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

How to Make It. Put the lettuce in ice-water to become crisp. Select even-sized lettuce leaves, one for each person. Stir the butter to a cream and spread the bread with the butter. Cut the bread out with a medium patty cutter. Spread each sandwich with a little caviar and put a lettuce leaf on each, peel and slice the tomatoes evenly. Cut the center out of the sliced tomatoes. Fill the center with caviar, and make leaves of the stirred butter around on the tomato slices. Arrange in the form of a ring on a platter and put the heart of the lettuce in the center. Just before serving sprinkle some French dressing over the lettuce. This can also be served as a salad. Caviar Sandwiches a la Cokunita Sandwiches de Caviar a la Cokunita For Six Persons Six slices of bread, two tablespoons of butter, one glass of caviar, a cup and a half of whipped cream, five tablespoons of dissolved Cox’s gelatine, truffles for decoration, cayenne pepper and salt. How to Make It. Put small individual moulds in the form of a leaf on chopped ice; glaze them with aspic and decorate along the mould a branch with fine cut strips of truffles; drip some aspic on the decoration before filling. Add two spoons of gelatine to half the amount of cream, color it with finely chopped parsley and line the moulds with the green cream. Add to the rest of the cream three tablespoons of the gelatine, pepper, salt, and two teaspoons of caviar. Leave on ice until ready to serve. Butter sliced bread, spread with caviar; dip the moulds in warm water, turn out on the sandwiches and trim the bread neatly all around. Arrange them on a platter in the form of a ring and garnish with parsley in center. Chaudfroid Caviar Sandwich with Tomato a. la Lydie Chaufroid Sandwich de Caviar au Tomate a la Lydie For Six Persons Twelve slices of bread, two tablespoons of butter, six slices of tomatoes, a teaspoon of caviar for each, chaudfroid sauce, cayenne pepper and salt. How to Make It. Slice the bread very thin, cut out with a round medium cutter and spread the bread with the butter. Cut the tomatoes in thin slices; put one slice on each of six sandwiches and sprinkle with pepper and salt. Put the other slice of bread on the top that has first been cut out in the center with a smaller round cutter. Put them on the broiler and chaudfroid. Decorate them all around with some of the sauce colored with orange coloring and small diamonds of truffles. When ready to serve fill the center with the caviar. Arrange in the form of a ring on a platter and garnish with parsley in the center. Serve before the soup. Caviar Sandwich a la Hildur Alexandria Sandwich de Caviar a la Hildur Alexandria For Six Persons Six slices of bread, three spoons of butter, one half pound of smoked salmon, two green peppers, two hard-boiled eggs, three tablespoons of caviar, cayenne pepper and salt.