top.

CRAB FLAKE CANAPE

Mrs. J. G. Sherer

Rounds of bread toasted on one side; spread untoasted side with a
mixture of butter and Parmesan cheese. To a small quantity of cream
sauce, add one cup crab flakes and heat. Put mounds of crab flakes on
the buttered 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 COCKTAIL

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 cocktail glasses that have been chilled by
filling with ice an hour before time to serve.

FRUIT COCKTAIL

Mrs. A. Donald Campbell

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

STRAWBERRY COCKTAIL

Mrs. H. W. Keil

Select large ripe berries, and if very sandy, wash them. Remove hulls
and cut them in halves lengthwise; fill glasses 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 COCKTAIL

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 glasses
with a cold syrup made of fruit juice and a little sugar.

ORANGE COCKTAIL

Mrs. H. F. Vehmeyer

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

TOMATO COCKTAIL

Mrs. Magda West

Select uniform sized tomatoes; cut in halves lengthwise. In each glass
place a small, crisp leaf of head lettuce; put one-half of a tomato on
each and half