The Birmingham age-herald., 1924-06-26
Tempting Foods For Summer
 Season
By CAROLINE CRAWFORD

-T- is the time when out-of-town relatives decide to "see New York;" and even the average city apartment house dweller finds herself pressed into the duty of hostess.
 That means that she must serve something different"
 Now the clever housewife who wishes to serve something different knows that all good dinners start off, with an appetizer"
 Mrs. Erickson Hammond, who has conducted cooking school for society matrons and young girls for over 2O years in this city and is author of 'The Swedish, French, American Cook Book, appreciates that the appetizer" plays a great role in the success of any dinner and has just published new volume en- titled Salad Appetizer Cook Book"
 Most Americans are satisfied to start dinner off with a fruit cock tail, grapefruit, canteloupe, macedoine fruits prepared in some attractive way, raw oysters or clans on the half shell, said Mrs. Hammond when speaking of her new cook book at her home, No. 147 East 46th street, "but there are many snappy little sandwiches and salads which will not only start the dinner correctly but will do to serve as appe- tigers between the fish course and the meat or fowl"
 It seems odd to think of sandwich as an appetizer, and yet a glance through several of Mrs. Eammond.s recipes will let the housewife see just how two slices of bread and dash of (but that is for you to find out) will make a very tempting and summery tray.
 Caviad In Celery A La Oetavius
 (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 sauce pan with sufficient water to cover them, a tablespoon of lemon juice, and small pinch of salt and let them cook until they are tender, then put them on pan, put a piece of butter in each; sprinkle with pepper and put in the oven with some of the stock and praise them for about ten minutes, bastins them. Take them out, D.: them on broiler and glaze with tomato. Fill with caviar, decorate round them in cir ! cle through 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 platter in the form of ring. Garnish with parsley and serve as an appetizer before the soup. % Raisin Ribbon Sandwiches A La Astrid
 (For six persons)
 Take one cup of large seedless raj sins put eight slices of bread, all even size and not too thin. Soften the raj sins 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 Il the thickness of the slices of bread, put ting 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 1t on d plate in the icehox to get cold, and wien 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.
 Tomato Sandwiches A La Etta
 Gut sixteen slices of bread very thin and spread them with some butter; sprinkle eight of them with finely chop ped cress and with pepper and salt Gut 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 bread Trim the sandwiches all around and cut them in oblong shape. Arrange them on platter in the form of rose and garnish each with a thin slice of egg and some pimentos, with cress in the center,
 Among the many new and palatable salads in this cook book are found the following recipes:
 Apple Salad With Grapes A La Gimo
 Peel, core and cut even sized apples in thick slices, three from each apple; cook the slices of apples in syrup made fom two cups of water, two cups of sugar juice and one lemon with some of the rind; cook them quickly with a tight cover and color a trifle with the fruit coloring to make them pink. When they are cooked, take off the fire, add one and half cups of boiling hot water and let the apples get cold in their own syrup; take them up and put them on a platter to drain. Arrange lettuce leaves in the form of a ring on plat ter and on the top of the lettuce form the applies one on top of the other close to the center but leaving room for the grape filling. In the meantime dip one pound of grapes in boiling hot water, remove the skins,- and cut them in four lengthwise, take out the seeds and add two tablespoons of thick may onnaise dressing and fill the center of the platter. Decorate with finely chop ped maraschino cherries and the heart of the lettuce.
 Egg Oyster Crab Salad A La ThOreIll
 Fill ring mould with well cooled creamy rice; leave stand until cold and when cold turn it out on a platter and spread it with mayonnaise dressing. Decorate it with stars of truffles, cook ed carrots. white of eggs and fill it with the salad in the center such as vege- tables cut in Maeedoine style and well cooked-pimentos, carrots, onions, tur- nips,, peas, beans, all mixed with mayon- naise dressing, On top spread more mayonnaise, sprinkle with truffles and decorate inside the ring between the salad and the ring with even-sized, well cooked green Brussels sprouts. Gar nish with lettuce all around and pimen- tos."