l and mash. Season
with salt, pepper, a little onion powder, a teaspoon of home-made
mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on
the top of the pyramid, and on top of that either a little well-seasoned
caviar or some sardellen butter shaped in a pastry bag. Serve on a slice
of beets and a lettuce leaf.

SARDELLEN

Take one-quarter pound salted sardellen and soak in water over night.
Bone the next morning, put in cloth and press until dry; chop very fine,
almost to a paste; take one-half pound sweet butter, stir to a cream and
add the sardellen. Serve on toasted cracker or bread. Sprinkle with the
grated yellow and grated white of egg.

STUFFED EGGS

Hard boil eggs, drop into cold water, remove shells, cut each in half
lengthwise. Turn out yolks into a bowl. Carefully place whites together
in pairs, mash yolks with back of a spoon. For every six yolks put into
bowl one tablespoon melted butter, one-half teaspoon mustard (the kind
prepared for table), one teaspoon salt, dash of cayenne pepper. Rub
these together thoroughly with yolks. Make little balls of this paste
the size of the yolks. Fit one ball into each pair whites.

NUT AND CHEESE RELISH

Mix one package cream cheese with one cup of chopped nut meats, one
teaspoon of chopped parsley, two tablespoons of whipped cream, salt and
red pepper. Roll into balls and serve cold, garnished with parsley and
chopped nuts.

GRAPE-FRUIT COCKTAIL

Cut the grape-fruit into halves, crosswise, and scoop out the pulp,
rejecting the white inner skin as well as the seeds. Clean the shells;
cut the edges with a sharp knife into scallops and throw them into cold
water. Set the pulp on the ice. At serving time put a teaspoon of
cracked ice in the bottom of each shell; fill with the pulp, mixed
thoroughly with powdered sugar and a little sherry, if desired; and
place a maraschino cherry or bit of bright-colored jelly in the centre
of each. Lay on paper doilies or surround with bits of asparagus fern.

AMBROSIA

Fill glass with alternate layers of sliced orange and cocoanut; cover
with powdered sugar and place a maraschino cherry on the top of each.

PEACH COCKTAIL

Fill the glasses with sliced peaches; cover with orange or lemon juice;
sweeten to taste; add a little shaved ice and serve.

Apricot and cherry cocktails may be made in the same way.

RASPBERRY COCKTAIL

Mash a pint of ripe, red currants; strain them through cheese