Tongue Canapés
Toast triangles of graham bread, spread with butter. Cut slices of cooked tongue in small pieces, mix with creamed butter to a paste, add two tablespoons capers to each half cup of tongue. Spread on bread. Sprinkle with salt and cayenne, and garnish with chopped water cress.
Clam Cocktail
- 1 pint small clams
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons vinegar
- 3 tablespoons lemon juice
- 1 tablespoon tomato catsup
- 1 tablespoon horse-radish
- 1 teaspoon salt
- few grains cayenne
- few drops Tabasco
Place clams in shallow dish after removing the black parts. Mix other ingredients. Pour over clams, and let stand for several hours. Serve ice cold in small glasses, as a first course.
The clams may be mixed with the sauce and served in halves of grape fruit, in lemon shells, or tomato cups. Set on a bed of ice.