Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-07-14
AppetIzers for Summer.

Appetizers for Summer.
Clam cocktails and oysters on the half
shell, which during the winter months,
serve a. FLIP to . course dinner or
luncheon, give way to more delicate ap-
petizers in hot weather. A mere taste
Of some cold, delicious fruit daintily
served is the most appropriate beginning
to summer meal. Next to this come
csnapee, the tiniest imaginable taste of
something savory. They may be made
of anything that can be utilized for
sandwich filling and served hot or cold.
II fruit is chosen, remember half the
quantity one serves for desert is sbun-
dance. The very name appetizer sug-
gests not sufficient food to satisfy, mere
ly enough to make one hungrier.
GRAPEFRUIT OR PINEAPPLE CUP.
When large oranges are not to be
obtained, use grape fruit, lemons or tho
smallest pineapples cut into cups. Slice
of the stem end of the lemon and utilize
it for lid. The. easiest method for
emptying the shell is to press out the
juice on q cup-shaped lemon squeezer.
With part of this Juice make q plain
lemon jelly. Do not sweeten 1t too lib
orally and tint 1t with leaf green color.
ing. Cut into small cubes and mix with
stoned cherries, raspberries or pineapple.
Sprinkle with powdered sugar. Fill the
lemon cup, bore two holes in the lid,
stick in couple of soda water straws,
for a suggestion of handle and set on
small plate with dolly underneath.
Pineapples cut In cubes and served in
their own shells are the most slightly of
appetizers. You may Judge of the ripe
ness of pineapple by trying II the
spines can be easily plucked from the
crown. Small strawberry pines are the
best for this purpose; sometimes they
are 30 small that one can be used for
cup; the largest OF them make two cups.
Scrub the fruit thoroughly with vege-
table brush in cold water, then slice 1t
and trim at each end 80 it will set level
on plate. Slice with sharp, silver
knife and scoop out the pulp with a
spoon. Cut it in fine cubes, rejecting
the tough core. Drain off the juice, add
enough lemon juice to make it pleasant
ly acid and make into jelly. Fill the
pineapple cup with jelly cubes, morsels
of pineapple, strawberries or any fruit
which is in season. Garnish plate with
the green spines of the pineapple and
serve perfectly chilled.
ORANGE CUPS.
| While oranges are still in the market,
they may be served in very attractive
form by utilizing the skin as a cup to
hold the fruit. Large, thick-skinned
oranges, the variety that retails for
about sixty cents dozen are the best to
use as cups. Take thin slice from each
end to make them set firmly on a plate.
Then cut the orange clearly in two, and
with an orange spoon lift out each sec-
ton of fruit, leaving nothing in the she'll
except the pith, which can be easily re-
moved with one of the curved, sharp
knives used to scoop out grapefruit.
Put the shells and fruit in the refrig-
orator until required. Drain the juice
from the orange section and to it add
small quantity of soaked geletine and
sugar enough to sweeten it, then pour
into square tin where the jelly will not
be more than half an inch thick and set
on the ice to mold. When ready to
serve, sprinkle the orange sections with
powdered sugar, add the jelly cut into
half-inch cubes and with this fill each
shell, heaping 1t high in the center. You
can serve any summer fruit in this style,
making jelly from the orange Juice as
suggested and adding to it, before you
fill the shells, strawberries or red rasp-
berries, sliced bananas or large cherries
and few orange sections. Sprinkle the
fruit with powdered sugar, but handle
carefully, as the beauty of this dish, as
we'll as its delicious flavor, depends on
the fruit being kept perfectly whole with
a transparent cube of jelly showing here
and there.
| FRUIT APPETIZERs.
Other methods of serving fruit appe-
Tiers are to heap berries sprinkled with
powdered sugar into crisp trimbale
shells or lay them with their bulls left
on in ring around cone of powdered
sugar, which can be nodded into shape
in sherry glass. Later in the season
when small musk melons appear in the
market, they may be served as appetizers
by cutting the shell into a basket with
part of the rind left as handle. Scoop
out the pulp, breaking it as slightly as
possible. Add to the meat from four
small melons, two sliced bananas, one
cup of red raspberries and q quarter of a
cup of powdered sugar. Heap this mix
ture In the melon baskets and serve on
small plates with garnish of grape
leaves.
Reserve canapes for cool weather din
ners and let the relish they offer be
something which will not reappear in
any other course of the meal. Use for
the foundation bread that is two days
old. 1t may be toasted or fried crouton
fashion, though the incest possible way
is to butter it lightly, then set it in a
hot oven to brown delicately. Cut the
bread oblong, diamond shaped, in rounds
or with cutter that has a fluted edge.
While the toast is quite hot, spread with
the prepared mixture and serve on a
small plate with sprigs of watercess or
points of lemon as garnish. Still an
other way is to cut the bread into deli
cate fingers, pile it log cabin fashion and
garnish in the center with stuffed olive.
For cheese canapes sprinkle the toast
thickly with grated cheese we'll seasoned
with salt and paprika. Set in hot oven
till the cheese melts and serve imme-
diately.
| sARDINE CANAPEs.
For sardine canapes, toast lightly dia-
mond-shaped slices of stale bread and
spread with sardine mixture made as
follows: Skin and bone six fine sar-
dimes, put them in bowl and rub to
paste with a silver spoon. Add two
tablespoons OF lemon juice, q few drops
of Worcestershire sauce, dash of pap
rika, two teaspoons of chopped parsley
and four tablespoons of creamed butter.
Garnish with border of whites of hard
cooked eggs, finely chopped, and on top
scatter shredded olives.
LOBSTER CANAPE.
A slightly and delicious canape is one
covered with lobster mixture. Shape
the bread with fluted cutter and toast
lit. Chop one cup of lobster meat, sea-
son with salt, paprika and lemon juice.
Then moisten with thick white sauce.
Spread the mixture, rounding 1t slightly
like meringue on the bread, cover with
creamed butter into which small por-
ton of white of egg has been worked,
sprinkle with grated cheese and brown
delicately in the oven. The meat of
crabs or shrimps may be used, If pre-
ferred, instead of lobster.
L kL-k = L..