Around-the-world cook book

Small oysters (chilled), Tomato catsup, 1 tablespoon, Grated horseradish, 1 tablespoon, Worcestershire, 1/2 tablespoon, Lemon juice, 1 tablespoon, Tabasco, 1/4 teaspoon, Vinegar, 1/2 tablespoon, Salt, 1 salt-spoon. Mix well together, and set in the ice-box, or in ice for an hour. Into each of very cold little glasses put 5 of the small chilled oysters, and fill the glasses with the cold sauce. If preferred, the oysters may be served on the half-shell, with the cocktail glass containing the sauce placed in the center of each plate, and the oysters arranged around it. ALLIGATOE PEAE COCKTAIL Alligator pear, 1, Tomato catsup, I/2 pint, Worcestershire sauce, 1 teaspoon, Tabasco, 6 drops, Lemon, the juice of 1, Chutney pickle, 1 tablespoon, Salt, 1 salt-spoon. HORS D'CEUVRES AROUND-THE-WORLD COOK BOOK The alligator pear should be cut in dice (with a silver knife, else it will blacken). Mix all together, and serve in cocktail glasses. This makes enough for 8 cocktails. FEUIT COCKTAIL Currant syrup, 1 pint, Oranges, 5, Lemons, 5, Pineapple (grated), 1 can. Add the juice of the lemons and oranges to the currant syrup, grate, and add the pineapple, sweeten to taste with sugar, add 1 cup of cold water, and serve in small glasses. CAVIAR Caviar, % pound, Lemon, 1, Chopped onion, 1 tablespoon, Eggs (hard boiled), 2, Soft toast. Cut the toast into squares or rounds. Mix the caviar and lemon juice well together, and spread it on the toast. In the center of each slice put some of the chopped onion, crush the eggs with a silver fork, and sprinkle over the top. TOMATO Rounds of toast, Tomatoes, Anchovies, Mayonnaise, Hard-boiled eggs. AROUND-THE-WORLD COOK BOOK HORS D'OEUVRES Put a slice of tomato on the toast, and on top, and close around the edge, put anchovdes, and in the middle put a teaspoon of thick mayonnaise. Decorate with the eggs — the whites and yolks chopped separately. ANCHOVY PASTE Anchovy paste may be used instead of caviar, in which case decorate the toast with points of lemon, and sliced pimentoes. CANAPE OF CHICKEN LIVEES Chicken, or duck livers, creamed, may be served on toast, and ornamented with chopped green, and red peppers, and hard-boiled eggs. CANAPE LORENZO Crab-meat, 1 pound. Butter, 2 heaping tablespoons, Flour, 1 tablespoon. Cream, 1 pint, Slices of toasted bread. Chopped shallot, 1, Salt and pepper. For the paste Butter, 4 heaping tablespoons, Grated Parmesan cheese, % cup, Salt, red and white pepper. Chop the shallot and fry it lightly in the butter without coloring; add the flour, and wet with the pint of cream. Next add the crab-meat, seasoning with salt and pepper, and leave it on the fire until it has just begun to bubble. Cut slices of bread one-quarter of an inch thick, and trim / HORS D»(ETJVRES AROUND-THE-WORLD COOK BOOK them into any desired shapes, either round, oval, or square, and toast them on one side, only. Then prepare the paste as given above, mixing the ingredients all well together, and having put the crab-meat mixture on the toasted side of the slices of bread, then spread, over the top of all, this paste, in a layer about one-eighth of an inch thick. Then put the canapes, or pieces of toast, on a buttered dish, and color them in the oven. CROUTES OF HERRING ENGLISH