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

Cut twelve slices of bread not too thick and trim off the crust; grind the tongue through the machine once; to one and a half cups of tongue take two tablespoons of butter and stir it to a paste, flavor it with mustard, pepper and salt, and spread the twelve slices of bread with the tongue. Melt some butter in a frying pan and in that put six eggs, one for each sandwich, then break the yolks of the eggs and fry them very slowly so that they become very light; turn the eggs over when they are settled and fry them the same way on the other side. Put an egg on each of the six slices and sprinkle with pepper and salt; put the other six on top, one on each. Arrange them on a platter and cut them in triangles. Garnish with lettuce. Gherkin Sandwiches & la Digre Sandwiches de Cornichons a la Digre Take six medium-sized sour gherkins, two spoons of Parmesan cheese, yolks of two hard-boiled eggs, six slices of bread, three tablespoons of butter, pepper and salt. How to Make It. Chop the gherkins; mix it with the chopped parsley and chop it very fine; stir the butter to a cream; to two spoons of the butter add the gherkins with the parsley and spread it on the slices of bread. Cut the bread in the shape of a diamond; chop the yolks very fine and make a row of it in the form of a cross from point to point. Put the rest of the stirred butter in a paper bag that holds a small tube and decorate on both sides of the yolks and all around the sandwiches. Arrange on the platter; garnish with parsley. Rolled Brown Bread Sandwiches a la Ericsson Hammond Sandwiches de Pain bis en roulade a VEricsson Hammond Cut ten slices of thin white bread; butter them, then cut three slices of Boston brown bread and crumb it fine; add to it three tablespoons of butter and stir it to a smooth cream; add pepper and salt to taste. Coat the white slices of bread with the mixture and roll firmly, about three inches in length and three inches in width. Leave in the ice-box until cold. Arrange them on a platter in the form of a ring, dip a knife in hot water and split each roll about a half inch from the top and spread it apart about a tenth of an inch at the end. Decorate a daisy with the stirred butter at the end of the cut with a round piece of truffle. Garnish with parsley in the center. Brown and White Bread and Butter Sandwich & la Checkers Sandwiches de Tartines a la Checkers Cut twelve slices of brown bread, two slices for each sandwich; stir the butter to a cream and butter six of the slices, put the other slices on top of each. Cut white bread that is fresh in thin slices and butter them, then cut off these slices of buttered bread small strips less than a half inch, all even width, and put them on top of the brown sandwich in checkers, three of the strips lengthwise and three across with the buttered side down, threading them in and out. This will make the sandwich in six checkers. Trim it all around and decorate it with stirred butter to taste. If these sandwiches are wanted smaller, cut them across triangularly. Ar- range them on a platter and garnish with parsley and strips of green pepper. Serve for afternoon tea. Raisin Sandwiches a la Breta Sandwiches de Raisins a la Breda For Six Sandwiches