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

Lettuce Sandwich a la Blanche Sandwiches de Laitue a la Blanche For Six Persons Twelve thin slices of bread, two tablespoons of butter, one cup of finely chopped green tender lettuce, juice of half a lemon, cayenne pepper and salt. How to Make It. Stir the butter to a cream; add the chopped lettuce, the lemon juice, pepper and salt, and spread six slices of the bread with the mixture; put the other slices of bread on the top and press it down firmly, then cut in triangular shape. Arrange them on a platter in a row, one resting on top of the other and garnish with lettuce leaves. Turkey Livers aux Tomatoes a la Maydell Foies de Dindes aux Tomates a la Maydell For Six Persons Four chicken livers, two even-sized tomatoes, six slices of bread, two tablespoons of grated horseradish, three tablespoons of butter, some water cress, pepper and salt to taste, and some truffles. How to Make It. Fry the chicken livers in butter, season them with pepper and salt and some wine if at hand. Cut them in even pieces, one for each sandwich. Cut the bread in round pieces with a large biscuit cutter. Put the tomatoes in hot water and remove the skin, cutting them in slices, three from each. Chop part of the water cress, leaving part of it for decoration; mix with it the grated horseradish and the chopped chicken livers and then mix it with two tablespoons of butter. Spread the mix¬ ture thick on the round slices of bread and put on top of them slices of tomato and on top of the tomato in the center of each sandwich put the chicken livers. Color the rest of the butter with the orange coloring, put it in a small paper tube and decorate it with a circle on top of the liver and all around the tomato decorate with some diamonds of truffles. Arrange them in the form of a ring on a platter with the water cress in the center. Tomato Sandwiches a la Etta Sandwiches de Tomate a l'Etta Cut sixteen slices of bread very thin and spread them with some butter; sprinkle eight of them with finely chopped cress and with pepper and salt. Cut hard solid tomatoes in very thin slices and arrange them on top of the cress and on top of that put the other slices of buttered bread. Trim the sandwiches all around and cut them in oblong shape. Arrange them on a platter in the form of a rose and garnish each of them with a thin slice of egg and some pimentos around, and with cress in the center. Tomatoes Glaces on Sandwich a la Mildred Tomates Glaces a la Mildred Press a can of tomatoes through a very fine strainer; add cayenne pepper and salt; put it in the freezer and freeze until hard; when hard add a cup and a half of whipped cream. Fill moulds such as half individual ice cream forms, birds, etc., it can also be made in a brick and cut in slices; leave in the freezer until ready to serve; dip them in warm water and turn out on sandwiches. Decorate them with whipped cream; put in a paper bag that holds a fancy tube. Serve immediately as a first course. It can also be served as a cold entree. Garnish with parsley. Sandwiches. Slice bread and cut it out with a round biscuit cutter or shape it according to the glaces; spread it with Philadel¬ phia cream cheese; to one quarter pound of cheese add a teaspoon¬ ful of anchovy paste, cayenne pepper and salt; put some of the