Council cook book

Boil about six pieces of celery root. When soft, peel and mash. Season with salt, pepper, a little onion powder, a teaspoonful of home made mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on the top of the pyramid, and on top of that either a little well seasoned caviar or some sardellen butter shaped in a pastry bag. Serve on a slice of beets and a lettuce leaf. Sorrento Sandwiches. Boil chicken livers till very tender, rub through a strainer and mix with an equal amount of finely chopped olives. Moisten with mayonnaise dressing and put between rounds of thin bread, that have been spread with mayonnaise. Bohemian Cheese Paste. Take equal parts of butter and Roquefort cheese and melt till of the consistency of cream. Add cayenne, Worcestershire, and a teaspoon brandy. Stir till foamy, spread on crisp crackers. Crabapple Jelly Sandwiches. Spread wheat bread with a thin coating of thick cream, a little salt, and thin slices of crabapple jelly. The Evening Post San Francisco. Best Newspaper. 30 Cents per Month Delivered Every Evening Cheese and Nut Sandwiches. Take equal parts of grated cheese and walnuts, pounded to a meal or ground; moisten with thick sweet cream and season to taste with salt. Spread between thin slices of buttered bread. Fruit Icing Wafers. One small cup of sugar, one quarter cup of water, boiled until syrup threads when dropped from a spoon, then beat with the beaten white of one egg until creamy. Add chopped nuts, raisins and lemon peel, then spread on top of water crackers, and brown in a moderate oven. Egg Appetizer. Boil eggs hard. Cut slice off the end, so that the egg will stand firm. Dip egg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg. Have ready small squares of toasted bread, spread with a thin layer of sardellen butter, on which to stand the eggs. Caviar, mixed with some finely chopped onion, pepper and lemon juice, may be used instead of the sardellen butter, but mayonnaise must be used over the caviar. Celery Sandwiches. Two cups of chopped celery, two tablespoons chopped walnuts, two tablespoons chopped olives, quarter of a cup of mayonnaise dressing. Spread between slices of thin buttered bread. For Gasoline, Benzine, Turpentine, Wood Alcohol and Oils. FRED T. KNOLES, 2000 Fillmore St. Telephone West 1855. Artichoke Relish. On small squares of toast, spread with Pate de foie gras, place artichoke hearts filled with chopped olives and mayonnaise. Cheese Relish. One cup grated mixed cheese, one-half cup grated stale bread crumbs, one teaspoon Worcestershire sauce, one-half teaspoon each prepared mustard, salt, paprika; add the yolks of two eggs and one tablespoon melted butter. Spread on slices of bread or crackers and bake in the oven five minutes. Oyster Canapés. Chop some large oysters finely; add some bread crumbs, a piece of butter the size of a walnut, and one-quarter cup of cream. Season with salt and pepper. Simmer over the fire a few minutes. Butter slices of bread, place on a hot dish, and pour mixture over. Queen Cup Appetizers. Cut off a slice of a lemon, scoop out the lemon and fill with clam cocktail, which has been prepared like oyster cocktail. Cut grape fruit into halves, add a little sugar and in the center stand the filled lemons. Serve with horseradish and small dinner biscuit. Shrimp and Crab Cocktail. Twelve tablespoons of catsup, three tablespoons tarragon vinegar, three tablespoons Rhine wine, cayenne LOUIS MOTRONl r,T%!oL' Phone WEST 1284 ^OOO rilimOreOl. CBinowmFre.hD.ily enne pepper and salt to taste ; juice of one lemon, and one pint, mixed, of shredded crab meat, and shrimps, added to the sauce. Serve cold, with one-quarter ot. a teaspoon of grated horseradish on the top of each portion. Sardines in Jelly.