Show nu aDaa Mrs Helen Armstrong Ruggles' s' s sl E x Recipes for Cooking x linn I following following- recipes w were re copied from froin the cook book I Some I i T THE Good Tl Things to Eat compiled b by Mrs ills Helen Armstrong- Armstrong Ruggles Ruggle who lectured here recently at the Auerbach cooking sc school aal SOME BEGINNINGS AND BEVERAGES BLUE ELUE POINTS MIGNONETTE I SAUCE Reserve Reserve- all Juice drained from oysters and nd add Dodd to it a n. high seasoning of ot sa salt I black pepper coarsely ground minced parole yand onion aJ also o lemon Juice Pour Pourover Pourover Pourover over oysters If In glasses or servo separately separately sep sop It Ie In shells OYSTER COCKTAIL To one pint of or tom tomato to catsup add tho the thoi i I of or two large lemons a third of or a n aI aI nt I elder cider one fourth teaspoon I cup CliP of vinegar J I of salt saU a paprika and a few drops of J t tabasco sauce 11 Mix thoroughly r and chill before serving s u using nG two or three tablespoonfuls tablespoonfuls table table- spoonfuls to each glass Select small oysters o and look over carefully to lemoe te- te e- e mo e move bits of or shell Keep in a cold place until ready to use and do not mix sauce with oysters until serving tune time MULLED GRAPE JUICE To ono olin pint grope grape Juice add one cup water and half hair tn tt cup of or cassia casla buds or several pieces of stick cinnamon Heat bat In a 11 double boiler half on hour Strain and serve very vcr hot as first course In luncheon on CRAP MEAT APPETIZER Break cooked crab meat Into flakes and season will with wilh anchovy and ana Worcestershire Worcester Worcester- shire sauce Chill Chili the thc mixture before serving in either sherbet or champa champagne glasses the thc latter are rc more mora attractive Lin Line tho glasses with delicate lettuce leave place ph crab mixture In center garnish garnish gar gar- nish each with a a. few lew fresh tresh shrimps curled on o er r edge of or the thu glass class and a n. stuffed olive on the top U Use c this as a first cour course e for COl luncheon or dinner OHO CHOCOLATE OLAT Melt elt two t or three squares of ot Walter Valter Bakers Baker's chocolate In n n. saucepan with Ith a third of or ora a cup o of ugar and half hair a cup cupo cupor o of or hot water When smooth add a scant or of boiling water and thicken this with two teaspoons of or cornstarch blended with a little cold milk Boll Boil for several se minutes add a s SpeCk of salt and mix with witha I a pint of or hot milk Bent a an n ea well vell with half hat a n. cup eup of hot water place half hat o of this In pitcher then add three e dop of or vanilla anilla extra etra and pour in chocolate slowly I through strainer add tho the remainder r of ot foam m mand and serve Caro must be bo taken In mixing chocolate with tho tim eg egg that the liquid bo be not boiling or egg will curdle GREEN PEPPER RELISH Cut the tops from even sized peppers I and scoop out the inside carefully Fill with finely cut chicken mushroom hard cooked eg- eg eggs g. g sauce or mayonnaise mayon naise and shredded peppers Servo on en lettuce leaves as ns a u savory with narrow strips of or toast FILLED CELERY Select choice alks of or celer celery of ot even size and till 1111 with soft cheese Roquefort cheese may be he used b by mashing It smooth with soft butter and adding a seasoning of or paprika and brandy Th The Jar cheeses such sueh as Club House blouse and can be used without preparation 1 FRUIT CUP SOUTHERN STYLE Make a L strong lemonade not nol vcr very sweet and add fruit Juices a as in season orange strawberry grape or raspberry also wine Ine If It desired d. Chill Chili as ns cold as possible pos without without with with- out placing ice In the liquid Itself Pour Into hl high h narrow tumblers place ce a L whole slice of canned pineapple on ott top and a sprig of or mint and two straws in tho the center center center cen cen- ter of ot slice where hollowed d out Add a largo large cherry cherr and serve at once I ASPIC WITH VITI CAVIAR VICTORIA I Clear ono olle quart luart of or rich stock chicken veal and ham combined give a line tine flavor with white of or egg then add one half a package of or softened gelatine Knox season sea sea- son soil well with Jem lemon n Juice jule salt and UlI pepper strain through h wet napkin and chill in a shallow mold Sherry may be added If liked lilted Turn lurla out into chop plate plato and surround surround sur stir round with halves of or hard cooked eggs from which the yolks ha have 0 been removed and space filled with caviar sprinkle with lemon Juice Garnish with watercress and andS S serve r C vcr very cold with French dressing as asa asa a salad or without dressing for a first our at t dinner |