HORS D’OQEUVRES SOME READY TO SERVE HORS D’OEUVRES Canned sardines, shrimp, salmon, chicken, potted and devilled meats, green and ripe olives, anchovies, antipasto, cheese, pate de foie gras, caviar, assorted cold sliced meats, salami and assorted sausages, suggest some of the hors d’oeuvres that can be purchased all ready to serve. A PLATTER OF FRUIT HORS D’OEUVRES Canned or fresh peach slices Canned or fresh pears Canned or fresh pineapple Seeded grapes Fresh whole strawberries, black- Grapefruit sections berries or raspberries Orange sections Watermelon or cantaloupe For the summer hors d’oeuvre plate select some of the fruits above and prepare as follows:—Dip the peach slices in freshly chopped pistachio nuts or almonds, the pineapple segments in fine- ly chopped mint leaves, the strawberries, blackberries or rasp- berries in powdered sugar, the diced watermelon or cantaloupe in French dressing and the diced pears in orange juice. The seeded grapes and grapefruit and orange sections need no additional preparation. A PLATTER OF SUBSTANTIAL HORS D’OEUVRES Canned or fresh cooked shrimp Cooked frankfurters Stuffed hard-cooked eggs Diced cucumbers Filled celery stalks Diced tomatoes The above combination arranged on a platter or in a compart- ment dish may serve as an hors d’oeuvre course, or as the main course at an informal spread or supper. Dip the shrimp in cooked salad dressing, garnish the stuffed eggs with strips of green pepper, fill celery stalks 2 inches long with a mixture of pimento cheese. ASPIC JELLY FROM UNCLEARED STOCK 5 cupfuls of broth freed of fat 3 white of eggs 1 to 2 ozs. of gelatine Several shells of eggs 14 to 1 whole cupful of cold water Soften the gelatine in the cold water. Beat the whites of eggs slightly. Crush the shells. Mix the whites, shells and softened gelatine with the stock, and stir constantly over the fire until the boiling point is reached. Let boil five minutes. Draw to a cooler part of the range to settle, then strain and it is ready to use. The thin yellow peel of a lemon may be added with the other ingre- dients, or wine may be added, after clearing. 7