Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-10-23
SOME DELIGHTFUL sAvoRIEs.
.The Supernuous. a Very Necessary
ThanE.o

These accessories to our list Of dishes
custom. and not necessity, has created q
demand for, ana at Ins aS novelties ais.
cover something new ana yet unIleo.
These dishes may , pc s fE at heTins
ming as the first course, or appetizer, to the
ending in the character of a digest.
An Important Feature.
In all these dishes there must be touch
of piQuancy. an element, pungent keen'
biting. Either sour or hot or a combina-
ton Of 6oth At axe th tsg Of 0
witches, canapes or cocktails, near the
salad course some cheese preparation. and
at the end bit of cheese, an olive, pre-
served ginger or the indispensable coffee.
All throughout the meal. If it be comprised
pickles and sailed nuts are passed. We
leave the readers to form their own conclu-
sions as TO whether a generous indulgence
in these dishes is according to hygienic
laws and a naturally refined taste TO use
crease the appetite should not be necessary
and suggests the idea Of living to eat, with
no higher results to be gained from our
food.
The Simple SavorIes.
Olives, sailed nuts and the ''bit OF
cheese fashion of our grandmother's
time. when INDUCED in with moderation
are innocent enough in themselves and not
only spossess considerable food value but
act as mild digests. But with these. as
perance and do not eat more than enough
because they taste good; childish habit
Meat SaVOries.
These in the form of deviled dishes, cur
ries or" highly seasoned sandwiches are
usually served for luncheon or chatting dish
using up in a dainty. acceptable manner
many otherwise hopeless materials and at
meats which are always a tax on the linn
tied pocketbook.
AnchOvy CanaPes.
Remove the bones from a bottle OF good
nlnfN II, oil IDNNf fnrNv into
a mortar or bowl; add a tablespoonful
lemon juice. eighth of spoonful of cayenne
spoonful of butter. Pound or rub to a
paste. Cut strips OF stale bread (12 for this
thick. one and one1haif inch Vide ana three re
inches long. Clarity four tablespoonfuls of
butter and fry the strips OF bread a dell,
nnchovies into little fillets OF. slices. arr
range two on each canape near the edge and
fill the space in between with alternate
layers of whites and yolks of two hard
range the canapes on a dish and garnish
with stuffed olives or pimolas.
DeviIed Bones.
Take the legs, back or wings of cold
chicken OF. other fowl. score deep with a
sharp knife, rub over with melted but
ter and cover with a mixture of dessert
spoonful of made mustard, chutney and
curry powder; Broil them lightly. and
serve with following sauce: a cupful of
sugar. juice of one lemon. dash of paprika,
three teaspoonfuis of catsup and. if you use
VINE. half cup of good sherry. Cook the
very hot, then serve.
Oyster Canapes.
Cut slices of brown bread into fancy
shapes. Remove the muscle from u large
oysters. cut them in small pieces, add
tablespoonful of chopped capers, a ia BILE
spoonful of chopped gherkns. two table
spoonfuls of mixed horseradish three
tablespoonfuls chopped celery. Mix with
dressing and two tablespoonfuIs of Worces-
tershire sauce. Spread over the bread,
which should be very slightly buttered.
Garnish with capers and shredded celery.
Cheese Relish.
Put into a bowl, four level tablespoon
fuls grated cheese, two eggs. tablespoon
fui OF melted butter, a dash OF paprika
and quarter of a teaspoonful of salt Beat
all TO a cream. Mix teaspoonful of flour
with a tablespoonful cream and add to
other mixture. Beat all we'll together.
Spread upon buttered crackers stand in
hot oven a few minutes and serve