1925 About Town Cocktail Book by Joe Fitchett

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Supper Dishes

ITALIAN THRILLS CUT bread in one-third inch slices and remove crusts. Cut in finger-shaped pieces and toast on one side. Mix one cup grated Parmesan cheese, two-thirds cup heavy cream and two tablespoons Madeira wine, and season with salt and pepper. Spread on un- toasted side, arrange in pan and bake in hot oven six minutes. Gar nish with sprigs of parsley and serve at once.

CRACK OP DAWN BREAKFAST Take Hamburger buns, split, toast, butter. Place rounds of to matoes, fried in butter, on bun, then fry eggs. Cross with two strips of fried bacon. Serve with piping hot coffee.

CHEESE DREAMS

1 egg beaten stiff 1 cup milk Pepper and salt

Cut bread in small cubes, dip in above mixture and pile high with strong Canadian cheese, grated. Bake in well buttered pan until brown. To be eaten hot.

CHICKEN GALLANTIN B OIL the fowl in as little water as possible. When tender remove meat from the bones and return it to the broth. Simmer down to one-half pint and add%ounce of gelatin. Season with chopped celery, salt and pepper, and mold. z FRIED NIPPERS CUT bread ordinary thickness. Remove crusts. Cut cheese in slices same size as bread and place on top. Cover with bread and fry in hot buttered frying pan until brown. Turn and brown other side. Serve hot!

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