86 THE BLUE BIRD CooK BooK

FRUIT COCKTAIL

2 grapefruit 1 cup seeded white grapes
1 banana Y2 cup blanched almonds
1 small orange

Cut grapefruit and let stand in sugar all day. Two or three hours before serving, -

add all the fruit. Arrange fruit in glasses, then pour over the syrup formed in
standing. Garnish with small spoonful whipped cream and cherry. Add pineapple
if desired.

SARDINE CANAPE

Cut thin strips of bread and toast slightly. When cold spread with sardines

pounded to a paste, season with salt, paprika, dash of curry and a little mustard. Set

a small sardine in the centre of the paste. Decorate the corners with capers or sliced
olives or parsley. Chill thoroughly, and serve as a first course.

SARDINE CANAPE

Cut rounds of bread with cookie cutter, toast and butter. On this put two or
three small sardines. Over this put grated yolk of hard boiled egg. Add sprig parsley,
Serve as appetizer. |

QUICK SHRIMP DIP

2 cups tomato catsup 1 teaspoon lemon juice
Y cup prepared horseradish, 3 drops tabasco sauce
more if desired A little garlic sauce if desired

Mix well. The catsup and horseradish makes a simple combination and is very
good. Use'cleaned shrimp on toothpicks.

AVOCADO DIP

1 large ripe avocado 1 teaspoon finely grated onion
1 tablespoon lime or lemon Y2 teaspoon garlic salt

juice (fresh or frozen) Ye teaspoon cayenne pepper
1 teaspoon worcestershire Top milk or cream

Y_ teaspoon salt

--Pare, remove seed and finely mash avocado. Sprinkle with lime juice. Add rest
of ingredients.and mix well. Add enough top milk or cream to make a not too thin
mixture. Serve with potato chips or Ritz crackers.

CHERRY DIP

Mash well 2 Ib. Philadelphia cream cheese, add a little salt and 1 cup of
ground or chopped maraschino cherries. If too dry add some of the liquid off the
cherries. ‘This dip can be used as a spread on crackers or potato chips.

PARMA SLICE
Make the night before.

Y% cup butter Yq teaspoon paprika
VY cup cooked ham (lean) 2 long club rolls (French
2 sweet pickles finely chopped bread rolls)

Yg teaspoon cayenne pepper

Cream butter. Grind ham, add ham, pickles and seasoning to butter. Cream
until thoroughly mixed. Cut one end off the rolls and with a long-pronged fork

scrape out centre of rolls leaving a hollow. Stuff rolls with mixture, packing firmly, —
Refrigerate at least 2 hours to chill. Just before serving remove from refrigerator —
and with a sharp knife cut rolls into thin even slices. Arrange on large plate having —
slices overlap each other. Each roll yields 20 slices not quite 44-inch thick. Dot plate

with tiny cucumber pickles or olives.