BLACK TIlE PRELO Des

CHEESE PUFFS

4 cups fat 1 cup grated cheddar cheese
2 egg whites 14 cup fine dry bread crumbs

Set Temperature Controlled Top Burner at 375°F. to preheat fat.
Beat egg whites until stiff but not dry. Fold in cheese and bread
crumbs. Shape into small balls. Fry cheese balls in preheated fat
2-3 minutes. Serve warm.

FRANKS WITH JELLY

1 - 12 ounce jar red currant jelly 8 - 10 wieners
1 - 6 ounce jar prepared mustard Cocktail picks

Combine jelly and mustard in small saucepan and simmer over
low GAS flame. Cut wieners diagonally into bite-size pieces and
add to sauce. Heat 5 minutes. Insert cocktail picks in wieners for
serving. Use remainder of sauce for dunking or for reheating
additional pieces.

CRABMEAT MUSHROOMS

14, cup tomato juice Dash pepper

1 egg, beaten 1 - 614 ounce can crab
14, teaspoon chopped meat, flaked
parsley 12 large fresh mushrooms
14, teaspoon chopped celery 14 cup fine dry bread
leaves crumbs
1 cup fine dry bread 1 tablespoon butter,
crumbs melted

14 teaspoon salt

Mix tomato juice and egg. Add parsley, celery leaves, 1 cup
crumbs, salt, pepper and crab meat. Mix thoroughly.

Wash mushrooms and remove caps from stems. If mushrooms
are extra large, pour boiling water over caps and let stand 1
minute. Stuff caps with crab meat mixture. Combine 1/2 cup crumbs
with melted butter, and sprinkle on top. Broil under high GAS
flame about 10 minutes.

BOUCHEES
1 cup boiling water 1 cup sifted all purpose flour
14, cup butter 4 eggs

Combine boiling water and butter over high GAS flame until
butter has melted. Add flour all at once. Reduce flame to simmer
and stir until mixture forms a ball and leaves the sides of the
pan. Remove from flame and beat in eggs, one at a time. Beat until
mixture is glossy. Chill. Place by teaspoonfuls on greased baking
sheet. Bake in a 450°F. GAS oven 15 minutes. Reduce temperature
to 375°F. and continue baking 15 minutes.

CRABMEAT FILLING

2 cups crabmeat, flaked
2 tablespoons lemon juice
2 teaspoons grated onion

1 cup finely chopped

cucumber
Combine crabmeat, lemon juice, grated onion, cucumber, green
pepper, mayonnaise and Salt.

2 tablespoons finely
chopped green pepper

14, cup mayonnaise

14, teaspoon salt

SALMON FILLING

2 cups salmon, flaked

3 hard cooked eggs,
chopped

1 teaspoon salt
14, teaspoon pepper

14, teaspoon prepared hot
mustard

14 cup vinegar

14 cup salad dressing

14, cup chopped sweet
pickle

Combine salmon, eggs, salt, pepper, mustard, vinegar, salad
dressing and pickle.

CHICKEN AND HAM FILLING

114 cups diced cooked
chicken

114 cups diced cooked ham
14, teaspoon minced onion
14 cup diced ripe olives

14 cup French dressing
1/4, cup mayonnaise
1 teaspoon dry mustard

Combine chicken, ham, onion and ripe olives. Marinate 1 hour
in French dressing and drain. Combine mayonnaise and mustard.
Add to chicken mixture and toss lightly.

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