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

Six slices of bread, two tablespoons of butter, six tomatoes, four tablespoons of caviar, pepper and salt and yolks of two eggs. How to Make It. Secure very small tomatoes (plum size) and dip them in hot water and remove the skin carefully, leaving the tomato perfect. Make a little hole on one side of the tomato, scoop it out carefully with the point of a small knife, leaving room for the caviar, and fill. Glaze them with tomato glaze and sprinkle them with finely chopped parsley. Slice the bread and cut it out with a medium round biscuit cutter. Spread them with butter and caviar. Put one tomato in the center of each sandwich and then put a green stem of parsley in each. Stir yolks of eggs to a cream with one tablespoon of butter; add pepper and salt. Put it in a paper bag that holds a small ribbon tube and decorate a band of it all around each. Garnish with parsley. Serve before the soup. Caviar in Artichokes a la Russe Caviar en Artichauts & la Russe For Six Persons Six artichoke bottoms. Six slices of bread. One small cup of fresh caviar. A teaspoon of anchovy paste. Three tablespoons of butter. Cayenne pepper. How to Make It. Cut out the bread with a round biscuit cutter. Mix part of the butter with the anchovy paste. Spread it on the bread. The rest of the butter stir to a cream. Put it in a paper bag that holds a small fancy tube. Decorate around the edge of each sandwich with the butter. Put on each sandwich one of the artichoke bottoms. They should all be of even size, and if not sufficiently hollow, scoop them out a trifle. Fill with the caviar about a teaspoon and a half in each. Decorate on the top with some of the stirred butter through a fancy tube. Arrange on a paper doily in form of a ring. Garnish with parsley. Leave in the ice-box until ready to serve. Caviar in Celery a la Octavius Caviar en Celeri a V Octavius For Six Persons Select even tender celery knobs, peel them and cut them so they all stand evenly and scoop them out leaving room for the caviar. Stand them in a saucepan with sufficient water to cover them, a tablespoon of lemon juice, and a small pinch of salt and let them cook until they are tender, then put them on a pan, put a piece of butter in each, sprinkle with pepper and put in the oven with some of the stock and braise them for about ten minutes, basting them. Take them out, put them on a broiler and glaze with the tomato glaze. Fill with caviar; decorate round them in circle through a fine paper tube with stirred butter. Put them in the center of the slices of bread that have been cut out with a round biscuit cutter and spread with butter and caviar. Also decorate all around the sandwich with stirred butter and arrange them on a platter in the form of a ring. Garnish with parsley and serve as an appetizer before the soup. Caviar in Artichoke a la Malvinia Caviar en Artichauts a la Malvinia For Six Persons Six slices of bread, two tablespoons of butter, six artichoke bot¬ toms, a glass of caviar, one lemon, pepper and salt.