COOKLORE


Appetizers



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Tomato and Cucumber Canapes





1924



Fry circles of bread in deep fat. Fry slices of tomatoes in deep fat. Place one slice of tomato on each circle of bread. Sprinkle with salt and pepper; garnish each slice with a slice of cucumber and a slice of hard-cooked egg, cut in petal shape to represent a daisy.



Nut and Olive Canape





1924



Cut breads in rounds or crescents and fry in deep fat. Mix equal amounts of chopped nuts and olives with enough mayonnaise dressing to spread. Spread on fried bread and garnish with small diamonds of pimentos.



Tongue and Egg Tartare





1924



Cut desired number of slices of cold tongue into rounds and on top of each round place a slice of tomato, cut 1/2 inch thick. Hard cook the required number of eggs, cut them crosswise and place a half with the yolk side down on each round. Top the egg with 1 Tbsp tartare sauce and garnish with watercress.


Oyster Cocktail





1924



One-half dozen oysters in half shell—place chopped ice in 2-inch soup plate, place oysters on ice, in center of ice place a small glass containing 1 Tbsp chili sauce, 1 Tbsp catsup, and 1 Tbsp Worcestershire sauce mixture. Have small oyster forks for individual oyster dipping.


Crabmeat Cocktail





1932



Mix 1 cup diced apples, lemon juice, Russian dressing, and crabmeat, and chill. (Chatka king crab meat advertising)


Bacon-Tomato Appetizers





1935



Mix 1/3 cup mayonnaise, 1 Tbsp lemon juice, 1 tsp Worcestershire sauce, 1 chopped slice of crisp bacon, and 1 tsp of chopped onion with juice. Sprinkle four slices of tomato with salt and spread with the mayonnaise mixture. Chill.



Canape Spread Suggestions





1936



Bread may be cut in rounds, squares or other shapes.

1. Liverwurst mashed to a paste, seasoned with chili sauce

2. Caviar seasoned with finely minced onion or lemon juice

3. Anchovy paste blended with mashed hard-cooked egg yolk

4. Roquefort cheese softened with cream

5. Chopped onions blended with mayonnaise

6. Chopped eggs seasoned with mustard and chili sauce

7. Pimiento or other cheese spreads

8. Sardine paste seasoned with lemon or onion

9. Chopped shrimp and hard-cooked egg yolks, with mayonnaise

10. Crab meat, mayonnaise, and seasoning

11. Caviar, cucumber, pickle, red pepper, and mayonnaise

12. Butter, creamed with chutney

13. Chicken livers, cooked, mashed, and seasoned with onion and mayonnaise

14. Peanut butter, chopped bacon, and lemon juice

15. Asparagus tips, mayonnaise, and paprika



Stuffed Bacon Rolls





1936



2 cups soft bread crumbs

1 Tbsp minced onion

2 tsp chopped parsley

3/4 cup chopped cooking apples

1/2 tsp salt

1/8 tsp pepper

1 egg

1/4 cup milk

8 slices bacon


Combine all ingredients except bacon. Divide into 16 portions and shape into small rolls. Cut each slice of bacon in half crosswise and wrap a half slice around each roll. Secure with toothpicks. Bake 375-degrees for 35 minutes, until bacon is cooked and brown. A loaf of bread, crusts removed, brushed in butter and toasted, can be used to hold the appetizers; just stick each roll’s toothpick into the bread.



Toasted Cheese Snacks





1937



4 slices white bread

8 Tbsp prepared mustard

1 cup beer

1/2 lb American cheese

4 slices bacon


Spread bread slices thickly with mustard, lay on a baking sheet, and brown lightly in oven. Take out baking sheet; sprinkle bread slices with beer until all is used; cover with slices of cheese 1/4 inch thick; lay two half slices of bacon on each. Return to oven and cook until cheese is melted and bacon is done. Serve with beer or ale.



Crabmeat Remick





1938



3 cups cooked fresh crabmeat (or canned)

1 cup mayonnaise

4 Tbsp chili sauce

1 tsp English mustard

1 Tbsp lemon juice

Dash of Tabasco sauce

1/2 cup buttered bread crumbs


Small scallop shells or ramekins Mix the flaked crabmeat with all other ingredients except bread crumbs. It should have the consistency of a well-moistened salad. Pile lightly on shells or ramekins. Allow 2-3 shells per person. Sprinkle with buttered crumbs and glaze under broiler. Send hot to table.



Devilled Breast of Chicken





1938



4 broilers (chickens)

8 thin slices Virginia ham

1 Tbsp English mustard

Vinegar to make cream paste of mustard

1 1/2 cups bread crumbs

1 saltspoon salt

1 saltspoon pepper

2 Tbsp butter


Remove breasts from chickens, bone them, and cut meat into 2 even sections. Pass through salted olive oil and broil until two-thirds done under hot flame. Spread with mustard paste and dip in seasoned bread crumbs. Dot with pieces of butter and return to broiler to finish. Meanwhile lightly broil slices of ham and use them as coasters for the devilled breasts.



Crabmeat Appetizer





1939



1 6 1/2-ounce can Japanese deep-sea crabmeat

3 Tbsp chili sauce

1 tsp prepared horseradish

Watercress

3 Tbsp tiny onions

Radishes


Chill crabmeat in fairly large pieces. Combine crab with chili sauce, horseradish, and tiny onions, adding a dash of salt and pepper. In individual shells, arrange a bed of watercress. Heap on some of the crabmeat mixture and garnish as desired. Serve with tomato-sauerkraut juice and cheese crackers.



Hot Tomato-Sauerkraut Juice Cocktail





1952



2 cups tomato juice

1 cup sauerkraut juice

1 slice onion

1 bay leaf

2 tsp sugar

1/2 tsp salt

Dash fresh ground pepper

Dash Worcestershire sauce

2 sprigs parsley


In a saucepan, combine all ingredients, bring to boil and simmer 10 minutes. Strain; serve sprinkled with chopped parsley.



Party Snack Ideas





1953



Roquefort Pecans—put two pecan halves together with a mixture of softened cream cheese blended with Roquefort or bleu.


Clam Rounds—Mix well-drained canned minced clams with a little mayonnaise and a squirt of lemon juice. Spread on toasted Melba rounds. Top with a thin slice of Swiss cheese and run under broiler to melt cheese before serving.


Guacamole Dip—Mash a ripe, peeled avocado. Add 2 tsp grated onion, dash of garlic salt, 2 tsp lemon juice, few drops of Tabasco, and a little chili sauce.


Angels on Horseback—Oysters wrapped in bacon and broiled. Stick with toothpicks to serve.


Ham Balls—Mix ground or finely chopped cooked ham with grated cheese and drained pickle relish. Shape into balls.


Ham Toasties—Spread toasted bread rounds with well-seasoned ham spread. Top with a rolled anchovy or slice of smoked salmon and garnish with parsley.