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BORDEAUX
RELISH.
Serve
in
a
hors
d'oeuvre
or
relish
dish
interspersed
with
some
sliced
tunny
fish,
pickled
fresh
mushrooms
and
cepes
and
sliced
fresh
tomatoes
seasoned
with
French
dressing
diluted
with
Bordeaux
mustard.
MUSCOVITE
TOAST.
Butter
some
oblong
pieces
of
toast
over
which
spread
a
puree
of
smoked
salmon,
in
the
center
of
the
toast
place
a
half
teaspoonful
of
fresh
caviar
and
surround
it
with
the
yolk
of
hard-boiled
egg
pressed
through
a
sieve.
EPICUREAN
TOAST.
Coat
some
nicely
shaped
pieces
of
toast
with
Montpelier
butter,
on
which
arrange
a
lattice
of
finely
cut
fillets
of
anchovies,
place
a
roundel
of
hard-boiled
egg
on
the
latter
and
in
place
of
the
yolk
put
some
capers,
press
the
egg
yolk
through
a
sieve
and
place
it
on
the
border
of
the
toast.
TOAST—
GEORGE
V.
STYLE
Have
some
nicely
shaped
pieces
of
toast,
spread
them
with
mustard
butter,
place
some
thin
slices
of
lobster
on
the
toast
and
on
top
of
the
lobster
a
slice
of
hard-boiled
egg
from
which
the
yolk
is
removed.
SURPRISE
APPLES
Pare
and
remove
cores
with
a
corer
from
juicy,
tart
apples:
fill
cavities
with
sugar
mixed
with
cinnamon,
chopped
raisins
and
a
little
butter;
then
steam
until
tender,
but
unbroken.
In
the
meantime
boil
rice
in
salted
water
until
tender
but
not
mushy;
then
drain;
when
apples
are
done
roll
them
in
beaten
egg,
then
into
the
rice;
set
on
a
buttered
dish;
dust
with
pulverized
sugar
and
set
in
a
hot
oven
for
a
few
mo-
ments.
Serve
with
a
lemon
or
maple
sugar
sauce.
LOBSTER
HENRIETTA
Boil
a
lobster
for
about
12
minutes,
then
cut
crossway
the
claws
and
the
meat
part,
one-half
inch
thick.
With
the
re-
mainder
make
a
sauce
of
lobster
American
style
(tomato
sauce
blended
with
lobster
butter),
strain
it
and
put
some
in
a
baking
dish
and
place
the
piece
of
lobster
in
it,
then
put
some
butter
on
the
ring
of
lobster,
made
of
shallots,
garlic,
chives,
chervil
and
parsley,
a
little
bread
crumbs
on
top
and
bake
a
few
minutes.
ORANGE
JELLY,
WHIPPED
CREAM
Soak
half
a
box
of gelatine
in
half
a
cup
of
cold
water
for
fifteen
minutes.
Add
to
it
two
cups
of
boiling
water,
one
cup
of
sugar
and^
half
a
cup
of
orange
juice,
also
the
juice
of
one
lemon.
Stir
until
the
gelatine
is
thoroughly
dissolved,
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