Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread. Spread fried bread with mixture and garnish with very thin strips of pimentos; set pimolas in center of each canapé.
CLAM AND TOMATO CONSOMMÉ
To four cups of Consommé add two cups each clam water and tomato pulp. Clear, and add soft part of clams. Heat to boiling point and serve in Bouillon cups.
TO PREPARE CLAMS
Wash and scrub (in several waters) with a stiff vegetable brush two quarts of clams. Place in an agate stew pan, add one-half cup cold water, cover and let simmer until shells open. Remove clams from shells and strain liquor through a napkin. Use only the soft parts of clams.
BROWNED CRACKERS
Spread one dozen Saltines with butter; sprinkle with a few grains cayenne. Brown delicately in a hot oven; serve at once.
PICCALILLI
3 quarts green tomatoes.
2 heads celery.
4 mild red peppers.
2 mild green peppers.
2 large white onions.
2 large ripe cucumbers.
1 cup salt.
1½ quarts cider vinegar.
2 pounds brown sugar.
¼ cup white mustard seed.
1 teaspoon mustard.
1½ teaspoons black pepper.
Process: Chop the vegetables, sprinkle with salt and let stand over night. In the morning drain and press in a coarse crash towel to remove all the acrid juice possible. Add vinegar, sugar and spices and simmer until vegetables are tender and clear. Sterilize fruit jars and fill to overflowing. Seal and store.