Salads, Sandwiches and Chafing-Dish Dainties

This little book is a great snippet of this era, most of the recipes being foods that would have been show-cased on a buffet table at brunch, high tea, supper or for the late-night snack fare. The techniques are classic European, with the utilization of many cream-based sauces, aspics and mayonnaise-type sauces, as well as very useful vinegars and vinaigrettes for the salads, fruits and cold/chilled vegetables.