RECIPES TRIED AND TRUE
"Now let good digestion wait on appetite."
APPETIZERS
CRAB COCKTAIL
Pick well-seasoned boiled crabs, mix with a little chopped celery and put on ice. Just before serving, place crab meat in glasses and serve with cocktail sauce.
CREAM CHEESE PASTE
- 1 lb. cream cheese
- 1 cup cream or 2 tablespoons butter,
- 1 grated onion,
- 1 tablespoon Worcestershire sauce.
Mix well, cheese, onion, cream or butter and Worcestershire sauce. Serve on bread or crackers.
CREAM CHEESE
- 1½ cake cream cheese,
- ½ pint cream,
- Jelly.
Cream cheese, beat cream thick and mix. Add enough jelly to color.
FISH CANAPE
- ¼ lb. cooked fish,
- Few drops onion juice,
- ½ teaspoonful salt,
- Dash black pepper,
- Few chopped capers,
- 3 tablespoons sauce Tartare.
Rub fish to a paste, season with onion juice, salt, pepper and capers. Stir into it sauce tartar. Spread on six or eight rounds of buttered toast, garnish with chopped cress.
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