WILHELM WAFFLES.— Mix 1 qt. of flour with 3 table- sipoons of sugar, 2 large teaspoons of baking powder and J^ tea- spoon of salt; work in 2 tablespoons of lard or butter and add 4 beaten eggs with 1 pt. of milk and a grated rind of a lemon✪ Wilhelm Waffles. Beat into a smooth, 'stiff (batter and bake in hot, well-greased waffle- iron. Sprinkle with sugar and serve. — Mrs. C. J. Jeffries, Win- ktnea. 111. CANAPES CHEESE CANAPES.-^Cut a stale loaf of bread into slices ^ inch thick. Divide these into pieces 2 inches long, and 1 inch wide, and fry in hot butter or oil. Spread mustard thinly on each piece, lay over some cheese and put in a quick oven until the cheese is dissolved. Serve hot as possible. — Mrs. C. J. Jeffries, Winnetka, 111. CHEESE CANAPES.— Cut out circles of bread J4 inch thick, cut them again in crescent shaped pieces, fry in butter to a light brown, grate some cheese, and put 1 teaspoon on each piece of bread, a litle salt and pepper, and 'brown quickly in a hot oven; serve at once. — Eloise Jennings, Winnetka, 111. JEFFERSON CANAPES.— Trim 3 slices of bread, toast and lay them on a platter. Slice lean cooked ham thin with a little mustard on it and place on each slice a layer of cooked mush- rooms and tomatoes. Dredge grated Parmesan cheese on top, and strew fresh hread crumbs over the whole. Place in hot oven for 10 minutes. Lay on a heated dish, cover with a folded napkin and serve. — ^Mrs. C. J. Jeffries, Winnetka, 111. OYSTER CANAPES.— To ^ doz. chopped oysters add 1 tea- spoon of fine bread crumbs, butter size of a walnut and J4 cup of very thick cream. Season with salt and pepper. Let it simmer over the fire a few minutes. Butter slices of bread Y^ inch in thickness and lay them on a hot dish. Pour the mixture over the bread and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. COOK COUNTY COOK BOOK 121 PLAIN CANAPES.— Toast thin slices of bread, cut off the crust, and butter the toast lightly. Spread potted meat or fish, or grated cheese between 2 slices. Cut into strips and serve. — Mrs. C. J. Jeffries, Winnetka, III. SARDINE CANAPES.— Cut some slices off a roll into oval or octagon shapes. Toast slightly, or fry in oil, or butter. Strip sardines of the bones; lay Yz of them aside, and pound the other ^ to a smooth paste with the yolks of 3 or 4 hard-boiled eggs and a little butter. Add a little mustard, pepper and vinegar. Spread the mixture over the slices of toast. On the top lay the other half of the sardines cut into s'mall strips, stand them in the oven and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. SAVORIES CREOLE SAVOURY.— Toast 1 side of shaped pieces of. bread, and butter the other, spreading on it a layer of chopped tomato mixed with ^t. as much chopped green peppers, and sprin- kle with salt. Put in oven for 5 minutes, or under the roasting flame, and on removing arrange a cone of finely chopped onion in center of each, — ^Mrs, Chris. Worthington, Des Plaines, 111. CUCUMBER SAVOURY.— Drawing a silver fork along the cucumber lengthwise, separate and cut it in neat slices and place on round cut bread, sprinkle with salt and paprika; on every slice of cucumber put a ring of small sliced onion or arrange the tiny German pearl pickled onion between the slices of cucumber; pour a little lemon juice over when serving. — ^Mrs. F. C. Winter, Win- netka, 111.

AI-modernized reading of the original text

WILHELM WAFFLES.— Mix 1 qt. of flour with 3 tablespoons of sugar, 2 large teaspoons of baking powder and ½ teaspoon of salt; work in 2 tablespoons of lard or butter and add 4 beaten eggs with 1 pt. of milk and a grated rind of a lemon. Beat into a smooth, stiff batter and bake in hot, well-greased waffle iron. Sprinkle with sugar and serve. — Mrs. C. J. Jeffries, Winnetka. 111. CANAPES CHEESE CANAPES.— Cut a stale loaf of bread into slices ½ inch thick. Divide these into pieces 2 inches long, and 1 inch wide, and fry in hot butter or oil. Spread mustard thinly on each piece, lay over some cheese and put in a quick oven until the cheese is dissolved. Serve hot as possible. — Mrs. C. J. Jeffries, Winnetka, 111. CHEESE CANAPES.— Cut out circles of bread ¼ inch thick, cut them again in crescent shaped pieces, fry in butter to a light brown, grate some cheese, and put 1 teaspoon on each piece of bread, a little salt and pepper, and brown quickly in a hot oven; serve at once. — Eloise Jennings, Winnetka, 111. JEFFERSON CANAPES.— Trim 3 slices of bread, toast and lay them on a platter. Slice lean cooked ham thin with a little mustard on it and place on each slice a layer of cooked mushrooms and tomatoes. Dredge grated Parmesan cheese on top, and strew fresh bread crumbs over the whole. Place in hot oven for 10 minutes. Lay on a heated dish, cover with a folded napkin and serve. — Mrs. C. J. Jeffries, Winnetka, 111. OYSTER CANAPES.— To ½ doz. chopped oysters add 1 teaspoon of fine bread crumbs, butter size of a walnut and ¼ cup of very thick cream. Season with salt and pepper. Let it simmer over the fire a few minutes. Butter slices of bread ¼ inch in thickness and lay them on a hot dish. Pour the mixture over the bread and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. PLAIN CANAPES.— Toast thin slices of bread, cut off the crust, and butter the toast lightly. Spread potted meat or fish, or grated cheese between 2 slices. Cut into strips and serve. — Mrs. C. J. Jeffries, Winnetka, III. SARDINE CANAPES.— Cut some slices off a roll into oval or octagon shapes. Toast slightly, or fry in oil, or butter. Strip sardines of the bones; lay ½ of them aside, and pound the other ½ to a smooth paste with the yolks of 3 or 4 hard-boiled eggs and a little butter. Add a little mustard, pepper and vinegar. Spread the mixture over the slices of toast. On the top lay the other half of the sardines cut into small strips, stand them in the oven and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. SAVORIES CREOLE SAVOURY.— Toast 1 side of shaped pieces of bread, and butter the other, spreading on it a layer of chopped tomato mixed with ½ as much chopped green peppers, and sprinkle with salt. Put in oven for 5 minutes, or under the roasting flame, and on removing arrange a cone of finely chopped onion in center of each, — Mrs. Chris. Worthington, Des Plaines, 111. CUCUMBER SAVOURY.— Drawing a silver fork along the cucumber lengthwise, separate and cut it in neat slices and place on round cut bread, sprinkle with salt and paprika; on every slice of cucumber put a ring of small sliced onion or arrange the tiny German pearl pickled onion between the slices of cucumber; pour a little lemon juice over when serving. — ^Mrs. F. C. Winter, Winnetka, 111.

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Wilhelm Waffles

The Cook County cook book