SAVOURY SPREAD

Rub around the inside of bowl lightly with garlic. One packet
Philadelphia cream cheese, 1 can anchovy paste, a little Worcester
sauce and chili, pepper and salt. Mash together with a silver fork,
serve in a bowl with small crackers. For informal parties your
guests simply dip the crackers into the mixture, or spread their
own.

—Mrs. Paul Brooks, Minneapolis

DILLY SAIL BOATS

Take small dill pickles and cut them lengthwise, then cut thin
triangles of Canadian cheese; run a toothpick through them; stick
them in the middle of the pickles, making little sail boats. For
cocktails.

—Mrs. Paul Brooks, Minneapolis

CUCUMBER APPETIZERS

Using an apple corer, remove the seed part from small, crisp
cucumbers and stuff with the following mixture: Mash 1 cream
cheese with 1 tablespoonful finely chopped chives, % tablespoonful
finely chopped parsley, enough mayonnaise to make smooth,
enough paprika to color pink. Place cucumber in ice box for 1
hour, then cut in slices % inch thick and lay on small buttered

rounds of rye bread.

—Mrs. J. F. Belyea

ANOTHER APPETIZER

Use for the base, small cocktail crackers. Dust with paprika
and spread with the following mixture: '% cupful salted peanuts
put through a mincer, 1 tablespoonful butter, the yolks of 2 hard
boiled eggs and 1 fillet of anchovy. Pound these together, add a
dash of cayenne and pile all on the crackers in pyramid form.

—Mrs. J. F. Belyea

BEET CANAPE

Take baby beets (very red, canned ones will do nicely). Using
smallest ball cutter, scoop out top. Fill with horseradish, which
has been mixed with bread crumbs softened with cream, to desired
mildness. Serve with cocktails.

—Mrs. Edward Bell

STUFFED DILL PICKLE

Cut off ends and scrape out centers. Stuff with a mixture of
devilled tongue or ham, a dash of Diablo sauce, a little mayon-
naise, some finely chopped celery. Place them in refrigerator for
several hours to stiffen. Cut in thin slices and place on small
toasted cheese crackers.

—Mrs. Edward Bell