Boston Cooking-School cook book

Shape Choux Paste (p. 711) mixture in circles on paper or on a greased broad spatula, using a pastry bag and rose tube. Fry in deep fat, drain on brown paper, and sprinkle with powdered sugar. CANAPÉS, HORS D'OEUVRES AND COCKTAILS COCKTAIL SAUSAGES Pan fry or broil individual sausages and put each on a toothpick. Arrange symmetrically on serving dish or stick in bright red apple or smooth yellow grapefruit. COCKTAIL GRAPES Slit Malaga or Tokay grapes and remove seeds. Fill with cream cheese blended with Roquefort and highly seasoned with onion juice, salt, and Worcestershire. Smooth along cut. Chill. STUFFED CELERY © Wash and dry pieces of celery from the heart. Leave on a bit of foliage. Fill grooves with (1) caviare sprinkled with few drops of onion juice, (2) cream cheese, highly seasoned with French dressing, tomato catsup, Worcestershire Sauce, etc., (3) cream cheese blended with Roquefort, (4) any prepared cheese spread, or (5) chopped raw mushrooms seasoned with Worcestershire Sauce and garlic. CAULIFLOWER FLOWERETS WITH MAYONNAISE Separate raw cauliflower into flowerets. Cut off imperfections. Chill thoroughly in salted ice water, drain, and serve around bow] of Mayonnaise. Serve on toothpicks, if desired. ARTICHOKE HEARTS, MAYONNAISE Drain and dry canned artichoke hearts. Serve on toothpicks around bowl of Mayonnaise. ° SHRIMPS, MAYONNAISE Use canned shrimps or boiled fresh shrimps. Remove black lines (intestinal vein). Chill thoroughly. Serve on toothpicks around bowl of Mayonnaise. COCKTAIL FISH BALLS Make Fish Balls (p. 238) the size of large marbles. Drain thoroughly. Serve very hot on toothpicks. 8s. Cocktail Grapes, Shrimp Mayonnaise in Tiny Cream Puff Shells and Caviare in Timbale Cases COCKTAIL CROQUETTES Make Chicken (p. 398) or Lobster (p. 401) Croquettes the size of marbles. Drain thoroughly. Serve very hot on toothpicks. OLIVES, PICKLED ONIONS, OR OYSTERS IN BACON Wrap in half slices of bacon. Fasten with toothpick. Grill in broiler or bake in hot oven. Replace burnt toothpick with fresh one or croquette stabs. [illustration: Cocktail Grapes, Shrimp Mayonnaise in Tiny Cream Puff Shells and Caviare in Timbale Cases] COCKTAIL POTATO CHIPS Pass potato chips with (1) paté de foie gras in its jar or (2) devilled Virginia ham spread or (3) a bowl of cream cheese highly seasoned with catsup, etc. and beaten with enough heavy cream to be easily served with a spoon or (4) cream cheese softened with Mayonnaise and mixed with chopped chives (about 2 tablespoons to a small cheese). CAVIARE RISSOLETTES Roll Puff Paste (p. 618) 14 inch thick and shape with a small round cutter, first dipped in flour. Wet edges of half the pieces and place in center of each 1 teaspoon Russian caviare seasoned with lemon juice. Cover with remaining pieces and press together. Bake in very hot oven or fry in deep fat and drain on brown paper. COCKTAIL PUFFS Fill tiny cream puff or éclair shells with shrimp mixed with Mayonnaise or chopped Chicken, Lobster, Shrimp, or Crab-Meat Salad. CHEESE PUFFS Fill tiny cream puff or éclair shells with cream cheese blended with Roquefort and beaten with a little heavy cream. CHEESE CREAM PUFFS 4 cup butter 1% cup grated cheese 4 cup boiling water V4 teaspoon salt ¥% cup flour : 2 eggs Heat butter and water until butter melts. Add flour all at once, stir until smooth. Remove from fire, add cheese and salt. Beat well. Beat in eggs, one at a time. Drop from tip of a teaspoon on a buttered cooky sheet. Bake 30 to 40 minutes in moderate oven (350° F.). Cool. Split and fill with whipped cream seasoned with Roquefort crumbs and a few drops of onion juice. Makes 18 to 20 puffs. CANAPES