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

Arrange them on a platter in the form of a ring close to one another; open the rings of the green pepper and put a strip of the green pepper between each sandwich with the other end resting on the platter and garnish with parsley in the center. Anchovy Sandwiches with Eggs a la Gimo Sandwiches d'Anchois aux Œufs a la Gimo For Six Persons Three hard-boiled eggs, six anchovies, six slices of bread, three tablespoons of butter and two tablespoons of chopped parsley. How to Make It. Bone and chop the anchovies very fine and stir the butter to a cream. Cut the slices of bread with a medium patty cutter; spread them with the butter and the anchovies. Slice the eggs in even slices and place a slice on the center of each sandwich. The rest of the white chop very fine; mix it with two tablespoons of finely chopped parsley. Make a narrow row of it all around the slices of eggs and chop the rest of the yolks; put a little pinch of it here and there around the sandwiches. In the center of the slices put a star of truffle, and on top of the sandwiches form a net with the stirred butter through a very narrow tube. Place them in the form of a ring on a platter and garnish with parsley in the center. Anchovy Sandwich a la Valdemar Sandwiches d’Anchois a la Valdemar For Six Persons Six slices of brown bread, two tablespoons of butter, three sardines, eight anchovies, some green lettuce leaves, pepper and salt to taste. How to Make It. Slice the bread, chop the lettuce very fine, mix with the sardines that have been boned and skinned and two of the anchovies chopped fine, one tablespoon of butter. Stir it to¬ gether to a paste, cayenne pepper and salt, spread it on the bread. Cut them out in the shape of half-moons. Split the anchovies and lay them on a bias in the center of each and decorate the sandwiches with stirred butter all around also the anchovy. Arrange on the platter, garnish with parsley and lemon. Serve with the cocktail. Egg Sandwiches with Anchovy a la Uppland Sandwiches d'Œufs aux Anchois à l'Uppland For Nine Persons Three eggs, a half pimento, three spoons of butter, a teaspoon of anchovy paste, three olives, pepper and salt. How to Make It. Hard-boil the eggs, time about twelve min¬ utes; leave in the water until cold and when cold cut the side of the egg where the white is thinnest; scoop out the yolks carefully so as not to break the whites; leave the whites in cold water until ready to stuff. Stir the butter to a cream; add the pimento and olives that first have been chopped and pressed through a fine strainer; add cayenne pepper and salt to taste. Fill the eggs with the mixture; leave in the ice-box until cold and then dip a knife in hot water and slice the egg in even slices lengthwise, three from each egg. Cut slices of bread, spread with the butter and anchovy paste mixed and cut it out with a round biscuit cutter; put on each one of the slices of eggs; the rest of the white of eggs chop very fine; add to it one full tablespoon of finely chopped parsley. Decorate with it evenly all around the slices of egg which will leave a space on two sides of the sandwiches; stir the rest of the yolks to a cream; add to it some more butter if needed and color with a little orange coloring.