Kirmess cook book

CANAPE A LA PRINCE. Mrs. James Wright, New York. Take six fillets of anchovy, one head of white celery and two truffles. Gut in small pieces the size of a pea. Put them into a bowl and mix with a sauce made as follows : The yolks of two hard boiled eggs, passed through CANAPES AND HORS D'OEUVRES. 41 fine sieve, one teaspoonful of finely chopped chives, a few capers, one-fourth teaspoonfol of mustard, yolk of one raw egg. Add one tablespoonful of salad oil, one teaspoonful of vinegar. Rub through a sieve. Place this mixture on small white lettuce leaves and serve as an appetizer. OYSTER CANAPES. Mrs. F. D. Gray. For six canapes, boil eighteen oysters until thoroughly cooked, chopped in small pieces. Add one teaspoonful of chopped Spanish peppers, one teaspoonful of chopped green peppers, two tablespoonfuls of chopped celery. Mix this thoroughly with mayonnaise dressing. Place on round pieces of stale bread with a nest of mayonnaise in center. Put a small pimento in center of this and a border around the edge of chopped Spanish peppers. TOMATOES WITH ANCHOVIES. Mrs. George Park, Rye, N. Y. Select six well-formed tomatoes Cut from top of stem side an opening, remove about one-fourth of tomato, fill this opening with anchovy paste mixed with tomato taken from top, form in cone shape the anchovy paste. Over this sprinkle the yolk of hard boiled egg, pressed through a sieve. Serve on small plates with parsley around bottom of tomato. SARDINES WITH EGOS. Mrs. C. A. Gould's French Chef. Boil eggs hard, chop whites and yolks separately, add a little parsley chopped fine^ season and mix all together, put yolks in center of dish, then whites around them, split sardines in half, take out bones, and place around chopped eggs. Garnish with lemon and serve with mayonnaise dressing. Serve cold. HORS D'OEUVRES OF HERRINGS. Mrs. C. A. Gould's French Chef. Clean salt herring free of skin and bones, cut into fillets according to size wished. Take long, covered dish, put onion at bottom, add the herring. Add bay leaf, thyme, cloves, then repeat and have onion on top. Cover with salad oil, add one tablespoon of vinegar, shake well to mix the vinegar. It is ready in forty-eight hours. Cover with the lid. Serve in as small hors d'oeuvres on toast. SARDINE CANAPES. Mrs. F. D. Gray. Cut six pieces of bread with small biscuit cutter, toast on one side; take twelve boneless sardines, skin and mash with a silver fork. Add one teaspoonful of chopped Spanish peppers, one tablespoonful of chopped green peppers, tablespoonful of onion juice, tablespoonful chopped queen olives, tablespoonful lemon juice. Mix thoroughly to a paste with oil from sardines. Spread on toast. Press separately through sieve the yolk and white of two hard boiled eggs, sprinkle each irregularly over sardines. Add border of chopped parsley around edge of toast. Serve on small plates. CANAPES AND HORS D'OEUVRES. 43 GRAPE FRUIT. Mrs. F. D. Gray.