This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1/2 cup shrimps.
1/2 cup cooked chicken livers.
1/2 red pepper.
1/2 Bermuda onion.
Mix and force through a meat chopper shrimps, livers, pepper (from which seeds have been removed) and onion. Season with salt and moisten with Mayonnaise Dressing. Spread between thin slices of buttered bread, remove crusts and cut in fancy shapes. Arrange on a plate covered with a doily.
Hard cook eggs, separate yolks from whites, mash yolks and finely chop whites. Moisten yolks with Bengal Club Chutney until of the right consistency to spread. Spread thin slices of buttered bread with mixture, sprinkle with chopped whites, cover with thin slices of buttered bread, remove crusts and cut in halves crosswise.
Put in a mortar and pound to a paste two anchovies, two pickles, one sprig parsley, three tablespoons capers, one teaspoon made mustard, two tablespoons olive oil, two tablespoons vinegar and yolks of two hard-boiled eggs; then season with salt and paprika. Cut bread in thin slices, butter sparingly, spread with mixture and sprinkle with whites of hard-boiled eggs, finely chopped. Cover with slices of buttered bread, remove crusts and cut in fancy shapes.
Remove stones from French prunes and finely chop. Mix with chopped English walnut meats, allowing seven halves of nut meats to every six prunes. Moisten with a thin syrup (made by boiling sugar and water together) and season with salt, paprika and lemon juice. Spread between thin slices of buttered white bread and cut in fancy shapes, using a cutlet cutter.
Cut bread in one-third-inch slices, and remove crusts; then toast and cut in halves on the diagonal. Spread with butter and currant jelly (beaten until of the consistency to spread evenly). Sprinkle one-half the pieces with English walnut meats, cover with remaining pieces and arrange for individual service on small hot plates.
Work one-fourth cup almond paste until smooth. Add gradually one-fourth cup powdered sugar and a few grains salt; then add three-eighths cup heavy cream. Spread thin slices of buttered bread with mixture, cover with buttered bread, remove crusts and cut in finger-shaped pieces.
¼ cup finely chopped.
Canton ginger ¼ cup finely chopped pecan nut meats 2 tablespoons finely cut orange pulp.
1 tablespoon ginger syrup 1 teaspoon vinegar Few grains salt Saltines.
Mix ingredients in order given and spread between saltines or thin slices of buttered bread.
Work a cream cheese until of the right consistency to spread. Spread on thin, salted, unsweetened round wafer crackers and cover with halves of marshmal-lows, cut crosswise, and pulled out with the fingers to about fit crackers. Cover with wafer crackers, arrange on tin sheet and bake until cheese and marsh-mallows begin to melt.