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

Line small round cake tins with puff paste, fill with beans, and bake. When they are baked scoop out the beans and leave the pastry cups to get cold. When cold fill with cooked shrimps that have been cut in small thin slices and mix with the Russian may¬ onnaise dressing. Decorate with chopped clear tomato aspic and put an unpeeled shrimp in each. Arrange on a platter in the form of a ring; garnish with parsley in the center. Serve before the soup. Sardines a la Spinelli Sardines a la Spinelli For Eight Persons Eight leaves of spinach, one cup of cream, four medium-sized sardines, one teaspoonful of anchovy paste, bread to serve them on, three tablespoonfuls of dissolved Cox’s gelatine, cayenne pepper and salt. Howto Make It. Select eight even-sized spinach leaves, wash them well, put them in hot water with salt and a little speck of baking soda; let them come to a boil and then put them on an oiled paper. Add part of the cream with the gelatine; stir on ice; add the sardines that have been skinned and boned, and stir to a paste with the anchovy, pepper, salt, and last add the rest of the whipped cream. Put two teaspoonfuls on each spinach leaf and roll, size one and a half inch in length and about two and a half in¬ ches in thickness, all even size. Place them on round slices of bread that have been spread with butter and decorate all around with Spanish pepper and whipped cream that is mixed with a little gelatine. Leave in the ice-box until ready to serve; arrange them on a paper doily on a platter in the form of a ring and garnish between each with a small quarter of lemon that has been dipped in chopped truffles. Sardines in Egg a la Martel Sardines en Oeufs a la Martel For Six Persons Hard-boil three eggs, time twelve minutes, and when they are cooked cut in halves across; scoop out the yolks carefully so as not to break the whites and put them in cold water until ready to use. Chop the yolks very fine, add it to one spoon of stirred butter and season it with some pepper and salt and flavor it with lemon juice. Cut six round pieces of bread with a large biscuit cutter and spread it heavily with the yolks and decorate it all around with narrow half-moons of truffles, one joining the other. With a small cutter cut the center out of the sandwiches, (space for the egg to rest in) and scallop the half white of eggs all around. Stand one egg on each sandwich and fill with the sardines. Stir two spoons of butter to a cream and color half of it with finely chopped parsley and the other half with some butter coloring. With a fancy tube make a rose on each, three green and three yellow. Arrange the eggs on a platter in the form of a ring with parsley in the center. Serve as an appetizer before the soup. Sardine Filling. Four sardines, one teaspoon of anchovy paste, two tablespoons of whipped cream, cayenne pepper and salt. Skin and bone the sardines; stir them to a mousse, adding the an¬ chovy paste, pepper and salt, and last add the cream lightly. Sardine Sandwiches a la Axel Sandwiches de Sardines a l’Axel