Mix devilled ham with a little grated cheese; spread on thin rounds of brown bread, and mark into quarters with finely chopped pickle. Chop fine the white of a hard-cooked egg, and cover two opposite quarters; press the yolk through a sieve, and cover the remaining quarters.

4.--CRAB MEAT CANAPeS

1 cup crab meat 1 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon horseradish 1/4 teaspoon mustard

Chop crab meat, mix well with seasonings, and spread on thin rounds of untoasted brown bread. Garnish with small cube of lemon.

5.--MOCK CRAB CANAPeS

1 cup canned corn 1 teaspoon anchovy paste 1/4 teaspoon salt 2 tablespoons grated cheese 1/3 teaspoon paprika

Use one cup of corn which has been drained from its juice; put through food chopper, using the finest cutter; add seasonings and cheese, and spread on small rounds of toast. Garnish with small pickles sliced lengthwise.

6.--GLOUCESTER CANAPeS

Cook a small haddock roe in boiling salted water for fifteen minutes, remove skin, mash, add a tablespoon of b.u.t.ter, half a teaspoon of anchovy paste, one-fourth teaspoon of paprika, and enough cream to moisten; add salt if necessary. Mound on small rounds of toast, and garnish with sliced pickles and parsley.

7.--TUNA CANAPeS

1 cup tuna fish 1/2 tablespoon olive oil 1 tablespoon tomato ketchup 1/2 teaspoon salt 1 tablespoon lemon juice 1/4 teaspoon paprika

Chop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas.

8.--CELERY RELISH

Cut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pepper, and Worcestershire sauce. Garnish with a small piece of celery top.

9.--CHEESE AND APPLE RINGS

1 large tart apple 1 teaspoon Worcestershire sauce 1/2 cup soft cheese cut fine Dash of cayenne 1/8 teaspoon salt 2 tablespoons cream

Pare and core apples, and cut in one-third-inch slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika.

10.--SPANISH CHEESE

Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory.

11.--CANTALOUPE c.o.c.kTAIL

2 cups cantaloupe Juice of 1/2 lemon 1/3 cup preserved ginger 2 tablespoons powdered sugar

Cut melon in small cubes, or in b.a.l.l.s (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold.

12.--FRUIT c.o.c.kTAIL

2 tart apples 1 teaspoon lemon juice 1 large banana 4 tablespoons powdered sugar 2 oranges

Cut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in gla.s.ses, and garnish with a Preserved Cranberry (see No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage.

13.--WINTER CHILI SAUCE

1 can tomatoes 1/8 teaspoon cayenne 2 onions finely chopped 1/2 teaspoon cinnamon 1/3 cup brown sugar 1/4 teaspoon clove 1-1/2 teaspoons salt 1/3 cup vinegar 1 teaspoon paprika

Mix, and simmer about half an hour or until thick.

14.--PICCALILLI

3 quarts green tomatoes 2 quarts vinegar 3 quarts ripe tomatoes 1 quart sugar 2 red peppers 1 teaspoon cinnamon 3 onions 1/2 teaspoon clove 1/2 cup salt 4 tablespoons white mustard seed

Put vegetables through the food chopper, using coa.r.s.e cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes.

15.--TABLE SAUCE

12 ripe tomatoes 1/4 teaspoon pepper 1 onion 1 cup vinegar 3 green peppers 1 teaspoon ground clove 2 tablespoons sugar 1 teaspoon ground cinnamon 1-1/2 tablespoons salt 2 teaspoons mustard 1 teaspoon paprika

Wipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and seasonings; simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce.

16.--TOMATO KETCHUP

1 peck ripe tomatoes 1/2 cup whole mixed spices 3 onions 1 clove of garlic 1/2 cup salt 1/3 cup dry mustard 2 teaspoons cayenne 1 quart vinegar 2 tablespoons paprika 1 cup brown sugar

Wipe tomatoes, cut in halves, and put in a smooth, clean preserving kettle; add onions sliced, cook slowly for one hour, and press through a sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and mustard in double cheesecloth, add to tomatoes, and cook rapidly until mixture begins to thicken; boil vinegar and sugar together while tomatoes are cooking; add them to strained tomato; cook until ketchup is thick, or until water will not separate from it when tried on a plate.

Remove spice bag, seal in sterilized jars or bottles, and when cool dip tops in melted paraffin.

17.--SMALL CUc.u.mBER PICKLES (Gherkins)

Wash thoroughly, count, and for every hundred cuc.u.mbers allow one cup of salt. Cover with boiling water. Let stand twenty-four hours; then drain.

Fill quart preserve jars with cuc.u.mbers, then add two tablespoons of mixed whole spices, a piece of alum the size of a pea, and boiling vinegar to fill the jar. Seal, and let stand a week before using. The boiling water should be measured, as an equal amount of vinegar will be needed.

18.--PEPPER HASH

6 green peppers 1 quart vinegar 6 red peppers 1 cup brown sugar 6 onions 2 tablespoons salt 1 small white cabbage 2 tablespoons mustard seed

Remove seeds from peppers and chop fine with the onion and cabbage. Put in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, sugar, salt, and mustard seed, add vegetables, and bring to the boiling point. When cool, put in a stone crock or small jars.