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

How to Make It. Stir the butter to a cream, then add the cheese, pepper, and salt. Spread it on the slices of bread leaving part of it for decoration. Put a slice of salmon on each. Cut out with a large round biscuit cutter. Spread some of the salmon very thin. Cut it in pieces two inches long and one and a half inches wide. Roll it in thickness of a small finger. Place one of them on each sandwich. Glaze with aspic. Put the rest of the cheese in a paper bag that holds a fancy tube. Decorate around each sandwich with the cheese, and with dots on the rolled salmon, arrange on a platter; garnish with parsley. Serve before the soup. Canape of Smoked Salmon a la Vicomte Canape de Saumon fume a la Vicomte For Ten Persons One loaf of French bread. One pound of smoked salmon. Half a pound of butter. Two bunches of water cress. Cayenne pepper, salt, and half a teaspoon of mustard. How to Make It. Cut the ends off the loaf of bread. Scoop out part of the bread evenly leaving some of the bread with a crust. Fill with the salmon. Leave in the ice-box until ready to serve, then slice in even slices. Arrange on a platter, one after the other in form of a ring, with water cress in the center. Serve with a cocktail. Filling. Chop the salmon very fine and part of water cress and add it to the butter that has been stirred to a cream. Season with the mustard, pepper, and salt. Smoked Salmon a la Guatemala Saumon fume a la Guatemala For Eight Persons One half pound of smoked salmon. Six leaves of crisp lettuce. Two hard-boiled eggs. Three tablespoons of butter. A teaspoon of mustard, pepper and salt. Sixteen thin slices of bread. Some parsley for garnishing. How to Make It. Mix the mustard and the pepper with the butter. Spread it on the slices of bread. Put a lettuce leaf on six of the slices of bread. Put the other slices of bread on the top, one on each. On top of that put a slice of salmon. Cut out with a medium round biscuit cutter. Put on top of that a thin slice of the egg. Put a diamond of truffles in the center of the egg. Decorate all around with dots of stirred butter. Drip some artificial aspic on the decoration. Arrange on a platter, garnish with parsley. Serve before the soup. Smoked Salmon a la Charlotte Saumon fume a la Charlotte For Eight Persons Eight slices of bread. One half pound smoked salmon. Three tablespoons of Cox’s gelatine. One half cup of whipped cream. A pinch of pepper and salt. How to Make It. Butter the slices of bread. Put a thin slice of salmon on each. Cut out with a medium round biscuit cutter. Put in the center of each a ring of charlotte, and in the center of them put a small roll of the salmon. Decorate all around the sandwich with stirred butter and diamonds of truffles. Arrange on a platter. Garnish with parsley. Serve before the soup. < . The Charlotte. Put tiny small ring moulds on ice, glaze with aspic and fill with the cream. To one half a cup of whipped cream, two tablespoons of the dissolved Cox’s gelatine, pepper and salt. Smoked Salmon a la Gertrude Saumon fume a la Gertrude For Six Persons Half pound of smoked salmon, half cup of cream; two tablespoonfuls of dissolved Cox’s gelatine, six slices of buttered bread,' truffles for decoration, cayenne pepper and salt.