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

Wash six smelts, open them in the front, remove the bone, cut the head and tail off, spread them out with the skin down on a buttered pan and put a teaspoon of filling on each; roll them about two and a half inches around; cook them for about six to eight minutes in the oven covered. Leave until cold and then slice them in thin slices, five for each sandwich; butter round slices of bread and spread with a little anchovy paste, put the slices of smelts around one after the other on the sandwiches lengthwise and glaze them with a little aspic; trim the bread around and in between each slice, form it like a rose. In the center of the sandwich decorate with stirred butter through a leaf tube a flower according to own design and with a truffle center. Arrange on a platter in the form of a ring and garnish with parsley and lemons. Serve before the soup. Filling. One cup of green cooked finely ground spinach, one teaspoon of anchovy paste, a half cup of fish or chicken mousse and season well. Cress Sandwiches with Anchovy a la Brita Sandwiches de Cresson aux Anchois a la Brita For Six Persons Take twelve slices of Boston brown bread and cut it out with a large biscuit cutter; spread the slices of bread with the butter, six of them cut out in the center with the star cutter. With the same cutter cut stars from slices of white bread and put the star from the white bread into the brown. Chop a half bunch of cress very fine after it has been thoroughly washed and left in ice-water to become fresh and crisp; mix it with one teaspoon of anchovy paste and one tablespoonfal of butter; spread six of the slices of bread with the mixture and put on top of each a slice that is the star. Press it down firmly, cut the sandwich out with a round cutter and decorate with a strip of butter around the sandwiches and around the star. Arrange them on a platter. Garnish with the rest of the cress in the center. These sandwiches can be served for afternoon teas and also with entrees. Green Pepper Sandwiches with Anchovy a la Favorite Sandwiches de Piments aux Anchois a la Favorite Eight slices of bread, four tablespoons of butter, one teaspoon of anchovy paste, two green peppers, yolks of two hard-boiled eggs, cayenne pepper, salt, and some lemon juice. How to Make It. Cut six rings for decoration; the rest of the green pepper chop very fine. Stir three spoons of butter to a cream; add the finely chopped green pepper and the spoon of anchovy paste to the butter, season it with lemon juice, pepper, and salt. Cut two very thin slices of the sandwich bread; spread them heavily with the mixture and roll, joining the two slices together to one roll; leave in the ice-box until it gets hard. In the mean¬ time cut six thin slices of bread; spread with butter and cut them out with a round biscuit cutter; slice the roll in less than half-inch thick slices; put a slice of it on each sandwich. Stir the yolks of eggs to a cream with one tablespoon of butter; put it in a paper bag that holds a ribbon tube and decorate all around the sandwich with a ribbon of the yolks.