1925 About Town Cocktail Book by Joe Fitchett

I about town cocKtail book| i

BOGHES A LA HEINE ^'0R those who enjoy brains in any form, the following supper FC .. dish—direct from Paris—boasts the added glory of mushrooms and shrimps. First make a rich cream sauce. Boil calves' brains uptil tender in salted water and dice. Add steamed mushrooms and a can of shrimps. Combine with cream sauce and grated Gruyere cheese. Use as a filling for patty shells. CHEESE BALLS CHEESE balls are an interesting novelty to serve with a supper salad. Take 1 cup of grated cheese, 6 drops of Worcestershire sauce,1 cup of fine dry bread crumbs and 1 well beaten egg. Form into small balls and roll in sifted bread crumbs. Drop into a kettle of hot fat and fry a deep brown. Drain and serve hot. CREAM CHEESE WAFERS More cheesy intrigue! These are made like ice box cookies and are the correct balance for most salads. iy2 cups sugar 1 pound of butter 2 cakes of cream cheese 3% cups flour Cream the sugar, butter and cheese and work in the flour grad- ually. Make into a roll 1 inch in diameter. Wrap in oiled paper and place in ice-box overnight. Then slice in i/4-inch wafers and bake in a moderate oven.

RINKTINS TIDDY WHATEVER that is! Here's what it's all about: 1 pint of canned tomatoes

1 teaspoonful of salt 1 teaspootiful of sugar

teaspoonful of pepper

- Cayenne ^pepper 1 tablespoonlful of chopped onions

Heat mixture and melt in V2 pound of grated cheese, adding it very gradually and stirring constantly. When smooth add 1 tea spoonful of butter and 1 beaten egg, stirring all the while. Serve on slices of hot buttered toast or hot crackers.

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