The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-12-21
Don't Fail to Serve
Appetizers
Here's a VARIETY of
NelU Recipes for
You to Use.

{ Hors d'oeuvreS are appet1zerS,
and in preparing them bear in mind
that they should be tidbits to slim.
ulate and sharpen the appetite,
rather than hearty dishes that viii
sdetract from the enjoyment or sub
seauent courses.
Hors d 'oeuyres may be either hot
or cold bat there is no alternatives
on the question of daintiness. They
must BE served on tempting plate
of suitable size, and their accom-
paninients, whether crackers, toast,
or greens, must be crisp and fresh.
In other words, lust right" should
be the tribute paid to hors d'oeuvres.
Appetizers should blend or COM
bine with the balance of the meal,
and although tempting hors d 'oeuvres
can be made from small portions
OF leftover food. they must be
selected and combined with care.
The following recipes include
h0fs d'oeuEres both hot and cold
and many are of such character
that they will lend themselves to
variations to meet the tests Of the
housewife
Tomato SavOry.
Select six mediums sized, firm
t0Fnates and cut cone-shaped piece
from the steam end. Mix to-
gefher one teaspoonful OF salt, one
eighth teaspeonful Of pepper, and
one teaspoonful of sugar, and
sprinkle over with tomatoes Bake
in the oven at 375 degrees FaI1ren-
heit, until the tomatoes are soft,
hut not broken. Remove. the to-
matoes to individual serving dishes
and keep hot. In the meantime
heat oneshaIf cupfuI OF heavy cream
mixed with the juice that remained
N the pan in which the tomatoes
were baked. Thicken slightly with
0ne-half tablespoonful of flour
which has been blended with one
oue-haf tablespoonful of butter
Pour the sauce over the tomatoes
and serve hot, accompanied by crisp
crackers.
Lobster Canape
Fry one tablespoonful of minced
onion in two tablespoonfuls of but
ter until it is golden brown: then
addsstwo tablespoonfuls of chopped
Yatefcfess, one tablespoonful of
Hour, one eighth teaspoonful of
curry powder, and one cupful of
cream. When the sauce is smooth
and OF the right consistency, aid
to { one pint OF minced lobster
and heat thoroughly Heap the
mixture on rounds Of bread which
have been sauted in hot melted but
ter until golden brown. Sprinkle
with paprika and set in q hot oven
hntH they are golden brown in
eplor. Serve hot e
Tongue and Eggs Tartar
Cut the desired number of slices
ok cold tongue into rounds, and on
N0p or each round place a slice OF
tomato cut one-haIf inch thick.
hard-cook the required number Of
eggs, cut them crosswise, and place
a half with the yolk side down on
each round. Top the egg with one
tablespoonful of tartar sauce and
Earnlsh with watercress. When
tomatoes are not. available, the
tongue may be spread with tomato
Clans in Grapefruit Shells
For special occasion these are
very attractive hors d'oeuyres.
Halve a fine. large grapefruit. re-
move the pulp and fill the she'll
with shaved ice. In the center
place small glass for the cocktail
sauce. Arrange five. or six very
snall CLAIMS on the haff.shell on
the bed of Ice around the glass.
MAKE cocktail sauce i'm the fol.
lowing manner: Mix together one
Isolespoonful each of horseradish.
vinegar, Worcestershire sauce and
tomato catchup; then add two
tabiespoonfuls Of lemon juice, one.
fourth teaspoonful of tabasco, one
teaspQonfuI of salt and one.half
teaspoonful of sugar. Place the
sauce in the glass long enough be-
fore serving so that it will be thor.
Oughly chilled. ;.