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

Chicken in Supreme Sauce with Braised Celery a la Marcellus Poulet braise a la Supreme au Celeri a la Marcellus For Six Persons Select nice crisp celery, cut it from the root, scrape it, and cut it all even strips about two inches in length. Tie up in small bunches one for each person and put in a saucepan with water sufficient to cover it and a little salt and let cook until tender. Then put the celery in a heavy frying pan with plenty of butter and a cup of strong stock; put it in the oven and keep basting it uncovered for about fifteen minutes. In the meantime prepare the breast from the chicken that has been cooked and left in the juice until cold; cut the chicken in large dices. Make a rich supreme sauce, add the chicken to the supreme sauce, and shake the pan until the chicken is thoroughly hot. Arrange the celery on the tomato foundation and decorate the celery with thick cream sauce through a small paper tube, two bands around each bunch, and in the center of the dish put the chicken supreme. Sprinkle with a little chopped parsley in the middle. This is a beautiful entree. Tomato Foundation. Wash one cup of hominy well, put it in three cups of tomato juice, and let it cook slowly with constant stirring until it becomes thick, then put it on a low fire and let it cook slowly for about one hour with a tight cover, now and again stirring it. If the hominy has not got sufficient shade from the tomato, color it with a trifle of the orange and red coloring. When ready to put it up on a plate, add four spoons of American cheese, beat it well, and pour it up on a buttered cake plate and leave until cold. Just before ready to serve put in the oven to heat for about eight minutes. Turn it out and decorate with chopped parsley. Chicken Mousse in Spinach a la Spinelli Mousse de Poulet en Epinards a la Spinelli For Eight Persons Eight large leaves of spinach. Two cups of chicken mousse. Three spoons of butter and some truffles. How to Make It. Wash the spinach well. Put it in two cups of hot water with salt and a small pinch of baking soda. Put over the fire to come to a boil. Take up the spinach leaves carefully and lay them on an oiled platter with the top of the leaves down. All must be uniform in size. Spread them with chicken mousse that is light and well seasoned. Roll them. The roll should be about one and a half inch in length and about three inches around. Lay them on a buttered pan and decorate them with a row of the chicken mousse lengthwise put through a ribbon tube. Put some chopped truffles at each end. Put them in the oven with a tight cover and steam about eight minutes. In the meantime, cut thick slices of tomatoes all even sizes and place them on thin slices of bread. Put them on a buttered baking sheet and sprinkle with pepper and salt. Put them in the oven, time about five minutes, When ready to serve, place one on top of each slice of tomato, forming them in a ring on a platter. Serve with Hollandaise sauce in the center and around. This is a delicious entree for dinner and luncheon. Chicken with Pate de Foie-gras in Pastry a la Allemande Poulet a la Pate de Foie-gras en Patisserie a V Allemande