Mix lightly into it with a silver fork a cupful of whipped cream into which has been beaten a pinch of soda.
Serve very cold with fish.
Plain cucumber sauce
When the cucumbers have been minced, drained and turned into the chilled bowl scented with cut garlic, mix with them a good French dressing of two tablespoonfuls of oil, one-third as much lemon juice, a little salt and pepper.
N. B.—You may substitute for the garlic a tablespoonful of minced chives blended with the dressing.
Serve cold with fish, and quickly, before the cucumbers wilt.
Cranberry sauce
Wash and pick over carefully a quart of cranberries. Put into the inner vessel of a double boiler, fill the outer with boiling water and cook, keeping the cranberries closely covered until they are broken to pieces. Rub through your vegetable press into a saucepan, sweeten abundantly, bring to a boil (barely), and turn into a wet mold to form.
Apple sauce
Pare, core and quarter tart apples, dropping into cold water as you do this. Put over the fire dripping wet and cover closely to keep in the steam. When they are heated through, open and stir up from the bottom. When soft and broken, rub through colander or vegetable press, sweeten to taste while hot and set away to cool.