FRIED OLIVE APPETIZER

Take a Cresca olive stuffed with anchovy; wrap in a slice of
bacon and skewer with a toothpick; drop into hot fat; serve very
hot.

RIPE OLIVE APPETIZER

Take a steamed prune, remove pit and stuff with ripe olives;
Wrap in a strip of bacon, secured with a toothpick; put in the oven
until bacon is crisp; serve on a round piece of toast with may-
onnaise.

LI-CHEE COCKTAIL

Put a can of imported Chinese li-chee in the refrigerator for
a day. Open and pour entire contents in bowl for use. Each
service to have 6 li-chees in sherbet or cocktail glass, add 1 table-
spoonful of original juice, chop 1 maraschino cherry and spread
over top.

CASABA MELON, LIME GARNI

A quarter of a lime is served with a section of Casaba melon.
The lime gives a delicate and delectable flavour to the melon.

CANAPES DANOIS

Prepare 6 medium-sized bread canapes, 2% inches in diameter.
Cover each with a very thin slice of cooked ham, the same size
as the bread. Spread a very little French mustard over the ham.
Cut out 6 very thin slices of smoked salmon, the size of the ham
and cut in half, and arrange on top of half the ham; spread %
teaspoonful of caviar over the other half of the ham. Hash very
finely 1 cold, hard boiled egg and sprinkle over canapes evenly.
Decorate dish with lemon and parsley and serve.

—Mrs. H. F. G. Letson
CELERY EN SURPRISE

Remove the outside branches of a stock of fresh, white celery.
Separate all the branches; nicely trim the tender parts, as well as
the roots, and wash thoroughly. Lay them on a towel; then gently
spread a little anchovy butter on the inside of each branch. Dress
on celery dish and cover with chopped ice and serve.

—Mrs. George Wooster

PIQUANT FRUIT COCKTAIL

Mix together % cupful powdered sugar, % cupful orange
juice, 1/3 cupful grapefruit juice and chill. Remove pits from 1
cupful canned cherries—red or white—and cut canned pears into
cubes to the amount of 1 cup. Place fruit in cocktail glasses, fill
with the liquid and sprinkle each service with % tablespoonful of
chopped crystallized ginger.

—Miss E. M. Bowen

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