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BOUACKH Tit PRELUDES

BLUE CHEESE BALL

14, pound Blue or Roquefort 3 green onions, finely
cheese chopped
1 - 8 ounce package 1 cup finely chopped
cream cheese parsley
14, cup commercial sour or
cream 2 cup finely chopped

1 tablespoon finely wainuts

chopped celery

Grate Blue cheese into a large bowl. Combine with cream cheese,
sour cream, celery and chopped onions. Mix until fluffy. Shape into
a ball about 4” in diameter. Roll ball in chopped parsley or walnuts.
Refrigerate.

PATE
2 pounds calves liver 2 hard cooked eggs
2 pounds sausage meat 6 ounces sliced liverwurst
Salt . Sausage
Pepper 6 ounces cooked ham
6 slices bacon 6 ounces cooked tongue
6 chicken livers

Mix the liver and sausage meat together in blender and add salt
and pepper to season. Grease a 9” x 5” loaf pan and line with bacon
slices. Place half the liver-sausage meat mixture in pan. Half eggs
lengthwise and arrange on top of meat mixture. Mix liverwurst
sausage, ham, tongue and chicken livers in blender and cover

- egg layer. Add remaining liver-sausage meat mixture and cover

the whole with waxed paper. Bake in a 275°F. GAS oven 11-2 hours.
Remove from oven and press down the top with a brick. Chill
thoroughly. Unmould and cut in slices.

PICKLED BING CHERRIES
214 cups white wine 2 tablespoons granulated
vinegar sugar
21/4 cups water Bing cherries
1 teaspoon salt

Combine vinegar, water, salt and sugar. Boil over high GAS
flame 15 minutes. Cool thoroughly. Wash cherries and without

removing stems, pack into sterilized jars. Pour cooled liquid over
cherries. Seal jars.

PICKLED WATERMELON RIND

1 watermelon
1 quart water

2 tablespoons whole ginger
6 cups white vinegar

4 teaspoons salt 4 pounds granulated sugar
4 cinnamon sticks, broken 1 lemon, thinly sliced

3 tablespoons whole cloves 1 cup red maraschino

3 tablespoons whole allspice Cherries

Remove all pink from watermelon rind. Cut into 1” squares or
small rounds. Remove green skin. Combine water and salt to make
brine solution and soak rind overnight. Drain. Cover with fresh
water. Cook until tender over medium GAS flame, 45-60 minutes.
Tie stick cinnamon, whole cloves, whole allspice and whole ginger
in a cheesecloth bag. Combine vinegar, sugar, lemon and spice
bag and boil over high GAS flame 5 minutes. Add rind and simmer
about 25 minutes. Add maraschino cherries and simmer 5 minutes
longer. The fruit should become transparent when a piece is lifted
from syrup. Place fruit in sterilized jars and cover with syrup. Seal.

Yield: 6 pints.

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