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

Arrange them in the form of a ring on a platter with parsley in the center and all around garnish with small clifts of lemon that has been dipped in chopped truffles. Serve before the soup. Sandwich of Oyster Crab a la Bergere Sandwich de Crabes d’huitre a la Bergdre Cut slices of bread, spread them with butter and anchovy paste mixed; cut them out with a round biscuit cutter. Decorate a border around each with Philadelphia cream cheese and fill the center with fried oyster crabs. Arrange them in the form of a ring on a platter and garnish with parsley in the center. Serve before the soup. Philadelphia Cream Cheese. Stir a tablespoon of butter smooth; add the small package of Philadelphia cream cheese and stir to a cream; add a tablespoon of finely chopped parsley, flavor it with a trifle lemon juice, cayenne pepper and salt. How to Fry Oyster Crabs. Wash the oyster crabs; put them on a clean cloth on the table to drain; put them in the frying basket and dip in smoking hot Mazola Oil, one, two, and three, just a second for each time, then shake the basket, and sprinkle them with pepper and salt. Leave to get cold. Oyster Crab a la Fanchonette Crabes d’huitre a la Fanchonette Fill small individual Fanchonette baskets made from puff paste. [See recipe in my large book on page 116, Shrimp a la Fanchonette.] Fill them with the Oyster Crab Stew and put a handle in each basket. Arrange them on a paper doily in the form of a ring on a platter, and in the center fill with the rest of the oyster crabs that have been fried. Garnish with lemon around and with parsley. Serve before the soup. Can also be served as a luncheon or supper dish. Filling. Take a cup of thick mayonnaise dressing [see recipe Mayonnaise Dressing]; color it a trifle with the orange and red coloring to make it the shade of oyster crab. Put a half pound of oyster crab in three quarters of a cup of water, a tablespoon of butter, pepper and salt; let them come to a boil and cook for about three minutes. Leave in the juice until cold, then put them in a strainer to drain; add a half cup of whipped sour cream to the mayonnaise and then mix the oyster crab with it gently. Crab in Tomato a la Berthel Crabe en Tomates a la Berthel For Six Persons One cup of crab meat, three small tomatoes, a teaspoon of anchovy paste, a teaspoon of lemon juice, six slices of bread, four spoons of butter, some chopped parsley, a teaspoon of onion juice, cayenne pepper and salt. How to Make It. Stir the butter to a cream. Cut the bread out with a large round biscuit cutter, spread them with the butter. Put the tomatoes in hot water for two seconds and then remove the skin. Make two slices from the center of each tomato, scoop the center of the slices out, leaving it in a thick ring and sprinkle it with the chopped parsley. Pick the crab meat very fine, add to it one spoon of the stirred butter, the onion juice, lemon juice, anchovy paste, cayenne pepper and salt. Roll them in small balls, put one on each of the tomatoes that have first been placed on the slices of bread. Decorate with the stirred butter all around and on the edge of the tomato and around the bread. On top of the crab meat put a thin round slice of truffles.