Softened butter may be flavored with anchovy or sardine paste, or with lemon juice and finely minced watercress, devilled ham, horseradish or prepared mustard. The butters may be used as a filling for sandwiches or as a spread for canapes,… Continue Reading →
The service of afternoon tea is a pleasant custom, though not as popular in America as in England. Tea parties are often spontaneous when friends drop in unexpectedly. Even though we believe our cupboard is bare, we are certain to… Continue Reading →
Mix grated cheese with flour and salt. Fold into stiffly beaten egg whites. Blend well. Form into small balls and roll in crumbs. Fry in deep fat (375 F.) until golden brown. Yield: About 20 small balls.
Hot appetizers should preferably be prepared just before they are to be served. Small cocktail sausages or frankfurters may be cooked in a covered skillet until lightly browned, drained on soft paper and kept warm in oven. Then they should… Continue Reading →
For each serving, allow 1 jigger dark rum, 1 tablespoon lemon juice and 1 teaspoon sugar syrup. Place in cocktail shaker over cracked ice and shake well. Strain into cocktail glasses.Frosted daiquiri: Mix ice with ingredients in electric blender.
Mix liquor and fruit juices. Pour over block of ice in punch bowl. Add sparkling water. Yield: About 40 servings.
For each serving, allow 1 part French, 1 part Italian Vermouth, 2 parts rye and a dash of bitters. If sweet cocktails are preferred, use all Italian Vermouth. Combine and stir in pitcher with cracked ice. Serve in cocktail glasses… Continue Reading →
For each serving, allow 3 parts gin and 1 part French Vermouth. Measure ingredients into pitcher holding cracked ice. Stir and serve in cocktail glasses with an olive or pickled onion. Bitters may be added to taste, if desired.
For each serving, allow 1 teaspoon lemon juice and 1 jigger vodka. Place in tall glass. Add ice and fill almost to top with tomato juice. Add salt and pepper, dash of Worcestershire sauce and dash of Tabasco. Stir well.