Hor d Ocuures

TOASTED LIVER ROLLS

¥ cup of ground cooked liver 4 cup of finely chopped bacon
4 cup of cream (cooked)
4 teaspoon Mustard Salt and pepper to taste

Cut lengthwise slices from half a loaf of white bread. Remove the crusts, spread
with butter and the above ingredients mixed to a paste. Roll each sandwich, secure
with a toothpick and toast until lightly browned in the oven. Makes about 18 rolls.

CHEESE STRAWS

Flaky pie-paste Mustard
Grated nippy cheese Salt, cayenne

Roll pie-paste to 1/6-inch thickness. Mix cheese with Mustard and salt and cayenne
to taste. Sprinkle generously over pie-paste. Fold paste in thirds from sides and ends,
to enclose cheese. Roll to 44-inch thickness and cut in fingers, about 3 x % inches.
Twist, if desired. Dust with paprika and bake on lightly-greased pan in hot oven,
425°F., about 8 to 12 minutes. (Note: Allow about 4 teaspoon Mustard, 1% teaspoon
salt and few grains cayenne to 1 cup grated cheese).

LOBSTER HORS D’OEUVRES

Chop lobster meat finely and add an equal quantity of yolks of hard cooked eggs,
forced through a sieve. Moisten with equal quantities of melted butter and cream
and season highly with salt, Mustard and a very little cayenne. Have bread either
sauted or toasted, spread with the lobster mixture, cut in sizes suitable for Hors
d'Oeuvres and spread with the lobster mixture. Garnish with rings cut from the
whites of the hard boiled eggs.

where mustard is specified always use KEEN’S D.S.F.