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

Caviar in Snow a la Mathilda Caviar en neige a la Mathilda Measure one cup of the tomato aspic, leave it until it begins to set then whip it to a meringue light and frothy; add to it gently two spoons of whipped cream. Fill small individual ring forms that first have been glazed with the aspic; leave on ice until ready to serve. Slice the bread and cut it out with a round patty cutter the size of the mould; spread them with butter and caviar. Dip the rings in warm water and turn them out; arrange them in the form of a ring on a platter with chopped aspic in the center colored tomato shade; garnish with parsley and fill each ring with caviar. Serve before the soup. Tomato Aspic Aspic de Tomates Two cups of tomato juice, a half package of Cox’s gelatine, cayenne pepper and salt. Mix it all together; half whip the white of an egg; mix it with the gelatine and tomato juice. Put on the stove and stir until it boils; strain it through a thick cloth. If tomato shade is wanted, color it with a trifle of the red and orange fruit coloring. Caviar in Celery a la Melba Caviar en Celeri a la Melba For Six Persons Secure nice white celery, put it in ice-water to become crisp, cut it from the root and remove the outside stalks. Cut four pieces for each sandwich about an inch and a half in length, scrape them and put them back in the ice-water again until ready to use, also put the heart of the celery in the ice-water. Cut round pieces of bread with a large biscuit cutter and spread with butter. Put the four pieces of celery on the bread meeting in the center to form a rose with the hollow part up; fill it with the caviar, about a small half teaspoon in each, and in the center put also a little caviar. Decorate in between each stalk with a strip of butter that has been colored with orange coloring and in between each piece of celery put a leaf made with butter and colored with spinach, and on top of the caviar decorate with the stirred butter through a very small paper tube forming a net. Arrange in the form of a ring on a platter with parsley in the center and all around arrange the heart of the celery. Serve as a hors-d’oeuvre. The rest of the celery can be used for creaming or with the soup. Canape of Oyster a la Caruso Canape d’ Huitres a la Caruso For Eight Persons One quart of oysters, one quarter pound of oyster crabs, a small package of Philadelphia cream cheese, a spoon of anchovy paste, two tablespoonfuls of butter, eight slices of bread, pepper and salt to taste.