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.