"Dainty dishes"

Parboil arid peel some Jordan almonds and put theni (on a clean baking sheet) to roast in the oven. When they have taken a light color besprinkle them with a light solution of Gum Arabic and dredge them (at the same time) with fine salt. Allow the almonds to cool and serve them in small shells. PisTACHES Salees — Salted Pistachio Nuts. Proceed as for Salted Almonds Noisettes Diablees — Deviled Hazel Nuts. Prepare as Salted Almonds, adding some cayenne pepper to the salt. Olives Farcies aux Anchois — Stuffed Olives WITH Anchovies. Stone some Lucca olives and put inside them some chopped fillets of anchovies. Serve the olives in a shell and pour over a few drops of olive oil. Olives Farcies au Beurre d* Anchois — Olives Stuffed with Anchovy Butter The same as the preceding receipt, using anchovy butter instead of the chopped anchovies. Batons Sales a l'Allemande — German Salt Sticks. Roll out some puff paste trimmings ( J4 inch in thickness) and cut off bands 4 inches long and Ji to finch wide. Lay the bands on a moistened baking sheet, brush over with tgg, and strew over crushed rock salt and carraway seed. Bake in a hot oven. Batons de Caviar — Caviar Sticks. Prepare the sticks as for German Salt Sticks, but have them somewhat smaller and without salt and carraway seed. When baked, split lengthwise and fill the inside with a layer of caviare. Canapes a l'Alsacienne — Alsatian Canapes. Have ready some square, oblong pieces of toast. First butter these, then put around die border some finely chopped smoked beef tongue and in the center some puree of f oie gras blended with ^ the amount of whipped cream. (Put the pur6e into a forcing bag, to which attach a small channeled tube.) Canapes a la Lorraine — ^Lorraine Canapes. Proceed as for Alsatian Canapes, except that instead of the puree of foie gras use finely chopped breast of chicken, capon or turkey. Canapes a la Reforme — ^Reform Canapes. Take some small pieces of toast, about ij^ to 2j4 inches, spread over some Ravigote butter, and garnish with finely shredded smoked beef tongue, truffles, white of hard-boiled egg and gherkins (about J4 inch in length and i part of each). Sprinkle over a little finely chopped meat jelly and serve on a napkin. Canapes de Jambon a la Diaele — ^Deviled Ham Canapes. Chop some lean ham very fine and spread it on small pieces of buttered toast. Besprinkle liberally with paprika and heat in the oven for a few minutes. Canapes de Langue de Boeuf a la Hongroise — Beef Tongue Canapes, Hungarian Style. Chop fine some cooked smoked beef tongue, add to it just enough chicken cream forcemeat to give it some «i consistency, spread it on small pieces of toast, besprinkle liberally with paprika, place on a buttered pan and heat it for 8 to lo minutes in a hot oven. Oeufs au Caviar — Caviarr Served in Eggs. Cut off both the ends of 6 hard boiled eggs and then cut the eggs transversely in two. Remove the yolks and pound them with an equal amount of butter. Next affix a small dianneled tube to a* small forcing bag, fill up with the yolks and dress a neat border around the tops of the eggs. Then fill the cavities with caviare. Put the eggs in a cool place and serve on a folded napkin. Feuilles de Laitue a la Genoisb — ^Lettuce Leaves^ Genoese Fashion. Cut 2 hard-boiled eggs and i dozen anchovy fillets in small squares and season with pepper and a little mayonnaise sauce. With the paste cutter, cut out some crisp lettuce leaves about 2>4 inches in diameter ; put a teaspoonful of the anchovy salad in eacli and decorate with chopped beets, capers and parsley. Feuilles de Laitue a l'Indienne — ^Lettuce Leaves^ Indian Style. Proceed as for ^ La Genoise, using lobster instead of anchovies. Season with curry powder. Medaillons a la Strassbourgeoise — Medallions, Strasburg Style.