Delicacies

Cover circular pieces of toasted bread with mayonnaise. On this place a slice of tomato slightly smaller than the toasted bread. Place a bit of mayonnaise in center of tomato and arrange around a half a dozen shrimps. Over all sprinkle hard boiled egg run through a ricer. — Mrs. Lester Wilson. Turkey Canapes From slices of bread cut turkeys with cookie cutter or sharp knife, using paper pattern. Toast bread on one side or saute in butter. Spread untoasted side with creamed butter or cheese and cover with caviar, chopped olives (ripe) or chopped truffles. Make eyes, wattles and combs with small bits of pimento. — Mrs. Robert Lee Daniel. Thursday Club Delicacies Cocktails and Canapes Pumpkin Face Canapes Cut slices of bread in rounds with cookie cutter. Toast on one side or saute in butter. Spread untoasted side with creamed butter and sprinkle with grated American cheese or Spread with mixture of cheese and mayonnaise. Make eves and nose of small currants or raisins and teeth of hits of hardcooked eggs (white.) —Mrs. Robert Lee Daniel. Anchovy Canapes Cut bread into circles Y\ inch thick, spread with butter and mayonnaise. dip in hard boiled egg which has been put through ricer. Top with an anchovy. — Mrs. Jack Foerster. Caviar Canapes Six slices of brown bread 1 hard boiled egg toasted 2 tablespoons lemon juice 1 tablespoon of oil Salt, pepper 2 tablespoons of caviar Mix together the oil, lemon juice, caviar and seasoning. Butter lightly the hot th'n toast, then spread with caviar mixture. Garnish each piece with a slice of the hard boiled egg. —Mrs. Fred Steffgen. Avocado Cocktail Cut the ripe avocados in dice. Mix equal parts of lemon juice and tomato catsup with salt and pepper to taste (dessert spoon to each cocktail glass ) . Pour on diced avocado and serve cold. — Mrs. Glenn E. Spriggs. Watermelon Cocktail Cut watermelon into small ball shapes and soak in marachino cherry juice (at least two hours) drain, put in green pepper cup-. Pack ice around and scatter with small bright candies. — Mrs. Fred W. Steffgen. Cocktails and Canapes Thursday Club Delicacies Lobster Cocktail Y2 pint whipping cream 1 large tbsp mayonnaise 1 cup cocktail sauce Whip cream stiff. Add cocktail sauce and mayonnaise. Then mix with lobster. Garnish with paprika and sprig of mint or parsley. — Mrs. George Schuman. Grapefruit Cocktail Take canned grapefruit and serve with cocktail sauce. — Mrs. Charles E. Shallenberger. Avocado Toast Mash the flesh of the fruit and spread thickly on small squares of hot toast. Salt and pepper. — Mrs. Glenn E. Spriggs Cranberry Cocktail 1 cup raw cranberries cut in T/2 cup seedless raisins halves J/i cup sugar 1 cup sliced pineapple cut in ]/2 cup pineapple juice cubes 1 tbsp lemon juice Mix cranberries, pineapple and raisins. Add sugar, pineapple juice and lemon juice. Mix thoroughly and let stand 4 hours in cold place. If a sweeter cocktail is desired, add more sugar. Serve cold in cocktail glasses. — Mrs. Robert Lee Daniel. Artichoke Cocktail % cup cream %. cup mayonnaise dressing % cup chili sauce Artichoke bottoms Beat cream until stiff, beating in mayonnaise and chili sauce. Cut cooked French artichoke bottoms in small pieces. mix with dressing, chili and serve in small glasses. — Mrs. Fred W . Steffgen. Thursday Club Delicacies Cocktails and Canapes