APPETIZERS AND RELISHES
1.—COCKTAIL SAUCE
| ¼ cup tomato ketchup | ½ teaspoon salt |
| 1 tablespoon bottled horseradish | 1 teaspoon Worcestershire sauce |
| 2 tablespoons vinegar | Dash of cayenne |
Mix, and serve in four small glasses or lemon shells, with six small clams or oysters in each. Shrimps, prawns, or lobster may be used instead of clams or oysters.
2.—ASHEVILLE CANAPÉS
Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of bread the same size as tomatoes; toast bread, spread with Mustard Butter (see No. 459), or salad dressing, and cover with a slice of tomato; season lightly with salt and pepper, and cover with thin slices of cooked chicken livers. Garnish with parsley.
3.—CLUB CANAPÉS
Mix devilled ham with a little grated cheese; spread on thin rounds of brown bread, and mark into quarters with finely chopped pickle. Chop fine the white of a hard-cooked egg, and cover two opposite quarters; press the yolk through a sieve, and cover the remaining quarters.
4.—CRAB MEAT CANAPÉS
| 1 cup crab meat | 1 teaspoon Worcestershire sauce |
| ¼ teaspoon paprika | 1 tablespoon lemon juice |
| ½ teaspoon salt | ½ teaspoon horseradish |
| ¼ teaspoon mustard |
Chop crab meat, mix well with seasonings, and spread on thin rounds of untoasted brown bread. Garnish with small cube of lemon.
5.—MOCK CRAB CANAPÉS
| 1 cup canned corn | 1 teaspoon anchovy paste |
| ¼ teaspoon salt | 2 tablespoons grated cheese |
| 1/3 teaspoon paprika |
Use one cup of corn which has been drained from its juice; put through food chopper, using the finest cutter; add seasonings and cheese, and spread on small rounds of toast. Garnish with small pickles sliced lengthwise.
6.—GLOUCESTER CANAPÉS
Cook a small haddock roe in boiling salted water for fifteen minutes, remove skin, mash, add a tablespoon of butter, half a teaspoon of anchovy paste, one-fourth teaspoon of paprika, and enough cream to moisten; add salt if necessary. Mound on small rounds of toast, and garnish with sliced pickles and parsley.
7.—TUNA CANAPÉS
| 1 cup tuna fish | ½ tablespoon olive oil |
| 1 tablespoon tomato ketchup | ½ teaspoon salt |
| 1 tablespoon lemon juice | ¼ teaspoon paprika |
Chop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas.
8.—CELERY RELISH
Cut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pepper, and Worcestershire sauce. Garnish with a small piece of celery top.
9.—CHEESE AND APPLE RINGS
| 1 large tart apple | 1 teaspoon Worcestershire sauce |
| ½ cup soft cheese cut fine | Dash of cayenne |
| 1/8 teaspoon salt | 2 tablespoons cream |
Pare and core apples, and cut in one-third-inch slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika.
10.—SPANISH CHEESE
Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory.
11.—CANTALOUPE COCKTAIL
| 2 cups cantaloupe | Juice of ½ lemon |
| 1/3 cup preserved ginger | 2 tablespoons powdered sugar |
Cut melon in small cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold.
12.—FRUIT COCKTAIL
| 2 tart apples | 1 teaspoon lemon juice |
| 1 large banana | 4 tablespoons powdered sugar |
| 2 oranges |
Cut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in glasses, and garnish with a Preserved Cranberry (see No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage.
13.—WINTER CHILI SAUCE
| 1 can tomatoes | 1/8 teaspoon cayenne |
| 2 onions finely chopped | ½ teaspoon cinnamon |
| 1/3 cup brown sugar | ¼ teaspoon clove |
| 1½ teaspoons salt | 1/3 cup vinegar |
| 1 teaspoon paprika |
Mix, and simmer about half an hour or until thick.
14.—PICCALILLI
| 3 quarts green tomatoes | 2 quarts vinegar |
| 3 quarts ripe tomatoes | 1 quart sugar |
| 2 red peppers | 1 teaspoon cinnamon |
| 3 onions | ½ teaspoon clove |
| ½ cup salt | 4 tablespoons white mustard seed |
Put vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes.
15.—TABLE SAUCE
| 12 ripe tomatoes | ¼ teaspoon pepper |
| 1 onion | 1 cup vinegar |
| 3 green peppers | 1 teaspoon ground clove |
| 2 tablespoons sugar | 1 teaspoon ground cinnamon |
| 1½ tablespoons salt | 2 teaspoons mustard |
| 1 teaspoon paprika |
Wipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and seasonings; simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce.
16.—TOMATO KETCHUP
| 1 peck ripe tomatoes | ½ cup whole mixed spices |
| 3 onions | 1 clove of garlic |
| ½ cup salt | 1/3 cup dry mustard |
| 2 teaspoons cayenne | 1 quart vinegar |
| 2 tablespoons paprika | 1 cup brown sugar |
Wipe tomatoes, cut in halves, and put in a smooth, clean preserving kettle; add onions sliced, cook slowly for one hour, and press through a sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and mustard in double cheesecloth, add to tomatoes, and cook rapidly until mixture begins to thicken; boil vinegar and sugar together while tomatoes are cooking; add them to strained tomato; cook until ketchup is thick, or until water will not separate from it when tried on a plate. Remove spice bag, seal in sterilized jars or bottles, and when cool dip tops in melted paraffin.
17.—SMALL CUCUMBER PICKLES (Gherkins)
Wash thoroughly, count, and for every hundred cucumbers allow one cup of salt. Cover with boiling water. Let stand twenty-four hours; then drain. Fill quart preserve jars with cucumbers, then add two tablespoons of mixed whole spices, a piece of alum the size of a pea, and boiling vinegar to fill the jar. Seal, and let stand a week before using. The boiling water should be measured, as an equal amount of vinegar will be needed.
18.—PEPPER HASH
| 6 green peppers | 1 quart vinegar |
| 6 red peppers | 1 cup brown sugar |
| 6 onions | 2 tablespoons salt |
| 1 small white cabbage | 2 tablespoons mustard seed |
Remove seeds from peppers and chop fine with the onion and cabbage. Put in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, sugar, salt, and mustard seed, add vegetables, and bring to the boiling point. When cool, put in a stone crock or small jars.
19.—PICKLED NASTURTIUM SEEDS
Into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. Pour into a jar and cover closely. Add the seeds as they ripen. Use in salads, sauces, or for garnishing as a substitute for capers.