THORSMyOJUB DELICACIES mm DELICACIES THURSDAY CLUB MEMBERS Dedicated to Our Friends SAN DIEGO, CALIFORNIA Second Edition, 1929 FOREWORD. It has been said that a large percentage of the success of the home depends upon the degree of efficiency attained in the culinary department. As this is a marked age of progres- sion, we have attempted to accomplish this by an exchange of ideas, which have been collected and compiled in this book. This committee respectfully submits this second edition of "The Thursday Club Delicacies,'' and hopes that in no small measure, each home will benefit greatly by its use. MRS. CHARLES E. SHALLENBERGER, Chairman. MRS. BYRON GILCHRIST, Cover Design. MRS. LOGAN RUDRAUFF. MRS. ROBERT DANIEL. AIRS. RUEL LIGGETT. .-^ — Cocktails and Canapes= "If natvrc did not give you That which is yours by right, Just nibble at these dainties To gk'e you appetite/' Sardine Canape Skin sardines and remove the backbones. Cut strips of bread the same size and shape of the sardines and fry them a golden brown. When cool, arrange the fish on these crou- tons, coat with tartar sauce and garnish with bits of pimento. — Mrs. Earl C. Rice. Avocado Cocktail Dice an avocado in medium cubes. Add 1 tablespoon onion juice and mayonnaise to make a moist cocktail. Add 2 hard boiled eggs diced. — Mrs. C. Angus Smith, Jr. Star Canape Cut thin bread diamond shape, toast in butter on one side and cover with thin slices of an avocado dipped into chutney sauce. Garnish the center with ripe olives or piece of fruit. Arrange together to form a star. — Mrs. Chas. W. Curtis. Roquefort Appetizers Crumble x/\ cup roquefort cheese, add Y\ teaspoon paprika ; 1 teaspoon lemon juice and 1 tablespoon catsup, to make mix- ture of right consistency to spread. Cream together, spread a thin layer on bread cut in dainty shapes. Can be served with salads. — Mrs. N. M. Roulette. Hot Tomato Appetizer Cut circles of bread to fit halved, small tomatoes; butter plentifully. Peel, salt and half crosswise small tomatoes. Place on bread circles. Cut sliced bacon in fourths, cut green peppers in strips. Place bacon and then green pepper on toma- toes. Place in hot oven in pans for about 20 minutes, till to- mato is cooked and bread is toasted. This adds a delicious bit to plate luncheon or Sunday suppers. — Mrs. Duvall Ellery. Cocktails and Canapes Thursday Club Delicacies Canape Regina Vi heart lettuce, stuffed with pimentoes, anchovies, chop- ped eggs and caviar ; serve on toast with slices of red pepper and anchovy. — Mrs. Glenn E. Spriggs. Sardine and Green Olive Canapes 2 small pieces of toast 1 teaspoon lemon juice Vi cup finely chopped heets 1 can sardines \V2 dozen green olives 2 tablespoons melted butter i minced) x/^ cup chopped nuts salt pepper Make the sardines with a fork, add olives, lemon juice, salt and pepper. Add chopped nuts and melted butter. Toast bread, butter than spread with olive mixture. Arrange a nar- row border of the beets around the entire edge of the canape. Anchovy paste may be used in place of the sardines. —Mrs. Fred IV. Steffgen. Peanut Butter Canape Cut bread into circles x4 inch thick, spread with Peanut butter, top with Tj slice of bacon, toast under broiler until bacon crisps. — Mrs. Jack Foerster. Shrimp Canape

AI-modernized reading of the original text

THURSDAY CLUB DELICACIES mm DELICACIES THURSDAY CLUB MEMBERS Dedicated to Our Friends SAN DIEGO, CALIFORNIA Second Edition, 1929 FOREWORD. It has been said that a large percentage of the success of the home depends upon the degree of efficiency attained in the culinary department. As this is a marked age of progression, we have attempted to accomplish this by an exchange of ideas, which have been collected and compiled in this book. This committee respectfully submits this second edition of "The Thursday Club Delicacies,'' and hopes that in no small measure, each home will benefit greatly by its use. MRS. CHARLES E. SHALLENBERGER, Chairman. MRS. BYRON GILCHRIST, Cover Design. MRS. LOGAN RUDRAUFF. MRS. ROBERT DANIEL. MRS. RUEL LIGGETT. .-^ — Cocktails and Canapes= "If nature did not give you That which is yours by right, Just nibble at these dainties To give you appetite/" Sardine Canape Skin sardines and remove the backbones. Cut strips of bread the same size and shape of the sardines and fry them a golden brown. When cool, arrange the fish on these croutons, coat with tartar sauce and garnish with bits of pimento. — Mrs. Earl C. Rice. Avocado Cocktail Dice an avocado in medium cubes. Add 1 tablespoon onion juice and mayonnaise to make a moist cocktail. Add 2 hard boiled eggs diced. — Mrs. C. Angus Smith, Jr. Star Canape Cut thin bread diamond shape, toast in butter on one side and cover with thin slices of an avocado dipped into chutney sauce. Garnish the center with ripe olives or piece of fruit. Arrange together to form a star. — Mrs. Chas. W. Curtis. Roquefort Appetizers Crumble 1/4 cup roquefort cheese, add 1/4 teaspoon paprika ; 1 teaspoon lemon juice and 1 tablespoon catsup, to make mixture of right consistency to spread. Cream together, spread a thin layer on bread cut in dainty shapes. Can be served with salads. — Mrs. N. M. Roulette. Hot Tomato Appetizer Cut circles of bread to fit halved, small tomatoes; butter plentifully. Peel, salt and half crosswise small tomatoes. Place on bread circles. Cut sliced bacon in fourths, cut green peppers in strips. Place bacon and then green pepper on tomatoes. Place in hot oven in pans for about 20 minutes, till tomato is cooked and bread is toasted. This adds a delicious bit to plate luncheon or Sunday suppers. — Mrs. Duvall Ellery. Cocktails and Canapes Thursday Club Delicacies Canape Regina 1/2 heart lettuce, stuffed with pimentoes, anchovies, chopped eggs and caviar ; serve on toast with slices of red pepper and anchovy. — Mrs. Glenn E. Spriggs. Sardine and Green Olive Canapes 2 small pieces of toast 1 teaspoon lemon juice 1/2 cup finely chopped beets 1 can sardines 1 1/2 dozen green olives 2 tablespoons melted butter (minced) 1/4 cup chopped nuts salt pepper Make the sardines with a fork, add olives, lemon juice, salt and pepper. Add chopped nuts and melted butter. Toast bread, butter than spread with olive mixture. Arrange a narrow border of the beets around the entire edge of the canape. Anchovy paste may be used in place of the sardines. —Mrs. Fred IV. Steffgen. Peanut Butter Canape Cut bread into circles 1/4 inch thick, spread with Peanut butter, top with 1/2 slice of bacon, toast under broiler until bacon crisps. — Mrs. Jack Foerster. Shrimp Canape