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

Put two tablespoons of large seedless raisins on the stove and two tablespoons of water and let them come to a boil which will make them soft. Take out from them six large raisins and press them out flat with a knife the size of a nickel; the other raisins chop, add to it a small spoon of chopped almond paste and one tablespoon of butter; stir it to a paste. Cut six slices of bread very thin, all even size, and spread them with the raisin mixture and roll. Put a little speck of the butter in the center of each sandwich and on that put the pressed raisins. Decorate all around the raisins with a strip of stirred butter and arrange them in the form of a rose on a platter. Garnish with parsley. These sandwiches can be served for afternoon teas and also with the entree for dinner. Raisin Ribbon Sandwiches a la Astrid Sandwiches de Raisins en Ruban a V Astrid For Six Persons Take one cup of large seedless raisins; cut eight slices of bread all even size and not too thin. Soften the raisins on the stove in about three spoons of water and add to it a teaspoon of lemon juice. When cold, chop them fine; stir two tablespoons of butter to a cream; add the chopped raisins and spread each slice of bread with it about the thickness of the slices of bread, putting a slice of bread on the top of the other; continue to do this until the last slice is put on. All the slices of bread should be evenly spread so that one ribbon will not be wider than the other; then press it down firmly. Put it on a plate in the ice-box to get cold and when cold cut in slices about a quarter of an inch in thickness and then cut each slice in two, or cut them in squares or diamond shapes. Figs, currants, and prunes can be made in similar way. Rolled Almond Sandwiches a la Hildur Sandwiches d’Amande en Roulade a la Hildur Trim ten slices of bread all around all even size; stir two spoons of butter to a cream and spread half the slices of bread with the butter, then turn them over and spread the other with the mixture of almond paste and butter and roll, rolling the buttered part out. These sandwiches can be made in different colors such as pink, white, and green, the green ones roll in chopped pistachio nuts, the white ones in finely chopped almonds, and the pink ones in almonds that have been colored pink. These sandwiches are served for afternoon teas. Cucumber Sandwiches a la Sylvia Sandwiches de Concombres a la Sylvia For Six Persons Twelve slices of bread, one cucumber, a small green pepper, two spoons of butter, cayenne pepper and salt. How to Make It. Slice the cucumber very thin and put it in some French dressing; leave it for about two hours and then press the cucumber free from the dressing. Cut twelve slices of bread very thin, butter the bread and sprinkle them with the green pepper that has been finely chopped. Put a layer of the cucum¬ ber slices, sprinkle with pepper, salt, and lay on top of each the other slices of buttered bread, trim the sandwiches all around and cut in triangles. Lay on top of each sandwich about six slices of cucumber, one resting on top of the other. Garnish with a strip of Spanish pepper on each side. Arrange on a platter and garnish with parsley in the center. These sandwiches are served with fish, entrees, and also for afternoon teas.