_Abppet tzers

“Cheerful looks make every dish a feast
And ’tis that that crowns a welcome.”

TOMATO AND PINEAPPLE
COCKTAIL

Blend one part chilled canned tomato
juice with two parts of chilled unsweet-
ened pineapple juice, canned. The flavor
is delicious and decidedly unusual.

—JEANETTE RIDDELL

CHICKEN LIVER PASTE FOR

CANAPES

1 Ib. chicken livers

1 teaspoon salt

1 clove garlic

14 Ib. butter

1 teaspoon Worcestershire sauce

1 tablespoon brandy

2 ounces sherry

4 teaspoon pepper
Cook livers with salt and garlic until
tender, cool and put through ricer. Cream
butter and add liver and other ingredi-
ents and mix well. Refrigerate. This
will spread about four dozen canapes
generously.

—NELL LANIGER

CHEESE WAFERS

3 ounce roll of cheese
¥% lb. butter
Cream well

Y4 teaspoon tobasco

% cup flour
Mix well. Turn out on waxed paper, roll
into 2 inch rolls or the size you prefer.
Place in refrigerator 24 hours. Slice 4%
inch thick. Bake 350°F., 10 minutes.

—BupA BROWN

SARDINE CANAPE

Mix half as much butter as cream cheese
and add a few drops of onion juice. Cut
bread to fit sardines, use canape spread
for base, and place a sardine on each
piece of bread. Pour two or three drops
of ketchup over each sardine. Place under
heat in oven for a few minutes and serve
hot.
—EDNA GARBUTT

FISH COCKTAIL SAUCE

2 cups ketchup
1 cup chili sauce
1 tabiespoon horseradish
Juice of 1 lemon
6 drops Tabasco sauce
1 teaspoon Worcestershire sauce

Use with any seafood cocktail.
—CLaRA LEITH

AVOCADO DIP

Mash the flesh of a large ripe avocado
to a paste. Skin and chop one small
tomato and three stalks of celery into
tiny pieces . Add chopped celery and
tomato to avocado with salt, pepper, 1
teaspoon grated onion and four table-
spoons of mayonnaise. Add a jigger of
your favorite whiskey. Blend thoroughly
and serve in small bowl, rubbed with
garlic. Surround with potato chips and
let everybody dip his own.
—EpNA GARBUTT

CHEESE SNACKS
(Hot or Cold)

4 Ib. cheese
214 tablespoons salad dressing
4 teaspoon grated onion
34 teaspoon prepared mustard
3 tablespoons milk
Cook slowly in double boiler. Serve in
a bowl, hot or cold, sprinkled with
paprika, on crackers, toast or potato chips.
—META HARDING

CHEESE CRUNCHIES
(To serve with drinks)

1% cup finely rolled cornflakes

4 cup sifted flour

Y% cup butter

\% Ib. grated soft cheddar cheese

1% teaspoon salt

\% teaspoon mustard

4 teaspoon paprika
Knead into a ball, roll thin and cut into
strips 3”x 4”. Bake at 400°F. for ten
minutes.

—LENA PECK