Scoop out six tomatoes; chill; marinate and fill with the
following mixture: 1 cup cottage cheese, moistened with
cream, 1-3 cup almonds blanched and chopped, 1 tablespoon-
ful chives, 1 tablespoonful Worcestershire sauce, J/^ teaspoon-
ful salt. Cover top with mayonnaise.
Mrs. Charles Scadding,
Stuffed Tomato.
Peel small tomatoes and remove the centers all the way
through. Then place asparagus tips standing up in the center,
over which pour mayonnaise dressing.
Mrs. Kollock.
Lobster Cocktail.
2 tablespoons sherry.
2 tablespoons tomato catsup.
1 tablespoon horse radish.
1 tablespoon chopped olives.
1 tablespoon lemon juice.
1 teaspoon salt, and a few grains of cayenne or a little
tobasco.
Mix thoroughly and pour over the meat of a two-pound
lobster✪ Lobster Cocktail, which has been cut in small pieces. Stand one hour.
Serve cold in cocktail glasses, and just before serving sprinkle
with powdered lobster coral. Canned lobster may be used
if fresh cannot be procured.
Mrs. Warren F. Houghton.
14 PORTLAND WOMAN'S EXCHANGE COOK BOOK
Spring Maid Cocktail.
Ingredients must be shredded :
Yi artichoke bottom.
2 slices breast of chicken.
Yi tail of lobster.
2 sweet pickles.
Little tunny fish.
Sauce :
2 tablespoons mayonnaise.
1 teaspoon L. & P. sauce.
1 teaspoon chutney✪ Spring Maid Cocktail.
This will serve four persons.
By courtesy Jerome Brizzolari, chef of the Multnomah Hotel,
Relish Wheelwright.
In special glass — individual.
1/2 artichoke bottom.
Yz alligator pear.
4 crab claws.
Sauce :
1 tablespoon mayonnaise.
1 teaspoon chillesauce.
1 teaspoon catsup.
This will serve four persons.
By courtesy Jerome Brizzolari, chef of the Multnomah Hotel.
Alligator Pear.
Place a large slice of tomato on a lettuce leaf; then a slice
of alligator pear. Chop green olives fine and mix with mayon-
naise✪ Alligator Pear, and pour over all.
Mrs. Kollock.
Sardine.
Mash boneless sardines and spread on round slices of white
bread. Season with lemon juice. Now put on thick slice of
tomato to fit bread, and spread with mayonnaise and finely
chopped walnuts. Serve on lettuce leaf✪ Sardine.
Mrs. J. K. Kollock.
APPETIZERS 15
Hors D'Oeuvre.
On a small round piece of toast put a slice of tomato ; on
this a slice of green pepper, round, filled with a tablespoon of
grated American cheese. Pour over all a French dressing.
Mrs. J. ], Morrow.
Savories.
Canape of Eggs.
4 eggs,
3 truffles.
2 anchovies.
6 capers.
1 teaspoon Tarragon vinegar.
1 teaspoon butter.
8 small rounds of fried bread✪ Canape of Eggs.
Boil the eggs quite hard. Take off the shells and cut in
halves across. Take out the yolks and chop them up. Also
chop the capers and truffles. Soak the anchovies, dry them
and remove the bones. Chop them also. Mix all together
with enough salt, pepper and cayenne to season, and the Tarra-
gon vinegar. With this, stuff the whites of the eggs, neatly
piling the mixture high up to a point. Put a small bit of but-
ter on the top of each.
Have the eight small neatly cut rounds of bread fried,
make the eggs stand one on each, put them into the oven to
get quite hot and serve at once.
Mrs. William MacMaster.
Savory.
Sardines on Toast.
Have pieces of toast, about three inches by one and a half
inches each, one for each guest, fried, preferably to a golden
brown color, in hot dripping. Upon each piece place a whole
carefully broiled sardine. Serve very hot as a savory at din-
ner after the pudding or ices. Mrs. William MacMaster.
Savory.
Sardine Toast.
4 sardines.
1 dessertspoon flour.
16 PORTLAND WOMAN'S EXCHANGE COOK BOOK
Yi teacupful of water.
1 dessertspoon anchovy sauce.
1 oz. butter.
1 dessertspoon of milk✪ Sardines on Toast.
Page 3 · 7 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scoop out six tomatoes; chill; marinate and fill with the following mixture: 1 cup cottage cheese, moistened with cream, 1-3 cup almonds blanched and chopped, 1 tablespoonful chives, 1 tablespoonful Worcestershire sauce, J/^ teaspoonful salt. Cover top with mayonnaise.
Mrs. Charles Scadding,
Stuffed Tomato.
Peel small tomatoes and remove the centers all the way through. Then place asparagus tips standing up in the center, over which pour mayonnaise dressing.
Mrs. Kollock. Lobster Cocktail.
2 tablespoons sherry.
2 tablespoons tomato catsup.
1 tablespoon horse radish.
1 tablespoon chopped olives.
1 tablespoon lemon juice.
1 teaspoon salt, and a few grains of cayenne or a little tobasco.
Mix thoroughly and pour over the meat of a two-pound lobster, which has been cut in small pieces. Stand one hour. Serve cold in cocktail glasses, and just before serving sprinkle with powdered lobster coral. Canned lobster may be used if fresh cannot be procured.
Mrs. Warren F. Houghton.
Spring Maid Cocktail.
Ingredients must be shredded : Yi artichoke bottom.
2 slices breast of chicken. Yi tail of lobster.
2 sweet pickles.
Little tunny fish. Sauce :
2 tablespoons mayonnaise.
1 teaspoon L. & P. sauce.
1 teaspoon chutney. This will serve four persons.
By courtesy Jerome Brizzolari, chef of the Multnomah Hotel,
Relish Wheelwright.
In special glass — individual.
1/2 artichoke bottom. Yz alligator pear. 4 crab claws.
Sauce : 1 tablespoon mayonnaise. 1 teaspoon chili sauce. 1 teaspoon catsup. This will serve four persons.
By courtesy Jerome Brizzolari, chef of the Multnomah Hotel.
Alligator Pear.
Place a large slice of tomato on a lettuce leaf; then a slice of alligator pear. Chop green olives fine and mix with mayonnaise, and pour over all.
Mrs. Kollock.
Sardine.
Mash boneless sardines and spread on round slices of white bread. Season with lemon juice. Now put on thick slice of tomato to fit bread, and spread with mayonnaise and finely chopped walnuts. Serve on lettuce leaf.
Mrs. J. K. Kollock.
APPETIZERS 15
Hors D'Oeuvre.
On a small round piece of toast put a slice of tomato ; on this a slice of green pepper, round, filled with a tablespoon of grated American cheese. Pour over all a French dressing.
Mrs. J. ], Morrow. Savories.
Canape of Eggs.
4 eggs,
3 truffles.
2 anchovies.
6 capers.
1 teaspoon Tarragon vinegar.
1 teaspoon butter.
8 small rounds of fried bread.
Boil the eggs quite hard. Take off the shells and cut in halves across. Take out the yolks and chop them up. Also chop the capers and truffles. Soak the anchovies, dry them and remove the bones. Chop them also. Mix all together with enough salt, pepper and cayenne to season, and the Tarragon vinegar. With this, stuff the whites of the eggs, neatly piling the mixture high up to a point. Put a small bit of butter on the top of each.
Have the eight small neatly cut rounds of bread fried, make the eggs stand one on each, put them into the oven to get quite hot and serve at once.
Mrs. William MacMaster.
Savory.
Sardines on Toast. Have pieces of toast, about three inches by one and a half inches each, one for each guest, fried, preferably to a golden brown color, in hot dripping. Upon each piece place a whole carefully broiled sardine. Serve very hot as a savory at dinner after the pudding or ices. Mrs. William MacMaster.
Savory.
Sardine Toast. 4 sardines. 1 dessertspoon flour.
Yi teacupful of water. 1 dessertspoon anchovy sauce. 1 oz. butter.
1 dessertspoon of milk.
Records on this page
Lobster CocktailSpring Maid CocktailAlligator PearSardineCanape of EggsCanapeSardines on Toast