Middletown transcript., 1910-11-26

ksA~AeSeo VI eafbtu6St C1Gca
stFaws and cheese crackers, slightly
warmed to increase their crispness, served
with the new bottled pineapple Juice and
cracked ice, make delicious snack re-.
quiring no previous preparation. Where
q little more notice is given, one can pre-.
pare any of the following dishes and
many others Of similar sort with very
little trouble.
Dreams
Run good, snappy American cheese
through the chopping machine and mix
TO paste with melted butter. Make
thin sandwiches Of whole wheat or other
bread with this paste for q filing, trim
the edges nicely and brown on both sides
in little butter in the blazer Of chatting
dish, or on griddle il number OF people
are to be served.
Fried Oyster Sandwich
Fry very large oysters and serve be.
tween thin slices of buttered brown bread
with strips of salt cucumber pickle. Fried
oysters are an old fashioned dish most
welcome whenever the biyalves are In
season,
Tartare Sandwiches
Broil very thick sirloin steak carefully
TO avoid charring. Cool for several hours
in the ice box. Cut into thin strips
about three-eighths of an inch-with
sharp knife and serve between buttered
bread with thick dressing Of tartare
sauce.
Grilled saRdines
This is properly speaking q canape,
which is nothing but sandwich with
the top let off. Toast slices OF bread
rather lightly and cut into strips about
the size of sardine. Remove skin and
bones from the fish, Jay them on the
pieces of toast and heat thoroughly in the
broiler. Serve with thin slices of lemon.
Anchoviss on Toast
Spread small squares of toasted bread
or crackers with aDchovy paste and place
on each square one Of che little rolled up
anchovies which come in bottles from
Italy. The squares should not be more
than an inch and half each way. Pine
apple juice is especially good with this
dish. -
Neck Pate Sandwiches
Cook chicken livers gently il butter in
covered saucepan until tender. II
chicken livers are not TO be had young
calf's liver will do. Cool without IN.
covering to prevent drying out. Run the
livers through the chopper, mix to
paste with the gravy in the pan, and
season highly. Use rather thick layer
of the pate between slices Of bread.
Dsvillsd Crackers
Spread q thick layer Of ch opped or
grated dry cheeee on any small cracker.
Sprinkle with Cayenne pepper and O
lite mustard. Heat in q broiler or oven
until the cheese begins to melt. Serve
quickly and hot as one serves rasebit.
"Granites'
For club dances, bridge parties, bowling
sets, or anywhere where cool refreshing
drink is needed "Granites" are particu-
larly acceptable. These are punches of
piquant sort with about one third more
sugar added, then they are allowed to
freeze slightly in Q packing of ice- end
salt without turning. This gives minute
particles of ice in clear liquid and ie
daintier and newer than the ordinary
frappe.
Regent Punch
Three lemons, one pound Of sugar, two
quarts of bottled Hawaiian Pineapple
juice, one quart of very strong Oolong
tea, and one quart of carbOnated water.
AN hbtEdCblVe way W s6FV0 10 III CaBS VI
ice followed out for bowl, or as
rGranite."
Punch with Mint
To the juice of three lemons, and 9
pound of sugar add three quarts of pure
pineapple juice, and six slices of canned
pTneSrnles cut into small pieces. This
makes a'iistle more than one gallon and
will serve twelto or fifteen persons liber-
ally. Serve in large glasses half filled
with cracked ice, with as,s:"nch OF we'll
washed fresh mint, and one or I've Mar
aschino cherries on top,
JEANNETrE VAN REYPEN.