Luncheons

NO. 20. INDIVIDUAL DISHES OF STRAWBERRY PINEAPPLES. NO. 21. INDIVIDUAL DISHES OF CURRANTS. 'H^' NO. 22. FROSTED CURRANTS. NO. 23. MDSKMELON. and shake them together. The moisture of the currants will cause enough sugar to adhere to completely cover them. Turn them off the sugar and serve at once before the sugar loses its dryness. Serve them on leaves in individual portions, or pass them as a first course at luncheon or breakfast. This is a very pretty way of serving currants. Muskmelon. The muskmelon should be very ripe and very cold. Cut the melons in two and serve with cracked ice in each half. If the melon is not too large serve a half as one portion. Serve on individual plates, or pass as first course for breakfast, luncheon, or dinner. Pass salt and sugar. For other arrangements of fruits see "Century Cook Book," page 529. CLAM OR OYSTER COCKTAILS Use small Little Neck clams or small Blue Point oysters. To each 8 or 10 clams or oysters use: One tablespoonful of tomato catsup, Two tablespoonfuls of Chili sauce. One half teaspoonful of Worcestershire sauce, A dash of tabasco or of paprika. One tablespoonful of clam or oyster liquor, The juice of one quarter of a lemon. Mix the sauces and let the clams or oysters stand in them for an hour before serving. Serve in small glasses as a first course. ANCHOVY EGGS Cut hard-boiled eggs in two lengthwise, using a thinbladed, sharp knife. Have the eggs boiled twenty-five minutes so the yolks will be crumby. Remove the yolks, mash them, and mix them with mayonnaise and the trimmings of the anchovies. Just before serving, fill the white halves with the yolk mixture, covering the whole top, heaping it in the middle and leaving a rough surface. Trim anchovies to the right length and lay two of them crossed over the top of each egg. Set each piece on a round of bread sauted in butter. Slice a little piece off the bottom of the egg to make it stand firm. Serve on individual plates. Anchovies preserved in oil are put up in small bottles and can be purchased from a grocer. HEART-SHAPED SALMON CANAPES Cut very light bread into slices one quarter of an inch thick. Stamp them with a cutter into heart shapes. Spread them thinly on both sides with butter and put them in the oven to brown ; or saute them in butter. Let them cool, then lay on each one a slice of Nova Scotia smoked salmon, cut as thin as possible. Place around the edges of the heart a border of chopped white of hard-boiled eggs, and a little crumbed yolk just at the upper point of the heart, making a round spot. The salmon must not be entirely covered with egg, so that the hearts may show three colors. Serve on individual plates, with a small piece of parsley at the rounded end. Nova Scotia salmon can be bought at delicatessen stores. _J NO. 24. ANCHOVY EGGS. NO. 25. HEART-SHAPED SALMON CANAPES. NO. 26. OYSTERS AND CLAMS ON THE HALF SHELL. ANCHOVY CANAPES Cut fresli bread into slices quarter of an inch thick, then into rounds two and a half inches in diameter. Spread the rounds of bread with butter, season with a little salt, pepper, and mustard. Split and trim the anchovies to uniform length and arrange them on the bread in rosette form. Fill the spaces between the anchovy fillets with the chopped white and the crumbed yolk of hard-boiled eggs and make a border around the bread with the white. Use a little chopped parsley in the decoration. For other canapes, see "Century Cook Book," page 368. CANAPES OF CAVIARE