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Show U , I m I I j Mary's Kitchen s APPETIZERS. The clever cook will often spend I more time and 'thought on her flrat course than on tho rest of the din-1 ner. If the appetite Is tempted and the desire for food awakened the j meal Is sure to trste good. Appetizers may b Bbnpls or elab- i orate, but they must be attractive. STCFFTTT) KGGS. Allow half an eg for each sen-; l Ing Tw'o eggs, 1 stint teaspoon an- chovy paste, 1 dessertspoon lnogur.! 1-10 teu--p"on mustard, 2 I ille pooi--m sited butter, i dessertspoon oho -ped pimento. 1-2 teaspoon salt, 1-3 teaspoon pepper, head lettuce, ;i.ir;-ley. ;i.ir;-ley. Cover egs with bolllnrr water and let stand just below the bubbling point for half hour. Pbur off hot water and let stand until eool in cold water. Remove shells and cut In half crosswise. Trim off enough of the round end of the whites to make the halves stand evenly, Put the yolks In a bowl with the anchovy pasts, vinegar, mus tard ouiier, pimeiiio, van aim pepper pep-per and work with a sliver fork tli. perfectly smooth and creamy. Pllo tho mixture In the whites, gar nish with a tiny sprig of parsley and serve on a small lenf of head lettuce. I .. KKD SARDINE IPPETIZER Allow half an kkr for each person to bo served. Allow one sardine jro each egg Hard boiled egps. sardines, mayonnaise, may-onnaise, match-like strip. of pimento, head lettuce. Cut eggs in halves lengthwise Rent Re-nt ivc skin, and bones from sardines Work yolks and sardines together in a howl with a sliver fork rill smooth Add enouah mayonnaise to make moist and creamy. Fill whites with mixture and top with about one-iiair teaspoon or mayonnaise may-onnaise Garnish v.ith strips of pimento pi-mento and serve on u small leaf of lettuce. Sardines can bo covered with oil and kept In a covered bowl In a cool place for several days. The oil mav be used In oil salad dressings for vegetables or plain lettuce. Do not try to use this oil for a fruit salad dressing1. rimentoes may be eovered with weak vinegar and kept In a cold place for a week. So while these rules use a very' little of certain canned dell-cacles dell-cacles there need be no waate. (Copyright, 1922. N'EA Service) OO |