Four seasons cookery books

— pineapple pieces and Camembert cheese cubes —melon or cucumber fingers wrapped in paper-thin roast beef slices — prawns dipped in curried mayonnaise —apple wedges dipped in lemon juice with blue cheese cubes —cheese cubes with pickled onions rolled in toasted breadcrumbs — banana fingers dipped in lemon juice and rolled in chopped nuts Spreads for savoury biscuits: — sardines mashed with lemon juice and sprinkled with paprika —crumbled blue cheese on thin tomato slices spread with mayonnaise —cream cheese sprinkled with chopped nuts —chopped prawns and chicken livers garnished with capers — Camembert cheese and finely chopped dill pickle —chopped prawns mixed with mayonnaise and topped with pineapple pieces —tuna fish mashed with cream cheese and lemon juice — minced ham and Dijon mustard Unusual hot hors d’oeuvre: — spread toast triangles with grated Cheddar cheese mixed with mayon- naise. Sprinkle with paprika pepper and grill until bubbly and brown. —heat contents of a small can of drained cocktail sausages in two tablespoons prepared mustard mixed with 4 tablespoons red currant jelly. Spear on cocktail sticks when hot —spoon creamed chicken into small profiteroles and heat in a moder- ately hot oven (400°F, 200°C, Gas Mark 6) for 10 minutes 89 90 —add flaked crabmeat and sweet corn to cheese sauce and spoon into tiny vol-au-vent cases. Heat in a moderately hot oven (400°F, 200°C, Gas Mark 6) for 10 minutes or until heated through — spread tuna fish mixed with mayonnaise and finely chopped celery on thinly sliced buttered bread. Roll up and slice into pinwheels. Chill, brush lightly with melted butter and grill until nicely browned —marinate chicken livers for one hour in soy sauce with a pinch of ginger and curry powder. Drain, wrap in bacon and thread on skewers. Grill until the bacon is cooked Christmas dinner: For a light start, serve consommé with a flair. Start with canned consommé, dilute with water and add one of the following: —a tablespoon of medium dry sherry or port —crumbled cooked bacon and a pinch of curry powder —chopped prawns and toasted almonds — grated cucumber and a few drops of lime juice —finely shredded carrots — garnish with slices of avocado —condensed tomato soup and a pinch of nutmeg With the roast turkey: Serve Cranberry orange sauce or Port wine jelly. Cranberry orange sauce: Cook 1 1b./450 g. cranberries with 1 1b./450 g. sugar and 3 pint/3 dl. orange juice until the cranberry skins burst. Press through a sieve. Chill in the refrigerator ie firm. Port wine jelly: Dissolve 1 1b./450 g. sugar in ¢ pint/4 dl. port wine over gentle heat. Stir in 6 fl. oz./170 ml. commercial pectin. Pour into a jelly mould and chill until firm. Unmould on a glass dish. Turkey stuffings: Try an original touch this year: — substitute cooked long grain rice for the breadcrumbs in your usual stuffing recipe —add dried apricots to bread or rice stuffing. (Soak the apricots in water, then chop finely) — sauté sliced mushrooms in bufter and add to bread stuffing —add crumbled cooked bacon to bread stuffing —add Madeira, sherry or apple brandy to chestnut stuffing For an easy and light Christmas Day supper: Serve cold sliced turkey, Snow frosted ham, which can be made the day before, celery sticks stuffed with cheese, and buttered rolls. Roll left-over turkey stuffing in foil, refrigerate, then slice and serve cold. Take Frozen Christmas pie out of the freezer 15 minutes before serving. Snow frosted ham: Blend cream cheese with soured cream until spread- ing consistency. Beat in horseradish, celery salt and black pepper to taste. Spread evenly over a cooked ham. Garnish with whole fresh cranberries and gherkin slices. Sprinkle with coarse salt. Refrigerate until required.