water; add four tablespoons of dissolved Cox’s gelatine; when it comes to a boil put the saucepan in water with ice, stir slowly until it gets lukewarm, then it is ready for use. Supreme Glaze Glace Supreme Put a tablespoon of butter in a saucepan on the stove; add to that a spoon of flour; mix well; add one and a half cups of hot milk and beat until smooth; add two yolks of eggs [beat fast so the yolks don’t curdle]. Put the saucepan in ice-water, add to it four tablespoons of dissolved Cox’s gelatine, season with cayenne pepper and salt. When it gets cold add a half cup of cream. This is a glazing for eggs and different cold dishes. Tomato Chaudfroid Chaudfroid de Tomates Put a tablespoon of butter in a saucepan on the stove; add one tablespoon of flour; mix well; add to that one cup of hot tomato juice and beat the sauce until creamy; season with cayenne pepper and salt and two tablespoons of strained chili sauce. Put the saucepan on ice; add to that four tablespoons of dissolved Cox’s gelatine and stir until it commences to get cold, then add a half cup of cream. This is a glazing for eggs and different cold dishes. Egg Dishes Egg with Oyster Crab a la Anna CEufs aux Crabes d’huitre a la Anna Hard boil the eggs, time twelve minutes, leave in cold water until ready for use, remove the shell, then cut in halves lengthwise; remove the yolks and put the whites in hot water until ready to use. Stir two tablespoons of butter until smooth; add to it the yolks and stir to a cream; prepare six slices of tomatoes all uniform size; put them on a baking sheet; sprinkle them with pepper and salt. Pick and rinse the oyster crabs; put them on a napkin to drain, then put them in the basket and dip in smoking hot Mazola oil three times, a second for each. Make the Hollandaise sauce; mix part of the oyster crab sufficient to fill the eggs with a trifle of the sauce; fill the eggs with it; place on round slices of toast the to¬ matoes that first have been put in the oven to become hot.