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I about town cocKtail book|
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BOGHES A LA HEINE
^'0R those who enjoy brains in any form, the following supper
FC
..
dish—direct from Paris—boasts the added glory of mushrooms
and shrimps.
First make a rich cream sauce. Boil calves' brains uptil tender
in salted water and dice. Add steamed mushrooms and a can of
shrimps. Combine with cream sauce and grated Gruyere cheese.
Use as a filling for patty shells.
CHEESE BALLS
CHEESE balls are an interesting novelty to serve with a supper
salad. Take 1 cup of grated cheese, 6 drops of Worcestershire
sauce,1 cup of fine dry bread crumbs and 1 well beaten egg. Form
into small balls and roll in sifted bread crumbs. Drop into a kettle
of hot fat and fry a deep brown. Drain and serve hot.
CREAM CHEESE WAFERS
More cheesy intrigue! These are made like ice box cookies and
are the correct balance for most salads.
iy2 cups sugar
1 pound of butter
2 cakes of cream cheese
3% cups flour
Cream the sugar, butter and cheese and work in the flour grad-
ually. Make into a roll 1 inch in diameter. Wrap in oiled paper
and place in ice-box overnight. Then slice in i/4-inch wafers and
bake in a moderate oven.
RINKTINS TIDDY
WHATEVER that is! Here's what it's all about:
1 pint of canned tomatoes
1 teaspoonful of salt
1 teaspootiful of sugar
teaspoonful of pepper
- Cayenne ^pepper
1 tablespoonlful of chopped onions
Heat mixture and melt in V2 pound of grated cheese, adding it
very gradually and stirring constantly. When smooth add 1 tea
spoonful of butter and 1 beaten egg, stirring all the while. Serve
on slices of hot buttered toast or hot crackers.
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