Delicacies

Mushrooms Hors D'Oeuvre 1 can mushrooms Yi glass olive oil 2 artichokes Y* lemon Open mushrooms and place them in earthen dish after removing water. Cover with olive oil and leave for 24 hours. Next day prepare hearts of the cooked (or canned) artichokes on a bed of young crisp lettuce. Pour oil off mushrooms and heap them on the artichokes. After this, sprinkle lightly with paprika. Serve with either a quarter of lime or lemon and hot salted wafers. — Mrs. Russell Engler. Fruit Cocktail 1 can pineapple, diced 1 cup orange cut in cubes 1 cup pears 1 bottle Maraschino cherries Mix with small fruit and chili. Serve in cocktail glasses with about 2 tablespoons juice over each dish. Garnish with Maraschino cherries. — Mrs. Lester Wilson. Shrimp Cocktail % cup tomato catsup 1 to 5 drops tobasco sauce 2 tablespoons strained lemon J/$ teaspoon salt juice Ya pound of shrimps Have shrimps very cold. Place shrimps in cocktail glasses and pour over the sauce. — Mrs. Gerald Champ. Fruit Cocktail 1 small can Royal Anne 1 small can pineapple cherries 1 grapefruit 1 cup blanched almonds Remove pits from cherries carefully and stuff each with an almond. Slice grapefruit and cut pineapple in small pieces. Arrange all in cocktail glasses and dress with blended cherry and pineapple juice. — Mrs. Kenneth Lyons. Cocktails and Canapes Thursday Club Delicacies Fruit Sauce 1 cup sugar 1 cup fruit juice or syrup 2 tbsp. flour 1 tbsp. lemon juice 1 cup boiling water 2 tbsp. butter Mix sugar and flour and add boiling water slowly and boil fifteen minutes, stirring often. Add syrup and bring to the boiling point. Add lemon juice and butter and stir until butter is melted. Serve. The syrup or juice from canned or stewed fruit may be used. Thinned it makes a splendid sauce for fruit cocktail. — Mrs. George Swain. Punch Extraordinaire % pound Gunpowder Tea 1 dozen oranges 1 dozen lemons 2 bottles ginger ale Brew tea in several quarts of water. Add the juice of lemons and oranges. Boil half of lemon skins in two quarts of water. Add to mixture. Sweeten to taste. Any fruit juices will improve the flavor. Add ginger ale just before serving-. — Mrs. Wm. H. Perry. • 4& ¥ —8- — «SI Relishes'^^ Red Wing Jam Remove seeds from 12 large red sweet peppers, put through a food chopper, sprinkle with 1 tablespoon salt and let stand 3 hours. Drain. Add 1 pint vinegar, 3 cups sugar and put with the ground peppers and cook gently until thick, about 1 hour. Pour into jelly glasses when cold, cover with parawax. Good in salad dressing, on cold meats or sandwiches. — Mrs. Cyrus Monroe. Cranberry Sauce, (never fails) 1 qt. cranberries 2 cups water Boil until berries pop open and are soft. Rub through sieve. Add 2 cups sugar and boil ten minutes. Start timing when the mixture begins to boil, not when you return to fire. Turn into molds. .Makes two good sized bowls full. — Mrs. Paul Vallc. Peach and Pineapple Conserve 4 cups diced peaches One-third cup lemon juice (peeled ) 1 teaspoon cinnamon 2 cups diced fresh or Yi teaspoon nutmeg canned pineapple \^ teaspoon cloves 4 cups sugar