Kirmess cook book

Cut the melon in halves, crosswise. If it is to be served from the table, trim, if needed, that the half melon may stand firm on the plate, and dispose a few currant or grape leaves around it. To serve, with a tablespoon scoop out the pulp in egg-shaped pieces. Or, cut the melon in halves lengthwise. Scoop out the pulp from both halves in egg-shaped pieces, and use to fill one half the melon-rind. Garnish the plate with green leaves. The pink pulp of the chilled melon may also be taken out with a French potatoball scoop in the shape of balls. Serve these in sherbet cups. Melon should always be thoroughly chilled. SERVING MUSKMELONS Have the melons thoroughly chilled. Wash the outside, wipe dry, cut in halves, and remove the seeds and stringy portion. Set the half melons on small plates covered with paper doilies. Pass sugar, salt, pepper, or cinnamon, as is desired. Bits of ice are occasionally placed in the hollow centre of the melon, but these are in the way during eating, and also detract from the flavor of the melon. MISCELLANEOUS FRUITS In serving peaches, pears, apples and bananas, silver fruit knives and forks should always be placed on the fruit plates, so that the fruit may be divided and the forks used to carry it to the mouth. With grapes (especially hothouse grapes) grape scissors should always be passed. CANAPES AND HORS D'OEUVRES. CHAPTER VII CAVIAR CANAPE. Mrs, W. H. Heppenheimer Cut with a biscuit cutter from stale breads six pieces of bread, toast it on one side. ' Mix a medium size jar of Russian caviar with two tablespoonfuls of lemon juice. Spread it on the toast. Press separately through a sieve the yolk and whites of two hard boiled eggs. On edge of toast place a border of chopped parsley, then a row of the white of eggs, then row of the yolk of egg. Serve on canap6 plates. CAVIAR TOAST. Mrs. William Cook. Mix one egg and a cup of milk together and beat until light. Take medium thick slices of bakers' bread, dip in milk and egg and fry until a golden brown. Put on plate and spread with Russian caviar. Sprinkle a few drops of lemon juice on each and serve while hot DELICIOUS APPETIZERS. Mrs. W. A. Durrie. Two rounds of rye bread measuring five inches across. Whip rich cream until very stiff and add English mustard until the cream is of a golden color and sufficiently flavored. Spread this an inch thick on bread, cover with finely chopped ham. Place a pitted olive in center and keep cold till served. PATE DE FOIS CANAPES. Mrs. 8* J' Brown, Tarrytown, N, T. For six people cut six rounds of stale bread not more than two and a half inches in diameter. Toast the bread on one sideMake a mixture of a medium size jar of "Pate de Fois Gras,"/* one teaspoonful of chopped gherkins, one teaspoonful of Spanish peppers, one half teaspoonful of olives or chopped Spanish onion, onehalf teaspoonful of lemon juice. Spread this mixture on the rounds of toast. Sprinkle over the tops chopped Spanish peppers. Place these on small plates with a row of chopped green peppers around edge of toast. BROILED SARDINE CANAPES. Mrs. C. A. Oould, New York. Take six oblong pieces of toast the size of boneless sardines. Broil two sardines for each piece of toast. Squeeze a little lemon juice over sardines, garnish with small pieces of lemon and parsley Serve.