Having a party or small get together? Here are some
delicious easy appetizer recipes that you can
make in very little time and still manage to impress your
friends and family:
MANY of us overlook the
importance of an appetizer.
It is most refreshing and a whole lot more wholesome than a
rich soup. In fact, many serve them in place of soup,
And don't cling to the conventional,
easy sort of appetizer —
clams or grapefruit, day by day. Try new things. Make use of
a variety of fruits in preparing these appetizers.
appetizer is a delicious appetizer and very wholesome for
Just before serving add a cupful of grape juice. Serve in
glasses. Another fruit glass is made by taking an equal
quantity of sliced oranges, bananas and white grapes and mixing
with a little sugar and lemon juice. This is unusually
refreshing. In summer there are so many fruits that blend, but
in winter try the ones mentioned.
Take one orange,
a small bunch of white grapes,
and one-half a cupful of diced pineapple.
Mix with a little sugar and allow to stand for
about an hour.
If you have chicken
dinner, some sort of tomato appetizer is a good choice.
A fruit appetizer precedes lamb or
beef very well. A fruit appetizer is also good before veal or
pork or sausage.
Before fish some sort
of vegetable appetizer, or
one containing bacon may be served.
A tomato canape is
easily made, and set to harden long beforehand.
brown a slice of toast for each person and cut it
to a neat round.
Butter it while hot and place on it a round, rather
thick slice of skinned tomato.
On this place a spoonful of thick mayonnaise.
A slice of broiled bacon may be added to
the tomato canape if you like. With this the mayonnaise is
Another bacon appetizer is this:
Spread small slices of bread, toasted on the
under side, with a paste made of well-seasoned
On each place two half- strips of bacon and broil
until the bacon curls and the cheese browns
STUFFED EGGS RECIPE
Boil eggs for twenty minutes; then drop in cold water.
Remove the shells, and cut lengthwise. Remove the yolks, and
cream them with a good salad dressing. Mix with chopped ham, or
chicken, or any cold meat, if you choose. Make mixture into
balls, and fill in the hollows of your whites. If you have not
the salad dressing mix the yolks from six eggs with a
teaspoonful of melted butter, a dash of cayenne pepper, a
little prepared mustard, salt, vinegar and sugar to taste.
CREAMED OYSTERS ON TOAST
MRS. R. M. STOCKING
One quart of milk, two tablespoons flour three
tablespoons butter, pepper and salt. Put milk in double boiler,
mix butter and flour thoroughly, adding a little cold milk
before stirring into the hot milk; cook: One pint of oysters,
let simmer in their liquor for about five minutes, then skim
out, drop into the cream sauce. Prepare thin slices of crisp
toast, lay on heated platter; pour over creamed oysters, serve
at once. Delicious.