neg
:]

ta
Fl

CRAB COCKTAIL

Tomato catsup Tobasco
Worcestershire sauce Salt and Cayenne pepper
Grated horseradish
Mix to suit taste and pour over crab arranged in cocktail!
glasses. Serve very cold.

FRIED RAW SHRIMPS

Roll 1 pound raw shrimps in cracker meal, then fry in fairly
hot butter and lard until brown. Serve with French roll or toast
and tartar sauce. — —Mrs. A. D. McRae

RUSSIAN RELISH

4 box of gelatine soaked for 30 minutes in the juice of 3
limes, then add 2/3 pint of boiling water, pinch of salt, paprika,
the grated rind of an orange, 1 teaspoonful of fine sugar, enough
amber vegetable paste to colour a clear yellow and a few drops
of celery and nutmeg essence. Cool, then add 1 small cupful of
caviar, a few mint and maraschino cherries, previously washed
and soaked in lemon juice for a few hours. Turn into individual
molds and when set, unmold and garnish with spirals of orange

peel.
—Mrs. Nelson Meeks

CANAPES PERISSOL

Prepare canapes of toast, lightly butter, then spread 1 tea-
spoonful caviar on each. Finely chop the white of hard boiled
egg, evenly sprinkle over canapes; then arrange 1 anchovy in oil,
ring shape, on centre of each and fill the inside of the anchovy
ring with a little chopped parsley. Decorate the dish with parsley
and lemon, and serve. —Mrs. Cecil Merritt

CANAPES OF CAVIAR

Toast small slices of bread, neatly trim, then spread over 1
teaspoonful caviar. Hash very finely 1 hard boiled egg, mix it
thoroughly with 1 teaspoonful finely chopped parsley, 1 teaspoon-
ful finely chopped onion. Spread this over each toast, evenly
divided. Dress on dish with folded napkin, decorate with 6
quarters of lemon and parsley, and serve.

—Mrs. William Martin

TOMATOES WITH CAVIAR
Medium-sized tomatoes, one for each person; scald and re-
move skins. Cut a large slice from the top of each tomato, remove
the seeds and pulp; drain upside down; and shortly before serv-
ing, fill tomatoes with Roquefort cheese, well softened with cream.
Top with a thick layer of caviar. —Mrs. F. LeFevre Baker

16

j
a, Se Se LN MO ETT