1910 Jack's Manual by J A Grohusko

APPETIZERS There have been many ways of beginning a meal, those which obtain in our day, outside of oysters and clams when in season, are as a rule made up, in Winter, of caviar, anchovies, tuny, salmon or herring, seasoned highly, served on toast, artichoke bottom, stuffed into small scooped-out tomatoes or apples, or on leaves of lettuce and romain. Fruits such as oranges, grape-fruit or pineapple nicely cooled are also frequently used. In Summer the fruits above in combination with straw- berries, raspberries, cantaloups, and fruit juices are preferred, with reason, for they cool instead of heating the system. A very good and novel way of starting a lunch, dinner or supper in the hot days for those who cannot use fruit or are tired of canned, smoked or salted fish, is a spoonful of fresh crab meat, nicely seasoned, served in a small glass with two or three small leaves of lettuce, the small glass placed in a large decorated glass filled with ice, thereby keeping the crab meat nice and cold till used. CANAPE, WHIMSAY Make a paste composed half of anchovies and half of tuny fish, season to taste, spread upon a thin square piece of fresh toast, glaze thinly with tartar sauce, decorate the sides with hashed parsley, green pepper, white and yolk of eggs. SALAD, DON QUIXOTE Hashed smoked salmon, anchovies, white and yolk of eggs, shallots, chives and beets; seasoned pepper, paprika, oil and vinegar — place a spoonful on a nice leaf of lettuce, add a little fresh caviar on top, serve with a quarter of lemon. SALMON ON TOAST Take a nice fresh piece of toast of the desired size, spread over it a slice of canned smoked salmon, trim nicely, sprinkle with bread crumbs and grated Parmesan cheese, add a small piece of fresh butter and brown in a gas salamander. A tuny fish salad is another which, when made daintily, is both appetizing and satisfying; as also a salad made of cold boiled salmon or sardines wherein radishes onions, chives, shallots, etc., may be used at discretion. But enough; use your inventive sense and the number becomes unlimited. Yours, NESTOR LATTARD.

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