ad slices. Garnish plate with a red radish
or sprigs of parsley.
CHOPPED HERRING
Soak herring a few hours, when washed and cleaned, bone and chop. To one
herring take one onion, one sour apple, a slice of white bread which has
been soaked in vinegar, chop all these; add one teaspoon oil, a little
cinnamon and pepper. Put on platter in shape of a herring with head at
top and tail at bottom of dish, and sprinkle the chopped white of a
hard-boiled egg over fish and then the chopped yolk.
CHEESE BALLS
Take mashed cream cheese--add butter, cream and a little paprika. You
can chop either green peppers, almonds or olives in this mixture, or the
juice of an onion. Roll into small balls and serve on lettuce leaves.
This is also very good for sandwiches.
EGG APPETIZER
Boil eggs hard. Cut slice off the end, so that the egg will stand firm.
Dip egg in French dressing, then with a pastry bag arrange sardellen
butter on the top of egg. Have ready small squares of toasted bread,
spread with a thin layer of sardellen butter, on which to stand the
eggs. Caviar, mixed with some finely chopped onion, pepper and lemon
juice, may be used instead of the sardellen butter, but mayonnaise must
be used over the caviar.
DEVILED EGGS WITH HOT SAUCE
Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:
one dessertspoon of melted butter, Cayenne pepper, salt and chopped
parsley. Mash this mixture very fine and refill the whites of the eggs
and turn over on platter.
*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of
Cayenne pepper, salt and one pint of milk. Stir this mixture continually
until it thickens; beat the yolk of one egg and pour the hot gravy over
the same. Dress with chopped parsley and eat very hot. Sherry wine can
be added if desired.
STUFFED YELLOW TOMATOES
Take small yellow tomatoes, scrape out the centre and fill with caviar.
Serve on lettuce or watercress.
A DELICIOUS APPETIZER
Take as many slices of delicately browned toast as people to serve,
several large, firm tomatoes sliced, one green pepper, and store cheese.
Place a slice of tomato on each slice of toast and season with salt and
pepper and a dot of butter. Place several long, curly strips of pepper
around the tomato, and cover with a thin slice of the cheese. Place in
the oven until the cheese is melted. Serve piping hot.
CELERY RELISH
Boil about six pieces of celery root. When soft, pee
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