The Wilson cook book

Boil one chicken tender. Remove skin, pull chicken from bone and cut as for salad. If preferred chicken can be ground. Chop fine one, or two Sweet green peppers and add to chicken. Season with salt and cayenne to taste and mix with mayonnaise. Spread mayonnaise on thinly sliced bread and put together with mixture. PARTY DAINTIES Cheese Straws 1 lb. cheese 1 teaspoon salt 1 stick butter 1 pt. flour This mixture covers five 10c packages dates. Snappy Cheese Biscuit 12 stick butter % cup flour 1 package snappy cheese Pinch salt Mix, place in refrigerator until chilled. Roll out and cut in small thin biscuits. Bake in quick hot oven until very light delicate brown. Cheese Balls 114%, cups cheese Pinch red pepper % teaspoon salt 1 tablespoon flour 3 egg whites Grate cheese and mix with salt, pepper, flour and stiff whites. Roll in cracker crumbs and fry in deep fat. Nutty Fingers 2 sticks butter 1 cup nuts chopped 3 round tablespoons sugar 1 teaspoon vanilla 34, cups sifted flour Cream butter and sugar, add flour and nuts, roll into small fingers and bake until light brown. Mrs. DALTON KENNEDY. Cheese and Ham Appetizers 2 tablespoons mayonnaise 1 package cream cheese 2 tablespoons chopped stuffed % teaspoon prepared mustard olives 4 thin slices cold boiled ham Blend together the mayonnaise, chopped olives, cream cheese, and mustard. Spread this mixture about 14-inch thick over the ham slices. Roll up the ham, jelly roll fashion, fasten with toothpicks, and place in the refrigerator for at least 1 hour. Slice the roll in ™4-inch slices and place on tiny crackers, Mrs. W. L. Huey, Hayward, California. Deviled Ham Butter Blend equal parts of creamed butter and deviled ham and add English mustard to taste. Serve as appetizers on toast or crackers. Stuffed Raw Carrots Scrape small tender carrots, hollow out and stuff with cream cheese, seasoned with any desired seasoning—mayonnaise and pepper hash are good. Mrs. P. A. Tyson. Appetizer 2 small packages Roquefort 1 rounded teaspoon mayoncheese naise Sweet cream Salt Few grains cayenne Mash Roquefort cheese with fork; add little sweet cream, mayonnaise, salt and cayenne. Spread on thin slices of apple which have been dipped into lemon juice. Sandwich Spread or Cracker Paste Chicken Olivette. A combination of minced chicken and chopped stuffed olives moistened with mayonnaise. Sardine Paste. Sardines, boned, mashed and moistened with mayonnaise and a little lemon juice. Cream Cheese Specials. Cream cheese, seasoned with cream and mixed with chopped ginger, dates, raisins, nuts, pimento or olives. Roquefort Cheese. Mashed and seasoned with a dash of Worcestershire sauce mixed with finely chopped celery or blanched almonds. Cheese Biscuits Y% lb. cheese 1%, teaspoon salt 14 lb. butter Cayenne to taste Mix with 1 cup of flour, enough to make dough fairly stiff and smooth. Roll in small balls pressed down top with thumb. Bake slowly until light brown. Take out and roll in 4XX sugar. Place pecan on top. Chinese Chews 3% cup pastry flour % teaspoon salt % teaspoon combination bak- 1 cup finely chopped dates ing powder 1 cup chopped walnuts 1 cup granulated sugar 2 eggs Combine all dry ingredients and add dates and nuts. Beat eggs and add to dry ingredients. Place in greased pan and spread as thinly as possible. Bake 30 minutes. Immediately after removing from stove, cut in small squares and roll into balls. Roll balls in granulated sugar. Mrs. P. A. Tyson. THE WILSON Cook Book 51 Cheese Cookies 1% lb. butter % lb. flour 4 lb. cheese Dash of red pepper Mix roll and cut with small biscuit cutter. Place pecan on top and bake in moderate oven. Do not brown. Mrs. J. M. Horton. German Scones