European and American cuisine

Canapes of Herrings.— Gut head and tail from 2 marinierte herrings, remove the skin and bones ; cut the meat into fine slices ; mix 2 tablespoonfnls olive oil with 2 tablespoonfuls white vinegar, add to the meat, and let stand 80 minutes ; press the milt of the her- rings through a sieve, mix them with 1 fine-chopped sour apple ; toast 6 oval-shaped slices of bread, spread with butter on both sides while hot ; when cold cover one side of each piece with the mixture of apples and milt, over this arrange the herrings ; then serve. Canapfis Lorenzo 6 la Filipplnl. — Drop 6 live hard shell crabs into boiling water, add 1 tablespoonful salt, boil 15 minutes ; then remove ; when cold enough to handle take off the upper shell, extract all the meat ; crack the claws and pick out the meat ; sea- son with 1 even teaspoonful salt and a little Cayenne pepper ; then measure — there should be a good pint of crab meat Place a small saucepan with 1 tablespoonful butter over the fire; add 2 table- spoonfnls fine-chopped white onions, cook 5 minutes without brown- ing ; add 1 heaping tablespoonful fiour, stir and cook 2 minutes ; add Yt cupful white broth, stir for a few minutes longer ; then add SANDWICHES AND CANAPES. 467 1 pint of crab meat, stir and cook 8 minutes. Cat 6 slices from a long-shaped loaf of baker's bread, cat off the crust, and fry light brown in butter on both sides. Spread the crab mixture in equal portions over the bread, and set aside. In the meantime melt 1 tablespoonful butter, add 1 tablespoonful flour, cook and stir a few minutes; remove from the fire, add 4 tablespooufuls grated Par- mesan cheese and the same of grated Swiss cheese ; mix the ingre- dients well and form into round balls of equal size. Place them in center of the canapes, pressing a little in the center. Put the canapes into a baking pan and bake light brown in a hot oyen, which will take about 10 minutes ; then remove ; arrange them on a hot dish, and serve at once. If Swiss and Parmesan cheese are not handy take either the Ammcan or English cheese. Ganapte of lobster are prepared in the same way. VEGETABLES. POTATOES. Potatoes^ Plain Boiled. — Peel and wash 1 quart potatoes, put them in a eancepan, add 1 quart cold water and 1 tablespoon- ful salt. Place the saucepan over the fire, cover and boil till done (which may be known by trying them with a fork — U the fork pene- trates easily they are done ; if not, boil again) ; then drain off all the water, return saucepan with potatoes to fire, and let stand 1 minute; then shake the potatoes for a minute in the saucepan, take off the cover for 1 minute, cover again, and again shake them up ; repeat this 2 or 3 times until the potatoes are mealy ; then serve. Potatoes boiled with the Skin.— Wash 1 quart medium- sized potatoes, place in a saucepan, cover with cold water, set the saucepan over fire, and boil till done ; then drain off the water, return saucepan with the potatoes for a few minutes to the fire to dry ; then serve. Potato ¥rit6 k I'AUemande. — Boil 1 quart well- washed small German potatoes lA water till nearly done; then drain, remove skin, and when cold put potatoes in hot fat and fry light brown ; remove with a skimmer, lay for a few minutes on paper, sprinkle over some salt, and serve on a hot dish. Or use for garnishing.