New or favorite recipes may be written here. Hors d'Oeuvres MISTLETOE CANAPE Mix sardine paste and minced bacon. Spread on rounds of toast and garnish with leaves cut from green pepper and several pearl onions for berries. HOLLY CANAPE Mix deviled ham with a little cream. Spread on diamond-shaped pieces of toast. Garnish with holly leaves cut from green pepper and pieces of pimento for berries. ANCHOVY TRIANGLES Mix anchovy paste with cream cheese, a little cream to soften. Spread on triangles of puff paste. Garnish with a dash of paprika. ROQUEFORT CHEESE SQUARES Mix Roquefort and cream cheese (1 to 2) with a little cream. Spread on square crackers. Garnish with a slice of stuffed olive. YELLOW CHEESE ROLLS Spread thin slices of bread with snappy cheese mixed with mayon- naise. Roll up and fasten with tooth pick. Toast in oven. Remove tooth pick and serve at once. CRAB CANAPE Mix minced crab flakes and minced pickled onions with mayonnaise. Spread on pieces of pastry (2 in. x 1 in.). Garnish with capers✪ Canape. SARDINE CANAPE Put small sardines on pieces of bread (2 in. x 1 in.)✪ Sardine Canape toasted on one side. Toast under the broiler and serve hot. With any of the above hors d'oeuvres serve — Pickled onions on tooth picks. Small codfish balls fried in butter (serve hot). Stuffed olives. Cocktail sausage (serve hot). Tiny pickles Dried beef — cut in pieces (2 in. x 1 in.) and spread with Roquefort cheese — roll up and allow to stand in frigidaire one hour. Serve on cocktail sticks. Mrs. S. H. Hobbs, Jr. BACON-PEANUT CANAPES Toast rounds of bread and spread with the following mixture: Chopped peanuts Chopped bacon (fried) Mayonnaise✪ Bacon-Peanut Canapes Very tasty with tomato juice cocktail. Mrs. Donald Stewart. 8 The Chapel Hill Cook Book CHEESE CANAPE 1 cup butter 2 tablespoons Worcester- 1 cup Roquefort cheese shire sauce 5 drops Tabasco✪ Cheese Canape Cream butter and cheese together, adding seasoning. Spread as appetizer on salted crackers. Can be kept in ice box for several days. Mrs. Shipp Sanders. MISCELLANEOUS SUGGESTIONS Hors d'oeuvres are comparatively easy to prepare and make at- tractive trays or compartment platters. For Sunday night suppers they can be quite the most important item on the menu. Followed by one hot dish, such as deviled crab or cheese souffle, and a simple dessert of fruit, you have a very substantial supper and one to delight the most fastidious guest. Suggestions in addition to the recipes already given are: Pimento cups stuffed with cheese; caviar canapes decorated with pearl onions ; halves of hard-cooked eggs stuffed with sifted egg yolk mixed with mayonnaise and pimentos; mashed grilled sardines on toast; tomato and anchovy canapes; green stuffed olives; California ripe olives; crisp celery stuffed with Roquefort cheese; stuffed olives wrapped with bacon ; tiny link sausage, broiled and drained served on tooth picks ; arti- choke hearts marinated in lemon French dressing; potato salad with pearl onions ; small red beets, marinated ; antipasto, anchovy, filets, tuna fish, green asparagus tips, marinated; crab meat salad; yellow to- matoes stuffed with caviar; cucumbers stuffed with cheese and sliced. Garnish with water-cress, parsley, and green pepper rings; green pep- pers, stuffed with highly seasoned cream cheese and put in refrigerator to harden, then sliced. Table of Weights and Measures %sp ( ; .. ,r r.: ■■■ ) Dry ■ -y: "

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New or favorite recipes may be written here. Hors d'Oeuvres MISTLETOE CANAPE Mix sardine paste and minced bacon. Spread on rounds of toast and garnish with leaves cut from green pepper and several pearl onions for berries. HOLLY CANAPE Mix deviled ham with a little cream. Spread on diamond-shaped pieces of toast. Garnish with holly leaves cut from green pepper and pieces of pimento for berries. ANCHOVY TRIANGLES Mix anchovy paste with cream cheese, a little cream to soften. Spread on triangles of puff paste. Garnish with a dash of paprika. ROQUEFORT CHEESE SQUARES Mix Roquefort and cream cheese (1 to 2) with a little cream. Spread on square crackers. Garnish with a slice of stuffed olive. YELLOW CHEESE ROLLS Spread thin slices of bread with snappy cheese mixed with mayonnaise. Roll up and fasten with tooth pick. Toast in oven. Remove tooth pick and serve at once. CRAB CANAPE Mix minced crab flakes and minced pickled onions with mayonnaise. Spread on pieces of pastry (2 in. x 1 in.). Garnish with capers. SARDINE CANAPE Put small sardines on pieces of bread (2 in. x 1 in.) toasted on one side. Toast under the broiler and serve hot. With any of the above hors d'oeuvres serve — Pickled onions on tooth picks. Small codfish balls fried in butter (serve hot). Stuffed olives. Cocktail sausage (serve hot). Tiny pickles Dried beef — cut in pieces (2 in. x 1 in.) and spread with Roquefort cheese — roll up and allow to stand in frigidaire one hour. Serve on cocktail sticks. Mrs. S. H. Hobbs, Jr. BACON-PEANUT CANAPES Toast rounds of bread and spread with the following mixture: Chopped peanuts Chopped bacon (fried) Mayonnaise Very tasty with tomato juice cocktail. Mrs. Donald Stewart. 8 The Chapel Hill Cook Book CHEESE CANAPE 1 cup butter 2 tablespoons Worcester- 1 cup Roquefort cheese shire sauce 5 drops Tabasco Cream butter and cheese together, adding seasoning. Spread as appetizer on salted crackers. Can be kept in ice box for several days. Mrs. Shipp Sanders. MISCELLANEOUS SUGGESTIONS Hors d'oeuvres are comparatively easy to prepare and make attractive trays or compartment platters. For Sunday night suppers they can be quite the most important item on the menu. Followed by one hot dish, such as deviled crab or cheese souffle, and a simple dessert of fruit, you have a very substantial supper and one to delight the most fastidious guest. Suggestions in addition to the recipes already given are: Pimento cups stuffed with cheese; caviar canapes decorated with pearl onions ; halves of hard-cooked eggs stuffed with sifted egg yolk mixed with mayonnaise and pimentos; mashed grilled sardines on toast; tomato and anchovy canapes; green stuffed olives; California ripe olives; crisp celery stuffed with Roquefort cheese; stuffed olives wrapped with bacon ; tiny link sausage, broiled and drained served on tooth picks ; artichoke hearts marinated in lemon French dressing; potato salad with pearl onions ; small red beets, marinated ; antipasto, anchovy, filets, tuna fish, green asparagus tips, marinated; crab meat salad; yellow tomatoes stuffed with caviar; cucumbers stuffed with cheese and sliced. Garnish with water-cress, parsley, and green pepper rings; green peppers, stuffed with highly seasoned cream cheese and put in refrigerator to harden, then sliced. Table of Weights and Measures %sp ( ; .. ,r r.: ■■■ ) Dry ■ -y: "

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