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

Decorate with the rest of the butter in a circle on the crab meat that first has been colored with the orange color. Arrange on a platter with parsley in the center and with lemon and crab claws all around. Crab in Egg a la Lloyd George Crabe en Oeufs a la Lloyd George For Six Persons One cup of crab meat, two tablespoons of mayonnaise dressing, one tablespoon of dissolved Cox’s gelatine, a teaspoon of anchovy paste, six slices of bread, three eggs, one teaspoon of lemon juice, a squeeze of an onion, and pepper and salt, and one tablespoon of butter. How to Make It. If fresh crabs, cook them twenty minutes; leave in the juice to cool then pick the meat out. Be careful not to have any of the shell. Shred it fine, and add to the butter that first must be stirred to a cream. Add the anchovy paste, a teaspoon of lemon juice, a squeeze of an onion, pepper and salt. Cut the eggs in halves crosswise that first have been hard boiled, time twelve minutes. Scoop out the yolk and part of the white if it is very thick, then fill the whites with the mixture. Spread the rest of what is left on to the bread. Cut the bread out with a round biscuit cutter. Place one of the eggs on each with the cut side down. Then stir the yolks of the eggs to a cream, add the spoon of gelatine and mayonnaise dressing, put it in a paper bag that holds a ribbon tube. Decorate with it a ribbon around on the sandwich. Circle the eggs with the butter that first has been stirred, and color with the orange coloring. Arrange in the form of a ring on a platter. Garnish with parsley in the center and all around with lemon and crab claws. Rolled Crab Sandwiches a la Allgot Sandwiches de Crabe en roulade a V Allgot For Six Persons Six slices of bread, three tablespoons of butter, one cup of crab meat, one teaspoon of Worcestershire sauce, one teaspoon of lemon juice, and a few drops of onion juice, pepper and salt. How to Make It. Stir the butter to a cream; take out one tablespoon of the butter for decoration, to the rest of the but¬ ter mix the crab meat that has been finely chopped, add pepper, salt, onion and lemon juice, and spread the bread with the mixture and roll. Cut them all even sizes about three inches in length and three inches in thickness. Arrange them on a platter in the form of a rose and decorate a branch on each sandwich with the stirred butter that first has been colored green with parsley. Serve as an appetizer for afternoon tea. Lobster with Olives a la Maximilian Homard aux Olives a la Maximilian For Six Persons Twelve slices of bread, four tablespoons of butter, a small lobster, eight olives, a teaspoon of anchovy paste, four to five pickled green gherkins, one half teaspoon of mustard, pepper and salt.