The Washington times., 1923-11-26

served on a tempting plate
compartments, whether crack
crisp and fresh. In other wo
tribute paid to hors d'oeuvre'
Appetizers should blend or com
bine with the balance of the meal
and although tempting hors d'oeU
vreS can be made from small por'
tions of leftover food, they mus;
be selected and combined with
care.
The following recipes include hors
oeuyers both hot and cold. and
many are of such character thal
they will lend themselves to varia.
tions to meet the tastes OF the
housewife.
Tasty Tomato SaVOry.
Mrs. Wyman,s Tomato Savory
Select six medium sized. firm torna
toes and cut a cone-shaped piece
from the Stem end. Mix together
one teaspo0nfI1l OF salt. one-eightI
teaspoonful of pepper, and one tea
spoonful OF sugar. and sprinkle ovel
the tomatoes. Bake in the oven al
375 degrees Fahrenheit until thu
tomatoes are soft, but not broken
Remove the tomatoes to individual
serving dishes and keep hot. In the
meantime heat one-half cupful Of
heavy cream mixed with the Juice
that remained in the pan in which
the tomatoes were baked. Thicker
slightly with ope-half Tablespoonful
OF flour which has been blended
with one-haR tablespoonful OF but
ter. Pour the sauce over the to
matoes and serve hot, accompanied
by crisp crackers.
Lobster Canape Fry one table
spoonful of minced onion in tive
/ tablespoonfuls of butter until It Il
golden brown; then add two table
spoonfuls Of chopped watercress, on,
tablespoonful Of flour, one-eightI
teaspoonful Of curry powder. ant
one cupful OF cream. When tn.
sauce is smooth and OF the righ
consistency. add to IL one pint o.
r1inced lobster and heat thoroughly
Heap the mixture on rounds o
bread which have been sauted ii
hot melted butter until colder
brown. Sprinkle with paprilxa an,
set in a hot oven until they ar,
golden brown In color. Serve lot.
A Eardine Dish.
Sardine Slivers. For six portions
heat twelve rnediufn-sized sardine
IN one cupflll Of tomato catchup d
which has been added one table
spoonful OF lemon juice. Butter 81.
strips OF toast each large enough t
hold two safdines. When the sar
dimes are heated through, remov
from the sauce, roll IN fine buttere,
crumbs, and place two on each piec
of toast. Pour a little Of tn
sauce over each portion and garnisl
with Watercresg.
Tongue and Eggs Tartare-Cut tn
desired number of slices of col
tongue into. rounds, and on top o
each round place slice 0f tomat
cut one-haM inch thick. Hard-cool
the required number OF eggs. Gu
them crosswise, and place a hal
with the yolk side down on eacl
round. Top. the egg with on
tablespoonful OF tartare sauce an
garnish with watercress. When tc
tongue may be spread with tomat
catsup.
A Clam Novelty.
CLANS in Grapefruit Shells 70
a special occasion these are yer
attractive hors <d'oeuvres. Halve
fine, large grapefruit, remove tn
pulp, and fill the shell with shave
ice. In the center place a smal
glass for the cocktail sauce. Al
range five or six very small clam
on the half.shell on the bed OF ic
around -Nhe glass. Make q .cockta
sauce in the following nannel
Mix together one tablespoonful eac
Of horseradish, vinegar, Worcester
shire sauce and tomato catsup; the
add two tablespoonfuIs OF lemo
Juice, one-fourth teaspoonful Of ts
basco, one teaspoonful of salt, an
one-hah teaspoonful of sugar. Plac
the sauce in the glass long enoug
before serving so that it will
thoroughly chilled.
! Hors d'Oeuvres Marie Louise
Hard-cook two eggs, chop fine, an
| mix with one tablespoonful G
minced red sweet pepper. Add t
| the mixture one-fourth teaspoonfu
OF salt, one-fourth teaspoonful O
| mustard. two tablespoonfuls O
grated American cheese, and blen
all into a paste by adding tw
tablespoonful Of melted butter
Cut slices Of bread into rounds an,
fry on both sides in butter. Sprea,
the rounds with the mixture an,
place them in 400 degrees Fab
renheit oven for three minutes
Serve garnished with sprigs o
crisp, cool watercress.
Cheese Balls. Canape.
Tomato Canape and Cheese Balls
Allow one slice Of tomato cut one
half inch thick for each canape
Place the slices in shallow, but
tered baking dish, sprinkle will
one-half teaspoonful of salt, one
fourth teaspoonful of sugar, anC
one-eighth teaspoonful of peppe
mixed together. Chop one half O
an onion fine and add to it one