DEVILED ALMONDS WITH CHEESE

Mix in a chafing dish, or frying pan, 2 tablespoonfuls each,
minced olives and gherkins, 1 tablespoonfui chili sauce, 1 tea-
spoonful French mustard and 1 teaspoonful Worcestershire sauce.
Cook 1 cupful of blanched and shredded almonds in 1 tablespoon-
ful of butter until brown.. Dust well with salt and paprika, add
deviled mixture. Put on toast spread with cream cheese.

—Mrs. George Martin

DELICE RELISH

Alligator pear cut in half; loosen the meat nicely with a tea-
spoon and fill with a salad of anchovies, herrings, diced toma-
toes, green peppers, a little celery and apples, mix with highly
seasoned French dressing to which a little chili sauce has been

added.
—Mrs. Anne Moloney

BLINIS

Mix 1 pound buckwheat flour in a basin, making a paste with
lukewarm water. Cover the basin and put in a warm place for 4
hours. Add ™% pound wheat flour, 3 eggs beaten with ™% pint
lukewarm cream and a little salt mixed well and beaten lightly to
get a smooth batter. Three egg yolks beaten lightly and 2 egg-
whites beaten separately are mixed in; let stand for 20 minutes
before cooking. When fried the blinis should be thicker than an
ordinary pancake and smaller. Spread with caviar and serve with
sour cream or fresh cream with a little lemon juice added.

—Miss Eva Springer

TOMATO AND SARDINE HORS D’OEUVRE

Skin tomatoes and cut in half. Take box of sardines, place 3
or 4 on tomato, sprinkle with mint chopped very fine. Make
dressing of sardine oil adding lemon juice, salt and paprika. Pour
over tomatoes. Serve very cold on lettuce leaf.

—Mrs. F. W. Hartley (Victoria)

TOMATOES BAKED WITH NUTS

Have ready a quart of canned tomatoes, 1 cupful of fine bread
crumbs and 1 cupful of chopped Pecan nuts. Stir % cupful of
melted butter through the bread crumbs. Put a layer of tomatoes
in a baking dish, sprinkle lightly with salt and pepper, then sprinkle
crumbs and chopped nuts. Continue the layers, having the last
layer of nuts and the crumbs. Let cook about 20 minutes. This
mixture of nuts and crumbs may be used for filling of raw toma-
toes to be baked.

—Mrs. P. A. MacLennan

14