The Portland Woman's Exchange Cook Book

Note — So many receipt books give complete and definite instruction for every form of cooking, that it has seemed wise to the compilers of the Portland Woman's Exchange Cook Book, to make it a collection of recipes only, with the signature of the contributors as a guarantee of their excellence. Of the recipes unsigned, some were sent unsigned, and some were necessarily assembled from reliable sources. The vegetarian section was compiled in this way. It is believed that as a whole this will prove an unusual and valuable collection of appetizing and delicious dishes, which it is hoped will give pleasure to the buyers of the book. Appetizers Shad Roe Relish. Boil shad roe until well cooked, in salted water. When cool, fry in butter until a golden brown, and set away to chill. Twenty minutes before serving, cut thin (round or square) slices of bread. On each slice put a thin slice of well-seasoned tomato, spread with a little mayonnaise, then the shad roe, which has been split and seasoned with a few drops of onion juice; cover with two thin crisp pieces of bacon and a little mayonnaise; then add thin slice of tomato and cover with a mound of mayonnaise and put in cold place until served. Mrs. H. L. Mather, Appetizer. Soak 1 Milchner herring overnight. In the morning skin and bone it and put it through the finest blade of the meat chopper, with 1 hard-boiled egg. Add enough butter to make a smooth paste. Season with a few drops of onion juice and paprika to taste. Chill before serving. Cut buttered bread with fancy cookie cutter, spread paste well over the bread, and garnish with finely-chopped hard-boiled eggs or colored butter put on with fine pastry tube. Mrs, Thanhauser. Crab With Asparagus. Fill glasses with crab meat, a few tips of asparagus, and very little pimento, chopped fine. Pour mayonnaise over and garnish with tips of asparagus and pieces of pimento. Serve in glasses in bowls of ice. Mrs. Warren F, Houghton, Crab Flakes Imperial. Have a nice extra large artichoke bottom. Arrange well inside 6 crab legs. Prepare a sauce as follows: 1 soupspoon of chili sauce. 1 teaspoon of catsup. 1 teaspoon Worcestershire sauce. 1 teaspoon of chives chopped very fine. Black pepper and salt to taste. Mix all very well together and pour over the crab meat. Serve as an appetizer or salad. Courtesy August Vergez, chef Imperial Hotel, Hors D'Oeuvre. A thick slice of tomato, spread with caviar and covered with mayonnaise ; meat from crab claws on each side and garnish. Mrs, Alvord, Hors D'Oeuvre. On slice buttered toast, cut round, put one slice tomato well seasoned with salt and pepper; on that put heart of artichoke; in center of artichoke put either mayonnaise or mayonnaise into which sardines mashed with a fork have been mixed. Mrs. George Good. Relish Chateau Orignan. A thin round layer of fresh bread spread lightly with mayonnaise; a delicate slice of fresh unpeeled tomato, spread with mayonnaise and a sprinkling of chives; follow this with small pieces of fresh sweet crab meat, and over this draw narrow stripes of pimentos — about four. Cover this again with the sauce, and now add a tier of shrimps, halved — about four halves to each relish; again two strips of the red pimentos; and as a final cap to the tower add four asparagus tips APPETIZERS 13 (cooked), and a teaspoon of mayonnaise with a dust of paprika. This is a very robust relish and may be used most effectively as a cold fish plat, arranged about a round mold of cucumber jelly. Mrs. Holt Wilson. Hors D'Oeuvre. Butter a slice of bread; cut out round. Put on it a thin slice of cold, boiled, smoked tongue; then a layer of tomato jelly, a spoonful of mayonnaise, and a slice of an olive stuffed with pimento. Miss Mary F. Failing. Cream Cheese With Tomato.