Mary Jane's cook book

Slice the cucumbers fine and marinate for 20 minutes in French dressing, to which the juice of the onion hns been added. Drain and add the Chutney syrup. Spread on slices of toast and garnish with olive rings. TUNA FISH CANAPE. Tuna fish, 3 tablespoons. Sour cream. Horseradish, 2 tablespoons. Bread crumbs, 2 tablespoons. Pepper and salt. Toast. Hard boiled egg. Mix fish flakes and horseradish to a soft paste with sour cream, add crumbs previously fried in butter and drained. Beat all together, spread on rounds of toast and garnish with chopped hard boiled egg. MUSHROOM CANAPE. Onion, l/2 tablespoon. Flour, 2 tablespoons. Butter, 3 tablespoons. Cream, 2-3 cup. Chopped mushrooms, 1-3 cup Salt. Toast. Fry the onion, chopped, in the butter, add mushrooms and cook 5 minutes. Add flour and stir till well blended. Pour on the cream, stirring all the time, season with salt and serve on squares of toast. HOT CHEESE CANAPE. Cut thin slices from a loaf of Vienna bread, spread lightly with butter, grate a little cheese over them, sprinkle with cayenne and salt, and put in oven for 5 minutes. CAVIAR CANAPE. Spread small slices of bread with butter, and toast. Pile on each a tablespoon of canned caviar and grate a little onion over the top. ORANGE SOUP. Thicken orange juice with arrowroot, using 1 heaping teaspoon to 2 cups of orange juice. Serve very cold with a dab of unsweetened whipped cream in each glass. SPICED APPLE JELLY. Duchess apples. y2 peck. Water, 1 pint. Vinegar, 3 pints. Cinnamon, 1 ounce. Sugar. Cloves, y2 ounce. Cut apples in quarters and boil with water, vinegar and spices, tied in a bag, until soft and mushy. Drain through a jelly bag. Boil the juice 20 minutes, add % of a cup of sugar for each cup of juice and let boil till it jellies. L. T., Weston. GREEN GRAPE JELLY. Select grapes which are full grown but not turned in color. Remove stems, wash, add a very little water and cook till skins and seeds are separated. Strain through a jelly bag. Measure juice and allow an equal measure of sugar. Boil juice y2 hour, then add heated sugar and boil for about 5 minutes. Pour into sterilized glasses and cover when cold. W. G. D., East Mansfield. QUINCE JELLY. Quinces, 2 quarts. Cranberries, 1 quart. Tart apples, i/o peck. Water. Sugar. Wash and wipe quinces, quarter, core and cut fine. Add apples also quartered, cored and cut fine, and cranberries. Add water to come nearly to surface of fruit, cover and simmer until very soft. Turn into jelly bag and drain. Boil juice 20 minutes, measure and add a pint of sugar to each pint of juice. When sugar is dissolved boil from 5 to 8 minutes or until it jellies. Pour into sterilized srl asses. APPLE JELLY. Apple juice, 2-3 cup. Wild cherry juice, 1-3 cup. Sugar, 1 cup. Cook soft and strain apples and cherries, and measure. Boil hard for a few minutes, then add heated sugar. As soon as sugar is dissolved boil briskly for 20 minutes and pour into sterilized glasses. DRIED APPLE JELLY.