APPETIZERS AND RELISHES
1.--COCKTAIL SAUCE
1/4 cup tomato ketchup 1/2 teaspoon salt
1 tablespoon bottled horseradish 1 teaspoon Worcestershire sauce
2 tablespoons vinegar Dash of cayenne
Mix, and serve in four small glasses or lemon shells, with six small
clams or oysters in each. Shrimps, prawns, or lobster may be used
instead of clams or oysters.
2.--ASHEVILLE CANAPES
Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of
bread the same size as tomatoes; toast bread, spread with Mustard Butter
(see No. 459), or salad dressing, and cover with a slice of tomato;
season lightly with salt and pepper, and cover with thin slices of
cooked chicken livers. Garnish with parsley.
3.--CLUB CANAPES
Mix devilled ham with a little grated cheese; spread on thin rounds of
brown bread, and mark into quarters with finely chopped pickle. Chop
fine the white of a hard-cooked egg, and cover two opposite quarters;
press the yolk through a sieve, and cover the remaining quarters.
4.--CRAB MEAT CANAPES
1 cup crab meat 1 teaspoon Worcestershire sauce
1/4 teaspoon paprika 1 tablespoon lemon juice
1/2 teaspoon salt 1/2 teaspoon horseradish
1/4 teaspoon mustard
Chop crab meat, mix well with seasonings, and spread on thin rounds of
untoasted brown bread. Garnish with small cube of lemon.
5.--MOCK CRAB CANAPES
1 cup canned corn 1 teaspoon anchovy paste
1/4 teaspoon salt 2 tablespoons grated cheese
1/3 teaspoon paprika
Use one cup of corn which has been drained from its juice; put through
food chopper, using the finest cutter; add seasonings and cheese, and
spread on small rounds of toast. Garnish with small pickles sliced
lengthwise.
6.--GLOUCESTER CANAPES
Cook a small haddock roe in boiling salted water for fifteen minutes,
remove skin, mash, add a tablespoon of butter, half a teaspoon of
anchovy paste, one-fourth teaspoon of paprika, and enough cream to
moisten; add salt if necessary. Mound on small rounds of toast, and
garnish with sliced pickles and parsley.
7.--TUNA CANAPES
1 cup tuna fish 1/2 tablespoon olive oil
1 tablespoon tomato ketchup 1/2 teaspoon salt
1 tablespoon lemon juice 1/4 teaspoon paprika
Chop fish, add seasonings, and spread on small rounds of lightly toasted
bread. Garnish with sliced pimolas.
8.--CELERY RELISH
Cut large white stalks of celery in two-inch lengths, fill with cream
cheese which has been seasoned with salt, pepper, and Worcestershire
sauce. Garnish with a small piece of celery top.
9.--CHEESE AND APPLE RINGS
1 large tart apple 1 teaspoon Worcestershire sauce
1/2 cup soft cheese cut fine Dash of cayenne
1/8 teaspoon salt 2 tablespoons cream
Pare and core apples, and cut in one-third-inch slices; mix cheese with
seasonings and cream, beat to a paste, and spread or force through a
rose tube on apple rings. Dust with paprika.
10.--SPANISH CHEESE
Cook together one and a half cups of soft or grated cheese with
one-fourth cup of chili sauce until the cheese is melted. Serve
immediately on toasted crackers or rounds of toast, as an appetizer or
savory.
11.--CANTALOUPE COCKTAIL
2 cups cantaloupe Juice of 1/2 lemon
1/3 cup preserved ginger 2 tablespoons powdered sugar
Cut melon in small cubes, or in balls (using a potato cutter). Add
chopped ginger, lemon juice, and sugar, and serve very cold.
12.--FRUIT COCKTAIL
2 tart apples 1 teaspoon lemon juice
1 large banana 4 tablespoons powdered sugar
2 oranges
Cut apples and bananas in small cubes; remove pith and seeds from
oranges, cut pulp in small pieces, and add with juice to apples and
bananas; add lemon juice and sugar, place in a shallow dish, and put
directly on ice for ten minutes to chill; serve in glasses, and garnish
with a Preserved Cranberry (see No. 670), or a spoonful of Mock
Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little
grated pineapple may be added to advantage.
13.--WINTER CHILI SAUCE
1 can tomatoes 1/8 teaspoon cayenne
2 onions finely chopped 1/2 teaspoon cinnamon
1/3 cup brown sugar 1/4 teaspoon clove
1-1/2 teaspoons salt 1/3 cup vinegar
1 teaspoon paprika
Mix, and simmer about half an hour or until thick.
14.--PICCALILLI
3 quarts green tomatoes 2 quarts vinegar
3 quarts ripe tomatoes 1 quart sugar
2 red peppers 1 teaspoon cinnamon
3 onions 1/2 teaspoon clove
1/2 cup salt 4 tablespoons white mustard seed
Put vegetables through the food chopper, using coarse cutter; sprinkle
with salt, let stand over night, and drain; add other ingredients, and
cook about forty-five minutes.
15.--TABLE SAUCE
12 ripe tomatoes 1/4 teaspoon pepper
1 onion 1 cup vinegar
3 green peppers 1 teaspoon ground clove
2 tablespoons sugar 1 teaspoon ground cinnamon
1-1/2 tablespoons salt 2 teaspoons mustard
1 teaspoon paprika
Wipe tomatoes, cut in halves, and put in a clean, smooth preserving
kettle; add onion and peppers sliced, and seasonings; simmer two hours,
and press through a sieve; return to kettle, simmer one hour, and seal
in jars or bottles; when cool, dip tops in paraffin. This may be used in
place of ready-made sauce.
16.--TOMATO KETCHUP
1 peck ripe tomatoes 1/2 cup whole mixed spices
3 onions 1 clove of garlic
1/2 cup salt 1/3 cup dry mustard
2 teaspoons cayenne 1 quart vinegar
2 tablespoons paprika 1 cup brown sugar
Wipe tomatoes, cut in halves, and put in a smooth, clean preserving
kettle; add onions sliced, cook slowly for one hour, and press through a
sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and
mustard in double cheesecloth, add to tomatoes, and cook rapidly until
mixture begins to thicken; boil vinegar and sugar together while
tomatoes are cooking; add them to strained tomato; cook until ketchup is
thick, or until water will not separate from it when tried on a plate.
Remove spice bag, seal in sterilized jars or bottles, and when cool dip
tops in melted paraffin.
17.--SMALL CUCUMBER PICKLES (Gherkins)
Wash thoroughly, count, and for every hundred cucumbers allow one cup of
salt. Cover with boiling water. Let stand twenty-four hours; then drain.
Fill quart preserve jars with cucumbers, then add two tablespoons of
mixed whole spices, a piece of alum the size of a pea, and boiling
vinegar to fill the jar. Seal, and let stand a week before using. The
boiling water should be measured, as an equal amount of vinegar will be
needed.
18.--PEPPER HASH
6 green peppers 1 quart vinegar
6 red peppers 1 cup brown sugar
6 onions 2 tablespoons salt
1 small white cabbage 2 tablespoons mustard seed
Remove seeds from peppers and chop fine with the onion and cabbage. Put
in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar,
sugar, salt, and mustard seed, add vegetables, and bring to the boiling
point. When cool, put in a stone crock or small jars.
19.--PICKLED NASTURTIUM SEEDS
Into one quart of cider vinegar put three tablespoons salt and five or
six slices of horseradish root. Pour into a jar and cover closely. Add
the seeds as they ripen. Use in salads, sauces, or for garnishing as a
substitute for capers.