Sour crisp apples cut in thin slices, finely chopped celery, blend lightly with a fine oil mayonnaise; garnish with feathery tops of celery and scatter with halves of English walnuts.
SAUCES
EGG SAUCE
Boil two eggs from eight to ten minutes; lay in cold water. Now chop egg very fine. Beat two heaping tablespoons of butter into one tablespoon of flour and one teaspoon salt. When butter and flour are well mixed pour over them a cup of boiling water. Cook two or three minutes until flour thickens, stir in the chopped eggs, and serve.
Mrs. Stern
MAÎTRE D’HÔTEL SAUCE
Beat three tablespoons of butter till it creams; add the juice of a small lemon, salt, a dash of cayenne, three tablespoons of minced parsley. This sauce is nice with either broiled chicken or fish.
Mrs. Jenny Lichtenstein
HOT HORSERADISH SAUCE
In an earthen dish put four tablespoons of fresh grated horseradish, four tablespoons of finely powdered cracker crumbs, add half a cup of cream, a teaspoon each of sugar and salt, two dashes of pepper, two teaspoons of vinegar, and one teaspoon of made mustard. Set over a kettle of boiling water when you have stirred all together. Heat and serve hot with plain boiled beef.