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Supper Dishes
ITALIAN THRILLS
CUT bread in one-third inch slices and remove crusts. Cut in
finger-shaped pieces and toast on one side. Mix one cup grated
Parmesan cheese, two-thirds cup heavy cream and two tablespoons
Madeira wine, and season with salt and pepper. Spread on un-
toasted side, arrange in pan and bake in hot oven six minutes. Gar
nish with sprigs of parsley and serve at once.
CRACK OP DAWN BREAKFAST
Take Hamburger buns, split, toast, butter. Place rounds of to
matoes, fried in butter, on bun, then fry eggs. Cross with two
strips of fried bacon. Serve with piping hot coffee.
CHEESE DREAMS
1 egg beaten stiff
1 cup milk
Pepper and salt
Cut bread in small cubes, dip in above mixture and pile high
with strong Canadian cheese, grated. Bake in well buttered pan
until brown. To be eaten hot.
CHICKEN GALLANTIN
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OIL the fowl in as little water as possible. When tender remove
meat from the bones and return it to the broth. Simmer down
to one-half pint and add%ounce of gelatin. Season with chopped
celery, salt and pepper, and mold.
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FRIED NIPPERS
CUT bread ordinary thickness. Remove crusts. Cut cheese in
slices same size as bread and place on top. Cover with bread
and fry in hot buttered frying pan until brown. Turn and brown
other side. Serve hot!
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