The international cook book

This loaf may be served for luncheon, supper, or tea. Ar- range loaf on platter. Garnish with lettuce leaves, hearts of celery, stuflfed eggs, shces of tomato, radishes, pickles, and olives. Chicken salad and lobster salad fillings may be used instead of those given above. Caviar Canape Slice bread thin. Cut into circles or diamond-shaped pieces and toast. Mix the following thoroughly: one-half cup caviar, juice of one-half lemon, one tablespoon chopped onion, and three tablespoons melted butter. Let cool and spread on the rounds of toast. Garnish with pearl onions and parsley. Hard- cooked egg may also be used as a garnish. Smoked Salmon Canape Slice bread thin. Cut into circles and toast. Cover the rounds of toast with mayonnaise dressing. Cut smoked salmon into pieces the same size as toast. Cover the bread with salmon. Garnish with finely chopped, hard-cooked white of egg. cJor ^essori in zJtot lUeailier — cJriiii cJalad CIL^PTER XXDC Soups Com Chowder I chopped onion i potato (diced) 1 ounce salt pork 2 cuf)5 boiling water 2 r^ns com I quart milk Salt and pepper Cut salt pork fine. Fry the salt pork. Skim out the meat and fry the onion in the fat. Simmer the com in the two cups of boiling water for about ten minutes. Add the milk and diced potato, pork, onion, salt, and pepper. When well blended, serve with crackers. Vegetable Chowder 1 cup tomatoes i onion (chopped) 2 cups milk I tablespoon butter yi teaspoon salt i tablespoon flour 3^ teaspoon pepper 1 cup canned com I cup cooked potatoes (diced) 4 slices bacon (cut fine) Fry onion and bacon in butter imtil brown Add flour and cook two minutes. Add com, potatoes, salt, p)epper, and milk. Let simmer fortv-five minutes. Ser\-e hot with crackers. Chicken Soup S-pound fowl I sliced onion I tablespoon salt Rice or noodles Clean and singe the fowl, and wash thoroughly. Put in kettle and cover with boiling water. Add the sliced onion and salt. Cook two to two and one-half hours. Remove fowl, then add the rice or noodles to chicken stock. If there is an excess of fat, soup may be cooled and fat removed before adding the rice or noodles. Stock may be strained before adding rice or noodles. 297 298 THE INTERNATIONAL COOK BOOK Soup Stock 5 pounds beef (with bone) yi cup dried celery leaves I large onion (sliced) 2 carrots (diced) 2 tablespoons salt Put beef and vegetables into kettle and cover with boiling water. Cook two to two and one-half hours. Rice or noodles may be added. Stock may be strained before adding rice or noodles. Julienne Soup 2 cups mixed vegetables (celery, 2 quarts soup stock carrots, peas, potatoes, and K teaspoon salt onions) yi teaspoon pepper Dice the vegetables. Mix all the ingredients and let simmer one hour. Serve with chopped parsley and paprika. Vegetable Soup I cup tomato i tablespoon salt I cup potato (diced) i cup carrots (diced) I cup string beans i cup celer>' (cut fine) 1 cup peas I cup com 2 tablespoons parsley (chopped) i large onion (chopped fine) 3 quarts boiling water Mix all the vegetables together and add the boiling water. Let simmer from one and one-half to two hours. A soup bone may be added if stock flavoring is desired. Serve hot with chopped parsley and dash of paprika. Essence of Celery