ee, ee a a

CAVIAR, SERVED IN EGGS

Cut off both ends of 6 hard boiled eggs and then cut the eggs
in halves lengthwise. Remove the yolks and pound them with an
equal amount of butter. Next affix a small channelled tube to a
small forcing bag, fill it with the yolks and dress a neat border
around the tops of the eggs. Then fill the cavities with caviar.
Put the eggs in a cool place and serve on a folded napkin.

—Mrs. W. T. Hutchins

HORS D’OEUVRE

Have ready tiny puff paste patties, not more than 2 inches in
diameter. When ready to serve, reheat them and fill the open
spaces with the flesh of sardines pounded smooth and mixed with
cheese melted in hot bechamel sauce, and highly seasoned with
paprika. For acup of sauce use a cup of grated cheese, not pressed
down, and a dozen sardines.

—Mrs. Herbert Wood

TOMATO HORS D’OEUVRE

Spread slices of toast with puree of pate de foie gras; in this
place a thin slice of tomatoes, and cover with cream cheese,
sprinkled with French mustard; then an artichoke heart. Cover
with mayonnaise diluted with whipped cream; sprinkle thickly
with paprika and decorate with string beans or tiny strips of green
pepper. —Mrs. J. C. Munro

TOMATO HORS D’OEUVRE

Carefully skin and hollow out tiny tomatoes. Sprinkle inside
with salt and drain. At serving time fill with crab or lobster meat
in small pieces, which has been mixed with Thousand Islands dress-
sing. A tiny fleck of mayonnaise on top, ornamented with any
contrasting color. Serve on a small lettuce leaf with small points
of toast.

—Mrs. W. J. Watson

DRESSING FOR FRESH CRAB, LOBSTER, OR
PALMIERE COCKTAILS

1 pt. mayonnaise 2 tablespoonfuls chopped stuffed

1 pt. Millar’s chili sauce green olives

1 pt. French dressing 2 tablespoonfuls chopped
pimentos

Mix all together in bowl. Thousand Islands dressing is made
the same; only substitute small Holland pearl onions for olives.

—Mrs. Denis Murphy (Jr.)
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