VI. Snacks That socialite trio, caviar, anchovies and olives, gain admittance to Park Avenue penthouse parties by the high prices of their pretty- glass containers. The fact that the rich will pay up to fifteen dollars a pound for the fanciest of caviar does not keep New York's East Side from enjoying just as much festivity on the toothsome red variety which comes out of an open can for thirty cents a pound. The very same anchovies that keep company with orchids and diamonds find their way to every Italian worker's table, but they are bought by weight out of barrels and twenty-pound tins, at a rea- sonable cost. These three gourmet treats can be enjoyed by all who will take the trouble to shop for them in the groceries, delicatessen and fancy food shops which abound in modest foreign neighbor- hoods. Quite a large variety of olives come in bulk. The ripe ones, wrinkly or smooth, and nearly black, particularly those sold in Greek stores, so rich and luscious to sink the teeth into, will make a salad sing if a few of them are stoned, roughly cut up and thrown in before the dressing. There are the very cheap little hard green ones which the grocer fishes for with a strainer in their salty pickle; every-day olives we'll call them, but tasty to nibble off their pits. This same variety costs three or four times as much when stufl^ed with pimiento and put up in bottles. Cut from their seeds and chopped, they make any stuffing or gravy fancy, especially for duck and chicken. With a little practice they may be pared off in spirals without waste; very pretty little nicknacks to put into salad or sauce, or to make a big show in garnishing. Each of these spirals can be stuffed, too, with a bit of red or green pepper, with a sliver 58 SNACKS 59 of pickle, a dot of egg white, a quarter of an anchovy, a nut meat with capers, or with grated cheese. Ripe olives are not so strongly flavored when pickled as when dried in their own oil. Ripe or green olives make an interesting appetizer for an occasional fine meal if cooked as follows: CREAMED RIPE OLIVES 1 TABLESPOON MINCED ONION I CUP RIPE OLIVES, CHOPPED 2 TABLESPOONS OLIVE OIL I TEASPOON WORCESTERSHIRE 2 TABLESPOONS FLOUR ^ TEASPOON SALT l}4 CUPS MILK yi TEASPOON PEPPER TOAST Saute onion in olive oil. Add flour and season, then add milk. Stir and simmer until sauce thickens; add olives, heat well; then add Worcestershire and seasonings; serve on toast. Will cover 4 slices✪ Creamed Ripe Olives. OLIVE RAGOUT l}4 CUPS GREEN OLIVES 1 TABLESPOONS OLIVE OIL I SMALL ONION, CHOPPED ^ CUP MADEIRA OR RAISIN WINE }4 GARLIC CLOVE, MINCED I TEASPOON MINCED PARSLEY TOAST✪ Olive Ragout Pit the olives. Slowly fry onion and garlic in oil, without letting them brown. Add olives and Madeira, cover closely and simmer. Add parsley and serve on toast. Queen-size green olives are cheap, too, by the pound, and are really worth dressing up. The trick of stoning them while keeping them whole can be learned with a little patience. But they are even more interesting if slashed instead of stuffed, and laid in a pickle of your own for a night and a day — weakened vinegar with spices and herbs, peppercorns, fennel and aniseed being the favorite. Slivers of garlic or onion may be laid in the slashes.

AI-modernized reading of the original text

VI. Snacks That socialite trio, caviar, anchovies and olives, gain admittance to Park Avenue penthouse parties by the high prices of their prettyglass containers. The fact that the rich will pay up to fifteen dollars a pound for the fanciest of caviar does not keep New York's East Side from enjoying just as much festivity on the toothsome red variety which comes out of an open can for thirty cents a pound. The very same anchovies that keep company with orchids and diamonds find their way to every Italian worker's table, but they are bought by weight out of barrels and twenty-pound tins, at a reasonable cost. These three gourmet treats can be enjoyed by all who will take the trouble to shop for them in the groceries, delicatessen and fancy food shops which abound in modest foreign neighborhoods. Quite a large variety of olives come in bulk. The ripe ones, wrinkly or smooth, and nearly black, particularly those sold in Greek stores, so rich and luscious to sink the teeth into, will make a salad sing if a few of them are stoned, roughly cut up and thrown in before the dressing. There are the very cheap little hard green ones which the grocer fishes for with a strainer in their salty pickle; every-day olives we'll call them, but tasty to nibble off their pits. This same variety costs three or four times as much when stuffed with pimiento and put up in bottles. Cut from their seeds and chopped, they make any stuffing or gravy fancy, especially for duck and chicken. With a little practice they may be pared off in spirals without waste; very pretty little nicknacks to put into salad or sauce, or to make a big show in garnishing. Each of these spirals can be stuffed, too, with a bit of red or green pepper, with a sliver SNACKS 59 of pickle, a dot of egg white, a quarter of an anchovy, a nut meat with capers, or with grated cheese. Ripe olives are not so strongly flavored when pickled as when dried in their own oil. Ripe or green olives make an interesting appetizer for an occasional fine meal if cooked as follows: CREAMED RIPE OLIVES 1 TABLESPOON MINCED ONION I CUP RIPE OLIVES, CHOPPED 2 TABLESPOONS OLIVE OIL I TEASPOON WORCESTERSHIRE 2 TABLESPOONS FLOUR ^ TEASPOON SALT l}4 CUPS MILK yi TEASPOON PEPPER Saute onion in olive oil. Add flour and season, then add milk. Stir and simmer until sauce thickens; add olives, heat well; then add Worcestershire and seasonings; serve on toast. Will cover 4 slices. OLIVE RAGOUT l}4 CUPS GREEN OLIVES 1 TABLESPOONS OLIVE OIL I SMALL ONION, CHOPPED ^ CUP MADEIRA OR RAISIN WINE }4 GARLIC CLOVE, MINCED I TEASPOON MINCED PARSLEY Pit the olives. Slowly fry onion and garlic in oil, without letting them brown. Add olives and Madeira, cover closely and simmer. Add parsley and serve on toast. Queen-size green olives are cheap, too, by the pound, and are really worth dressing up. The trick of stoning them while keeping them whole can be learned with a little patience. But they are even more interesting if slashed instead of stuffed, and laid in a pickle of your own for a night and a day — weakened vinegar with spices and herbs, peppercorns, fennel and aniseed being the favorite. Slivers of garlic or onion may be laid in the slashes.

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