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

Cut sixteen slices of bread and trim away the crust; spread the slices of bread with butter; grate the American cheese and sprinkle heavily eight slices of bread, add a little cayenne pepper, salt, and mustard. Lay them on a baking sheet and put them in a hot oven until the cheese melts. During that time slice the cheese very thin ; cut it in big squares, put one square on each of the other slices cf bread and put this slice of bread on each of the melted cheese sandwiches. Leave in the oven from about four to five minutes; take out and arrange on a platter. If they are too large they can be cut in halves or triangles. These sandwiches are served very hot as a hors-d'oeuvre and can also be served with the salad. Nut Cheese Sandwiches a la Octavious Sandwiches de Fromage aux Noix à l'Octavious One quarter of a pound of Philadelphia cream cheese, ten slices of bread, three tablespoons of butter, one cup of nuts, cayenne pepper and salt. How to Make It. Slice the bread very thin and trim off the crust around; stir the butter, add the cheese and stir to a cream. Take away part of it for decoration; add to the rest of it the nuts that have been finely chopped, season with pepper and salt. Spread five of the slices of bread with this mixture, put one of the other slices on top of each and cut them in triangles. Color the cheese with the butter coloring and decorate with it all around the sandwich through a fancy tube. Make a rose of it in the center, arrange on a platter. Garnish with parsley. Serve for after¬ noon tea. Any kind of nuts can be used for these sandwiches. Celery Sandwiches with Green Pepper & la Virginia Sandwiches de Céleri aux Piments à la Virginie Twelve slices of bread, two spoons of butter, two spoons of chopped Virginia ham, one stalk of white bleached celery, one green pepper, two spoons of mayonnaise dressing, cayenne pepper and salt. How to Make It. Slice the bread very thin; stir the ham and mayonnaise dressing together and spread the slices of bread with it. Cut thin strips from the green pepper for decoration; the rest of the pepper chop with part of the celery very fine, season with pepper and salt. Leave the heart of the celery for decoration. Mix it with the butter that has been stirred to a cream and coat six of the slices with the mixture, put the other six slices on top, one on each, and press them down firmly. Cut them in strips about one and a half inches in width and then arrange them on a platter one resting on top of the other in checkers and in the center put the heart of the celery that first has been left in icewater to become crisp. Decorate all around with strips of the green pepper raised over the sandwiches. These sandwiches are served as an appetizer and also for afternoon teas. Green Pepper Sandwiches with Cheese a la Valli Sandwiches de Piments au Fromage à la Valli For Six Persons One long narrow green pepper, one red pepper, one cup of American cheese, three tablespoons of butter, six slices of bread, some truffles, pepper and salt.