Whip the cream and drain it, then stir it carefully into the mayonnaise, and at last add the horseradish. This sauce is appropriate to serve with boned partridges or quail, and is also nice to serve with mixed cold meats.
FRENCH DRESSING
Put eight tablespoonfuls of oil in a bowl, add a half teaspoonful of salt, and a piece of ice the size of an egg. Work the ice with the oil until the salt is thoroughly dissolved, then add a tablespoonful of tarragon vinegar and a drop of Tabasco sauce. Remove the ice, beat rapidly until you have a creamy dressing, and use at once. French dressing should be used over cucumber or tomato molds, and is nice with fish or chicken mousse and East Indian Salad.
CUCUMBER MOLDS
2 good sized cucumbers
1/2 box of gelatin
1 pint of chicken stock
1 teaspoonful of salt
1 tablespoonful of onion juice
1 saltspoonful of pepper
The juice of one lemon
Peel and grate the cucumbers. Add the gelatin to the stock, soak for twenty minutes, bring to a boil and add the seasoning; then stir in the drained cucumber. Turn into small round timbale cups and stand aside to harden. Serve with any cold fish dish, as cold boiled slice of halibut, or fish in aspic. These are nice for Sunday night supper with broiled sardines.
TOMATO MOLDS
1 can of tomatoes
1 box of gelatin
1 onion
1 saltspoonful of celery seed
1 bay leaf
1 blade of mace
2 tablespoonfuls of tarragon vinegar
1 teaspoonful of paprika
2 teaspoonfuls of salt
Cover the gelatin with a cupful of cold water to soak for fifteen minutes. Add all the seasoning to the tomatoes, bring to boiling point, add the gelatin, and strain. Turn into twelve small tomato molds and stand aside to harden. Serve with mayonnaise dressing as an accompaniment to boned chicken or turkey, or chicken paté, or alone, with mayonnaise, as a complete salad. Chopped celery, a little cold cooked meat or nuts may be added, when the molds are to be served as a salad. With this addition, one half the recipe will serve twelve persons.