SARDINE c.o.c.kTAIL
Mrs. W. D. Hurlbut
Drain sardines from oil in box; remove skin, tail and bones; break into small pieces; mince celery and mix with it; put in c.o.c.ktail gla.s.s and cover with sauce made of one-half cup catsup, juice of one lemon; tablespoonful horseradish and a little salt.
CRABMEAT c.o.c.kTAIL
Mrs. C. A. Carscadin
Two tablespoonfuls crabmeat to each person. To one cup tomato catsup add juice of one lemon, two tablespoonfuls grated horseradish thinned with vinegar; a few drops of tabasco sauce and just before serving, a tablespoonful cracked ice.
CRAB FLAKE c.o.c.kTAIL
Mrs. J. G. Sherer
To one cup of j.a.panese crab flakes mince one stalk of celery, one teaspoonful capers and mix well. Fill green pepper cases with the mixture and cover with two tablespoonfuls c.o.c.ktail sauce.
CLAM c.o.c.kTAIL SAUCE
Three tablespoonfuls of tomato, or mushroom catsup; three tablespoonfuls lemon juice; one tablespoonful horseradish; a few drops tabasco; salt and paprika. Stir well and allow about two tablespoonfuls of the sauce for each c.o.c.ktail.
c.o.c.kTAIL SAUCE
Mix well four tablespoonfuls tomato catsup; one of vinegar; two of lemon juice; one of grated horseradish; one of Worcestershire sauce; one teaspoonful salt and a few drops of tabasco. Have very cold when poured over c.o.c.ktails.
c.o.c.kTAIL SAUCE
Mrs. W. L. Gregson
One tablespoonful freshly grated horseradish; one tablespoonful vinegar; half a teaspoonful tabasco sauce; two tablespoonfuls lemon juice; one tablespoonful chili sauce; half a teaspoonful Worcestershire sauce. Mix and let stand on ice until ready to serve.
c.o.c.kTAIL SAUCE
Two tablespoonfuls each tomato catsup and sherry wine; one tablespoonful lemon juice; a few drops tabasco sauce; half a teaspoonful minced chives and a little salt. Have thoroughly chilled before pouring over c.o.c.ktail.
c.o.c.kTAIL SAUCE
Rub a bowl with a clove of garlic; two tablespoonfuls tomato catsup; one tablespoonful grated horseradish; one tablespoonful mushroom catsup; one teaspoonful lemon juice; one teaspoonful finely chopped chives; a few drops of tabasco sauce, salt and pepper.
SOUPS
_All human history attests: That happiness for man--the hungry sinner-- Since Eve ate apples--much depends on dinner._ --BYRON.
CREAM OF ASPARAGUS
Mrs. K. T. Cary
Cook one bunch of asparagus twenty minutes, drain and reserve tops; add two cups of stock and one slice of onion minced; boil thirty minutes.
Rub through sieve and thicken with two tablespoonfuls b.u.t.ter and two tablespoonfuls of flour rubbed together. Add salt, pepper, two cups milk and the tips.
CREAM OF BEAN SOUP
Mrs. E. D. Kenfield
Put one quart of milk to heat. While it is heating, put the cooked beans through colander. Blend one tablespoonful b.u.t.ter with one of flour; pour over this the hot milk. Season with salt and pepper, stir until smooth, and then add the beans. Pea or asparagus soup can be made in the same way.
CREAM OF CABBAGE
Cut up one small head of cabbage and boil until quite tender. Put it through a colander, add one quart of milk, salt and pepper and thicken with two tablespoonfuls each of b.u.t.ter and flour rubbed together.
CREAM OF CELERY
Mrs. W. D. Hurlbut
Cut four heads celery into small pieces and boil it in three pints of water with one-fourth pound of lean ham minced; simmer gently for an hour. Strain through a sieve and return to the pan adding one quart of milk, salt and pepper; thicken with two tablespoonfuls of b.u.t.ter and two tablespoonfuls of flour rubbed to a paste. Serve with whipped cream on top.
CREAM OF CORN
Mrs. A. Donald Campbell
Put one can of corn on to simmer with one pint of water and one small onion sliced; cook thirty minutes. Strain, return to the pan, adding one quart of milk, salt and pepper and thicken with two tablespoonfuls of flour and b.u.t.ter. Serve hot with a spoonful of whipped cream on top.
CREAM OF LIMA BEANS
Mrs. A. J. At.w.a.ter
If dried beans are used, soak them over night; in the morning drain and add three pints of cold water; cook until soft and run through a sieve.
Slice two onions and a carrot and cook in two tablespoonfuls of b.u.t.ter; remove vegetables, add two tablespoonfuls flour, salt and pepper, stirring until very smooth; add to this one cup of milk or cream and put into the strained soup; reheat and add two tablespoonfuls more of b.u.t.ter in small pieces.
CREAM OF MUSHROOM SOUP