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ARTICHOKE BOTTOMS FOR CANAPES
Cook the artichokes, spreading over the bottoms anchovy but-
ter, and decorate with pickled cucumbers, capers or gherkins,
anchovies and the whites and yolks of hard boiled eggs. Pour
over them a salad dressing and garnish with water cress.

—Mirs. E. G. Blackwell

ALLIGATOR PEAR AND CELERY COCKTAIL

3 alligator pears (cut in cubes) 16 cupful chili sauce

34 cupful celery (shredded) 1 tablespoonful catsup

14 cupful mayonnaise 1 teaspoonful tarragon vinegar
14 cupful whipped cream

Mix ingredients, chill and serve in cocktail glasses. (Will!
serve 6.)

—Mrs. A. D. McRae

ANCHOVY BASKETS

One hard boiled egg for each portion, cut away sides to form
oval shaped basket, take yolk out and pound with some anchovy
paste, season with lemon juice and cayenne pepper, color lghtlv
with carmine; use bag and tube to fill baskets and serve with
water cress. —Mrs. J. E. McMullen

A COCKTAIL RELISH

Toast small rounds of bread, butter thickly, spread with a
layer of anchovy paste (or caviar), a layer of finely chopped onion,
a very thin slice of tomato, the exact size of toast; and on top of
all chopped egg (hard boiled) with a dash of paprika.

—Mrs. W. A. Macdonald

AVOCADO COCKTAILS

Skin ripe avocados, cut into dice, place in fruit cocktail glasses
and cover well with Thousand Island Dressing; or the following
Russian dressing: to 1 cupful mayonnaise, add 1 tablespoonful
tarragon vinegar, 1 teaspoonful French mustard, 2 tablespoonfuls
chili sauce, 1 teaspoonful minced capers, 2 tablespoonfuls minced
chives, 1 tablespoonful minced bell pepper and 1 small box caviar.

—Mrs. J. C. Ross

ANCHOVY EGGS

To serve twelve. Boil 6 extra large eggs hard. Cut them in
half lengthwise. Take out yolks and rub through a sieve. Mix
with the flesh of 6 anchovies that have been rubbed to a paste.
Press a cut clove of garlic against the side of the bowl, flavour
with cayenne, a little salt, a few drops of lemon juice. Blend to-
gether with olive oil and put back into the egg whites. Garnish
the top with a rolled anchovy and a bit of parsley. Serve on small
rounds of bread, fried in butter. —Mrs. Denis Murphy

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