Stevenson Memorial Cook Book Part 2

EASTER APPETIZER

Mrs. A. J. At.w.a.ter

Hard boil as many eggs as you have services; peel and cut the whites to represent baskets, carefully scoop out the yolks and fill the baskets with caviar. Toast rounds of bread, cover with the yolks which have been put through ricer, stand a basket in the center of each and serve with a thin slice of lemon.

SWEETBREAD CANAPE

Mrs. Louis Geyler

Spread brown bread toast with creamed b.u.t.ter mixed with pate de foie gras; cover with cooked sweetbreads mixed with cuc.u.mber, pepper, gras and mayonnaise. Garnish with sweet red peppers.

CANAPE

Mrs. W. D. Hurlbut

Spread rounds of toast with liver sausage; garnish with yolks of hard boiled egg put through ricer; in the center place a spoonful of minced stuffed olives.

SARDINE CANAPE

Mrs. J. G. Sherer

Spread rounds of toast with mayonnaise; cover with a slice of tomato; mince sardines with yolk of a hard boiled egg and finely chopped stuffed olives; cover the tomato with this mixture and place a spoonful of mayonnaise on top.

CRAB FLAKE CANAPE

Mrs. J. G. Sherer

Rounds of bread toasted on one side; spread untoasted side with a mixture of b.u.t.ter and Parmesan cheese. To a small quant.i.ty of cream sauce, add one cup crab flakes and heat. Put mounds of crab flakes on the b.u.t.tered toast and put under blaze long enough to brown slightly.

SAUSAGE AND OLIVE CANAPE

Mrs. P. D. Swigart

Toast rounds of bread on one side; spread the untoasted side with mayonnaise, and on this lay a slice of summer sausage as thin as it can be cut; top with minced olive and pimento in mayonnaise.

OLIVE AND NUT CANAPE

Mrs. H. Clay Calhoun

To one cup minced stuffed olives add one-half cup minced nut meats and one-half cup oil mayonnaise; mix well and spread on toasted bread cut in any shape you want. Garnish with a little mound of mayonnaise sprinkled with paprika.

FRUIT c.o.c.kTAIL

Mrs. W. D. Hurlbut

Shred some pineapple; add grape fruit pulp and seeded white grapes; cover with hot sugar and water syrup and let stand until cold; flavor with sherry and serve in c.o.c.ktail gla.s.ses that have been chilled by filling with ice an hour before time to serve.

FRUIT c.o.c.kTAIL

Mrs. A. Donald Campbell

Scoop out rounds of watermelon and cantaloupe, thoroughly chilled; put in gla.s.ses, sprinkle with pulverized sugar and pour over each two tablespoonfuls ice cold ginger ale. Garnish with cherry.

STRAWBERRY c.o.c.kTAIL

Mrs. H. W. Keil

Select large ripe berries, and if very sandy, wash them. Remove hulls and cut them in halves lengthwise; fill gla.s.ses with berries and pour over them a dressing made by mixing one cup of water and two tablespoonfuls sugar, let boil three minutes; cool and add one-half cup claret; let this dressing be ice cold when poured over the berries.

Serve.

CHERRY c.o.c.kTAIL

Mrs. J. G. Sherer

Select the big California cherries; take out the stones and insert in their places walnut, almond or hazel nut meats. Half fill the gla.s.ses with a cold syrup made of fruit juice and a little sugar.

ORANGE c.o.c.kTAIL

Mrs. H. F. Vehmeyer

Remove the skin from the orange sections, place in a chilled c.o.c.ktail gla.s.s and pour over a syrup made of sweetened orange juice and a little sherry. Decorate with sugar coated mint sprays.

TOMATO c.o.c.kTAIL

Mrs. Magda West

Select uniform sized tomatoes; cut in halves lengthwise. In each gla.s.s place a small, crisp leaf of head lettuce; put one-half of a tomato on each and half fill the gla.s.s with c.o.c.ktail sauce.

SHRIMP c.o.c.kTAIL

Mrs. A. M. Cameron

Boil green shrimp until tender, about twenty-five minutes. Peel and break in halves, if large; dice celery and olives with the shrimp, mix well and cover with a c.o.c.ktail sauce.