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

How to Make It. Slice the bread in even slices and cut it out with a large biscuit cutter. Chop the salmon very fine, chop the whites of the eggs and yolks separately. Stir the butter to a cream; mix part of the butter with some of the salmon and spread on the bread. Make a cross on the sandwich with the caviar leaving about a quarter of an inch for a border. Next to the caviar put a row of the white of egg, next to the white of egg put a row of salmon, then fill the rest of the space with the chopped green peppers. Press the yolks of the eggs through a fine strainer; mix it with the rest of the stirred butter. Put it in a paper bag that holds a ribbon tube and make a ribbon of the yolk around the sandwiches. Put them in the ice-box covered until cold; drip some cold aspic over the sandwiches. Arrange them on a platter in the form of a ring and garnish with parsley in the center. Serve before the soup. Eclairs Karoly v Eclairs Karoly Put a tablespoon of butter in a saucepan with a half cup of water, when it comes to a boil add to it one half cup of flour and beat it for about two minutes until it is well mixed and becomes glossy; add a pinch of salt. Leave until cold; when cold add two unbeaten eggs, stirring five minutes for each egg. Put out small teaspoonfuls on a baking sheet, smooth and all even size, one for each portion. Put in a slow oven and bake. When baked fill them and put on a broiler and glaze with the brown chaudfroid glaze. Decorate in a circle with whipped cream all around them. Arrange on slices of tomatoes in the form of a ring on a platter. Garnish with parsley in the center and serve as an appetizer or with the salad. Filling. For this filling poultry, birds, game, or meat of any kind can be used. Take one cup of meat that has gone through the meat machine twice; add to it pepper and salt and put the pan in a bowl of ice and stir. Add to it two tablespoons of dissolved Cox's gelatine, two tablespoons of mayonnaise dressing, and two tablespoons of whipped cream. If used for an appetizer add a teaspoon of anchovy paste to give it a snappy taste. Caviar can be used in place of meat. Caviar a la Duchesse Caviar a la Duchesse Make the eclairs. [See above recipe Eclairs Karoly.] When they are baked and cold make a little hole on the side of them and fill with about a teaspoonful of caviar. Arrange on slices of tomatoes in the form of a ring and press the center of each down about a quarter of an inch in depth and the size of a thimble. Fill with mayonnaise dressing with a star of truffle in the center. Garnish with parsley. Serve before the soup. Caviar with Cream Cheese a la Priscilla Caviar au Fromage a la crème a la Priscilla For six sandwiches take a quarter pound of Philadelphia cream cheese, a tablespoonful of butter, a glass of fresh caviar, six slices of bread, cayenne pepper and salt. How to Make It. Cut the bread out with a round biscuit cutter; spread it with cheese, put the cheese into a paper bag that holds a fancy tube and decorate with it a band all around the sandwich, then put a band of caviar around and in the center a rose made from the cheese. Arrange on a platter in the form of a ring with parsley in the center. Serve before the soup.