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

How to Make It. Put the peppers in ice-water. Cut the bread out with a medium patty cutter and stir the butter to a cream. Spread the bread with butter; add the cheese to the rest of the stirred butter and stir it until it becomes white and creamy. Cut off the heavy end from the green and red peppers and cut in small dices, also cut truffles the same way; mix it carefully to the cheese and scoop out the green pepper, and pack the cheese into the pepper. Put on ice until hard; when it is hard cut in thin slices and put a slice of each on the bread. Arrange in the form of a ring on a platter, garnish with parsley in the center and strips cut from the red pepper. Serve as a hors-d’oeuvre before the soup. Egg Sandwich with Cheese a la Blenda Sandwich d'Œuf au Fromage à la Blenda For Six Persons Two hard-boiled eggs, ten slices of bread, three tablespoons of butter, Spanish pepper for decoration, a quarter of a pound of Philadelphia cream cheese, cayenne pepper and salt. How to Make It. Stir the butter; add the cheese to the butter and stir it to a cream. Take away two spoons of it [cheese] for decoration. Add the eggs that first have been finely chopped, cayenne pepper, and salt; spread the mixture on five of the slices of bread, put the other five slices of the bread on top of the spread ones and press it down firmly, then cut out the sandwiches with a heart cutter. If the slices of bread are large they should make ten sandwiches. Arrange them in the form of a ring on a platter and decorate them all around with the creamed cheese and with a rose of it in the center with a round piece of truffle on the top. This is served with a salad for afternoon teas or as an appetizer. Sandwiches with Artichokes a la Gimo Sandwiches d'Artichauts à la Gimo For Six Persons Six small artichoke bottoms, six slices of bread, three tablespoons of butter, one half pound cooked shrimps, one teaspoon of anchovy paste, one half cup of mayonnaise dressing, some parsley and truffles for decoration, pepper and salt to taste. How to Make It. Cut the bread out with a round biscuit cutter and butter them. Grind the shrimps very fine, leaving part of them for decoration. Stir the butter to a cream, add the shrimps to it, flavor it with the anchovy paste, pepper and salt. Fill the artichokes, and make a russe on each with some mayonnaise dressing through a fancy tube, and on top of each russe put a round piece of truffle. Glaze the truffle with the gelatine. Put an artichoke bottom on each sandwich. Decorate around the sandwich with stirred butter colored with finely chopped parsley, and around the artichoke put a fine strip of Spanish pepper. The sandwich can also be decorated with small diamonds and truffles all around. Leave in the ice-box until ready to serve. Arrange on the platter in the form of a ring. Garnish with unpeeled shrimps, and lemon around and with parsley in the center. Club Sandwiches a la Europeenne Sandwiches Club à l'Européenne