Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-17
BY MRS. NJ. A. WILSON

by MfNS. VI. n. NtihSoA'
(CopyrioIt ..IaIo, bv Mrs. NJ. 4. wilson.
All Rights ReScrrcd0
WHAT to have in place of oysters
w clans and hot soups at the be-
ginning of a meal frequently puzzles
the housewife. 'Canapes, continental
sandwiches, vegetables and fruit
cocktails, salpicons Of fruit and fruit
soups will all provide a splendid va
riety from which, to choose.
The canapeis a dainty morsel that
may be taken in the fingers and
eaten. At the formal meal they are
usually served in the drawing room
with the ginger ale and fruit cup. AT
the informal meal they are placed on
the table or passed on a silver tray,
or placed individually on small
doilies on a small plate at each place
These delicious morsels, with their
foreign name, need not be either
elaborate or expensive. Leftover
portions of meat, fish, chicken or
cheese, which are too small to utilize,
may be turned into attractive ca
napes. Now the first step is to trim
the meat free from bones, gristle or
fat, and then chop it very fine. using
the finest knife on the food chopper.
Now, so that none of the material
NAV be left in the food chopper, put
just enough bread crumbs through
to work the meat out.
Now put through the food chopper
One onion,
One green pepper,
Sir branches of parsley,
One leek.
To the above vegetables add one
half cup of any kind of meat, fish,
cheese or chicken that may have been
minced fine. Now add
TUo teaspoons of salt,
3 One teaspoon Of pdprikG,
One teaspoon of mustard,
Four tablespoons of m0yonnaise
d1easing,
One tablespoon Of lemon juice.
Mix thoroughly, and then this will
keep for several days. 1t may be
served as follows:
Spread on strips of toast, about
the. width of two fingers; spread on
thin slices of tomatoes; spread on
saltines; spread on leaves of let
tuce and rolled. Garnish the first
kind with border of finely chopped
parsley.
Garnish the second kind with the
yolks of hard-boiled eggs rubbed
through a fine sieve. Garnish the
third by using a border made by
chopped whites of hard-boiled eggs,
chopped fine.
Garnish the last method by fasten-
ing with toothpick on which may
be placed stuffed olive or a small
radish.
For variety one-half dozen olives,
hard-boiled egg and pmento OF
a sour pickle may be added to the
paste.
Continental Sandwiches
Use the paste prepared for the
canapes, and then spread on thin
slices of bread cut into small blocks
Top each piece with tiny dot of
stiffiy beaten white of egg, and dust
well with paprika.
Vegetable Cocktails
A mixture of two or more fresh
cooked vegetable left-overs may be
combined to three-quarters of a cup
of assorted cold leftover vegetables
Add
T,co onions, chopped fine:
One green pepper, chopped fine;
One leek, chopped fine;
Four tablespoons of catsup,
Three tablespoons of mayonnaise
One tablespoon of lemon juice.
Mix by gently tossing, and then SCI
on the ice to chill. Serve ice cold.
Fruit Cocktails
Use either cider, grape or orange
Juice, or the fresh fruit may bt
cooked in sirup and then pressed
through a fine sieve, strained Of
chilled, and then served in cocktail
glasses, with one teaspoon of lemol
juice and one maraschino cherr,
added.
To prepare the fresh fruit for tn,
fruit cocktails nlaca in q sancann,