Mary Jane's cook book

Pare, core and chop apples and place in cocktail glasses. Squeeze over them the juice of the oranges, add a generous spoonful of sugar and a few cherries. Serve ice cold. /. B. Content. OYSTER COCKTAIL. Oysters, 18. Lemon juice, 2 tablespoons. Mushroom catsup, 1 tablespoon. Tabasco sauce, 5 drops. Tomato catsup, 1 tablespoon. Salt, a pinch. Have oysters ice cold. Put 6 in each glass and cover with a dressing made of the remaining ingredients mixed well. SAUCE FOR RAW OYSTERS. Tarragon vinegar. 1 dessert- Lemon, y2- spoon. Olive oil, 1 tablespoon. Worcestershire sauce, y2 tea- Tabasco sauce, V2 teaspoon, spoon. Salt. Onion, 1. Mix vinegar slowly into oil, beating constantly, add juice of the lemon and remaining ingredients, grating onion fine. STRAWBERRY COCKTAIL. Select large ripe berries and pile 4 or 5 in each cocktail glass. Pour over them orange and lemon juice, sweetened to taste. Serve very cold. LOBSTER COCKTAIL. Lobsters, 2. Tomato catsup. Tarragon vinegar. Lemon, 1. Salt and pepper. Cut cold boiled lobsters in small pieces. Into each cocktail glass put 3 tablespoons of the meat, add 3 tablespoons of the catsup, 1 tablespoon of tarragon vinegar, dash of cayenne and salt to taste. If not tart enough add a few drops of lemon juice. CLAM COCKTAIL. Small green peppers, 6. Tomato catsup, y2 teaspoon. Clams, 3 dozen. Vinegar, y2 teaspoon. Horseradish, y2 teaspoon. Lemon juice, 5 teaspoons. Tabasco sauce, % teaspoon. Cut tops off peppers, remove seeds and membranes and parboil. Mix sauce well and pour over clams, then serve 6 clams in each pepper case. TOMATO COCKTAILS. Tomatoes, 4. Peppers, 2. Onion, 1. French dressing. Parsley. Remove seeds from tomatoes and cut remaining pulp in dice. Chop onion fine and soak it in cold water for 15 minutes, drain and add to tomato. Add chopped peppers, mix all well, fill cocktail glasses and pour French dressing over each. Sprinkle with chopped parsley and serve very cold. WATERMELON COCKTAIL. Cut watermelon in dice, add a little shredded pineapple, diced oranges and peaches, and a dash of sugar. Serve ice cold. GREEN PEPPERS HORS D'OEUVRES. Cut raw green peppers into strips lengthwise, spread with cream cheese, sprinkle with salt and paprika, and arrange on plates like petals of a flower. M. W. E., Boston. SARDINE CANAPE. Sardines, 4. Paprika. Eggs, 4. Butter, y4 cup. Fried bread. Skin and bone sardines. Hard boil the eggs and mince the yolks, add them with a dash of paprika and the butter to the fish. Pound ingredients together with a potato masher. Cut slices of bread V± inch thick and fry golden brown in deep fat, Drain and spread with sardine paste. Garnish with olives. TOMATO CANAPE. Toast. Tomato. Mayonnaise. Cut toast in rounds to fit slices of tomato. On each piece lay a thick slice, and in the centre put a spoonful of mayonnaise. CRABMEAT CANAPE. Crabmeat, 1 cup. Butter. 2 tablespoons. Salt, i/o teaspoon. Lemon juice, 2 teaspoons. Cayenne, a few grains. Grated cheese, 2 tablespoons. Hot toast, 8 slices. Cream butter, add flaked crabmeat, lemon juice and seasoning. When well blended spread on toast, sprinkle with cheese and put in oven to brown. Serve hot. CUCUMBER CANAPE. Cucumbers, 2. Onion, 1. French dressing. Chutney syrup, 2 tablespoons. Olives.