The International Jewish Cook Book | Page 5

A DELICIOUS APPETIZER
Take as many slices of delicately browned toast as people to serve,
several large, firm tomatoes sliced, one green pepper, and store cheese.
Place a slice of tomato on each slice of toast and season with salt and
pepper and a dot of butter. Place several long, curly strips of pepper
around the tomato, and cover with a thin slice of the cheese. Place in
the oven until the cheese is melted. Serve piping hot.
CELERY RELISH
Boil about six pieces of celery root. When soft, peel and mash. Season
with salt, pepper, a little onion powder, a teaspoon of home-made
mustard and plenty of mayonnaise. Shape into pyramids, put
mayonnaise on the top of the pyramid, and on top of that either a little
well-seasoned caviar or some sardellen butter shaped in a pastry bag.
Serve on a slice of beets and a lettuce leaf.

SARDELLEN
Take one-quarter pound salted sardellen and soak in water over night.
Bone the next morning, put in cloth and press until dry; chop very fine,
almost to a paste; take one-half pound sweet butter, stir to a cream and
add the sardellen. Serve on toasted cracker or bread. Sprinkle with the
grated yellow and grated white of egg.
STUFFED EGGS
Hard boil eggs, drop into cold water, remove shells, cut each in half
lengthwise. Turn out yolks into a bowl. Carefully place whites together
in pairs, mash yolks with back of a spoon. For every six yolks put into
bowl one tablespoon melted butter, one-half teaspoon mustard (the kind
prepared for table), one teaspoon salt, dash of cayenne pepper. Rub
these together thoroughly with yolks. Make little balls of this paste the
size of the yolks. Fit one ball into each pair whites.
NUT AND CHEESE RELISH
Mix one package cream cheese with one cup of chopped nut meats, one
teaspoon of chopped parsley, two tablespoons of whipped cream, salt
and red pepper. Roll into balls and serve cold, garnished with parsley
and chopped nuts.
GRAPE-FRUIT COCKTAIL
Cut the grape-fruit into halves, crosswise, and scoop out the pulp,
rejecting the white inner skin as well as the seeds. Clean the shells; cut
the edges with a sharp knife into scallops and throw them into cold
water. Set the pulp on the ice. At serving time put a teaspoon of
cracked ice in the bottom of each shell; fill with the pulp, mixed
thoroughly with powdered sugar and a little sherry, if desired; and
place a maraschino cherry or bit of bright-colored jelly in the centre of
each. Lay on paper doilies or surround with bits of asparagus fern.
AMBROSIA

Fill glass with alternate layers of sliced orange and cocoanut; cover
with powdered sugar and place a maraschino cherry on the top of each.
PEACH COCKTAIL
Fill the glasses with sliced peaches; cover with orange or lemon juice;
sweeten to taste; add a little shaved ice and serve.
Apricot and cherry cocktails may be made in the same way.
RASPBERRY COCKTAIL
Mash a pint of ripe, red currants; strain them through cheesecloth; pour
the juice over a pint of red raspberries and set on the ice to chill. At
serving time sweeten to taste and pour into the glasses, putting one
teaspoon of powdered sugar on the top of each.
PINEAPPLE AND BANANA COCKTAIL
Take equal parts of banana and fresh or canned pineapple; cut into
small cubes and cover with lemon or pineapple juice. Serve in glasses
or orange shells placed on autumn leaves or sprays of green fern.
STRAWBERRY COCKTAIL
Slice five or six large strawberries into each glass and squeeze over
them the juice of an orange. At serving time add one heaping teaspoon
of powdered sugar and one tablespoon of shaved ice.
MUSK MELONS
Cut melon in half, seed and put on ice one hour before serving. When
ready to serve, fill with crushed ice and sprinkle with, powdered sugar.
Allow one-half melon for each person. Very refreshing for summer
luncheons or dinners. For dinner serve before soup.
FILLED LEMONS
Select good-sized lemons; cut off tip to stand the lemon upright; cut top

for cover. Scoop out all the lemon pulp, and put in a bowl; put shells in
a bowl of cold water. For six lemons take one box of boneless sardines,
six anchovies, and two green peppers, cut very fine. Wet with
lemon-juice until moist; fill in shells after wiping dry; insert a pimento
on top; put on cover of lemon; serve on doily with horseradish and
watercress.
RED PEPPER CANAPÉS
Mix together two chopped hard-boiled eggs, one tablespoon of chopped
red peppers (canned), a saltspoon of salt, a tiny pinch of mustard and
two tablespoons of grated American cheese with sufficient melted
butter to form a paste; spread over the rounds of fried bread and place
in