Around-the-world cook book

Smoked herring, 4 tablespoons, Butter, 1 tablespoon. Hard-boiled egg, 1, Rounds of buttered toast, 6, Chopped parsley, 1 teaspoon, Tomato sauce, 1 teaspoon, Cayenne pepper, a dash. The herring should be freed from skin and bone, then flaked, and chopped fine, before being measured. The egg, should be divided and the white chopped fine and the yolk powdered. Melt the butter in a small saucepan, and add the fish and the seasoning of tomato sauce and cayenne, and mix well together. Put a spoonful of this on each round of toast, and decorate each with lines of parsley, chopped white and powdered yolk of egg. Serve hot, with a lace paper under each. ITALIAN TOAST Rounds of bread (about 1.5 inch thick). Bacon, AROUND-THE-WORLD COOK BOOK HORS D'OEUVRES Grated cheese, 1 cupful, Milk, y^ cupful, Eggs, 2, Salt and cayenne pepper. Beat the eggs; then mix cheese, eggs, and milk together, and season with salt and cayenne pepper. Cover the rounds of bread with this mixture, and place a thin slice of bacon on the top of each round. Put into the oven, and let it remain until the bacon is crisp. Serve hot. FONDS OF ARTICHOKE Fonds of artichoke combined with small vegetables, such as peas, beans, and chopped carrots, placed on a leaf of lettuce, and decorated with chopped hard-boiled eggs, and mayonnaise. This also may be served as a salad. RINGS OF ONIONS, OR EGGS Rings of onions, or rings of the whites of hard-boiled eggs, placed on soft toast, may be filled with any appetizing salt, or smoked fish, or fish paste; and decorated with chopped olives, chopped hard-boiled eggs, chopped peppers, or pickles. The toast should always be soft, and cut in smaU, attractively shaped pieces. CELEEY Cut the stalks in 4-inch lengths, and fill the grooved sides with cream cheese, seasoned and mixed with finely chopped green peppers. SOUPS WHAT TO SERVE WITH SOUPS Pea-soup — Serve croutons. Mulligatawny — Serve boiled rice. Hare soup — Serve red currant jelly, or cranberry jelly. Clear soup k la Colbert — Serve poached eggs in a hot dish. Turtle soup — Serve lemon cut in quarters, and passed on a dish. Artichoke soup — Serve croutons, or thin brown-bread dipped in soup or stock, and then made crisp in the oven. Bouillabaise — Serve quarters of lemon and either croutons or brown bread. Clear soup, with Italian paste — Serve grated Parmesan cheese. Croute au pot — Serve thin rounds of bread dipped in the soup or stock, and then made crisp in the oven. CREAM OF CELERY Celery, 1 bunch (1 root), Water, 1 pint. Milk, 1 pint. Onion, 1 slice, Parsley, 1 sprig. Flour, 1 tablespoon, Butter, 1 tablespoon. Cut the celery in inch pieces, and boil it in 1 pint of water with the onion and the parsley. When tender, pass it through a colander and put into a double boiler \^ith the milk. Add the butter and flour, which have been creamed together, and boil for 10 minutes. Cream of cauliflower and cream of asparagus may be made in the same way. CREAM OF MUSHROOMS Chicken stock, 1 quart, Chopped mushrooms, 1/4 pound, Butter, 2 tablespoons, Flour, 2 tablespoons, Onion, 1 slice, Cream, 1 cup, Salt, baking-powder.