Chapter III Appetizers and Relishes
1 — Cocktail Sauce
| ¼ cup tomato ketchup | ½ teaspoon salt |
| 1 tablespoon bottled horseradish | 1 teaspoon Worcestershire sauce |
| 2 tablespoons vinegar | Dash of cayenne |
Mix, and serve in four small glasses or lemon shells, with six small clams or oysters in each. Shrimps, prawns, or lobster may be used instead of clams or oysters.
2 — Asheville Canapés
Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of bread the same size as tomatoes; toast bread, spread with Mustard Butter (see No. 459), or salad dressing, and cover with a slice of tomato; season lightly with salt and pepper, and cover with thin slices of cooked chicken livers. Garnish with parsley.
3 — Club Canapés
Mix devilled ham with a little grated cheese; spread on thin rounds of brown bread, and mark into quarters with finely chopped pickle. Chop fine the white of a hard-cooked egg, and cover two opposite quarters; press the yolk through a sieve, and cover the remaining quarters.
4 — Crab Meat Canapés
| 1 cup crab meat | 1 teaspoon Worcestershire sauce |
| ¼ teaspoon paprika | 1 tablespoon lemon juice |
| ½ teaspoon salt | ½ teaspoon horseradish |
| ¼ teaspoon mustard |
Chop crab meat, mix well with seasonings, and spread on thin rounds of untoasted brown bread. Garnish with small cube of lemon.
5 — Mock Crab Canapés
| 1 cup canned corn | 1 teaspoon anchovy paste |
| ¼ teaspoon salt | 2 tablespoons grated cheese |
| 1/3 teaspoon paprika |
Use one cup of corn which has been drained from its juice; put through food chopper, using the finest cutter; add seasonings and cheese, and spread on small rounds of toast. Garnish with small pickles sliced lengthwise.
6 — Gloucester Canapés
Cook a small haddock roe in boiling salted water for fifteen minutes, remove skin, mash, add a tablespoon of butter, half a teaspoon of anchovy paste, one-fourth teaspoon of paprika, and enough cream to moisten; add salt if necessary. Mound on small rounds of toast, and garnish with sliced pickles and parsley.
7 — Tuna Canapés
| 1 cup tuna fish | ½ tablespoon olive oil |
| 1 tablespoon tomato ketchup | ½ teaspoon salt |
| 1 tablespoon lemon juice | ¼ teaspoon paprika |
Chop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas.
8 — Celery Relish
Cut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pepper, and Worcestershire sauce. Garnish with a small piece of celery top.
9 — Cheese and Apple Rings
| 1 large tart apple | 1 teaspoon Worcestershire sauce |
| ½ cup soft cheese cut fine | Dash of cayenne |
| 1/8 teaspoon salt | 2 tablespoons cream |
Pare and core apples, and cut in one-third-inch slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika.
10 — Spanish Cheese
Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory.
11 — Cantaloupe Cocktail
| 2 cups cantaloupe | Juice of ½ lemon |
| 1/3 cup preserved ginger | 2 tablespoons powdered sugar |
Cut melon in small cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold.
12 — Fruit Cocktail
| 2 tart apples | 1 teaspoon lemon juice |
| 1 large banana | 4 tablespoons powdered sugar |
| 2 oranges |
Cut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in glasses, and garnish with a Preserved Cranberry (see No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage.
13 — Winter Chili Sauce
| 1 can tomatoes | 1/8 teaspoon cayenne |
| 2 onions finely chopped | ½ teaspoon cinnamon |
| 1/3 cup brown sugar | ¼ teaspoon clove |
| 1½ teaspoons salt | 1/3 cup vinegar |
| 1 teaspoon paprika |
Mix, and simmer about half an hour or until thick.
14 — Piccalilli
| 3 quarts green tomatoes | 2 quarts vinegar |
| 3 quarts ripe tomatoes | 1 quart sugar |
| 2 red peppers | 1 teaspoon cinnamon |
| 3 onions | ½ teaspoon clove |
| ½ cup salt | 4 tablespoons white mustard seed |
Put vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes.
15 — Table Sauce
| 12 ripe tomatoes | ¼ teaspoon pepper |
| 1 onion | 1 cup vinegar |
| 3 green peppers | 1 teaspoon ground clove |
| 2 tablespoons sugar | 1 teaspoon ground cinnamon |
| 1½ tablespoons salt | 2 teaspoons mustard |
| 1 teaspoon paprika |
Wipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and seasonings; simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce.
16 — Tomato Ketchup
| 1 peck ripe tomatoes | ½ cup whole mixed spices |
| 3 onions | 1 clove of garlic |
| ½ cup salt | 1/3 cup dry mustard |
| 2 teaspoons cayenne | 1 quart vinegar |
| 2 tablespoons paprika | 1 cup brown sugar |
Wipe tomatoes, cut in halves, and put in a smooth, clean preserving kettle; add onions sliced, cook slowly for one hour, and press through a sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and mustard in double cheesecloth, add to tomatoes, and cook rapidly until mixture begins to thicken; boil vinegar and sugar together while tomatoes are cooking; add them to strained tomato; cook until ketchup is thick, or until water will not separate from it when tried on a plate. Remove spice bag, seal in sterilized jars or bottles, and when cool dip tops in melted paraffin.
17 — Small Cucumber Pickles (Gherkins)
Wash thoroughly, count, and for every hundred cucumbers allow one cup of salt. Cover with boiling water. Let stand twenty-four hours; then drain. Fill quart preserve jars with cucumbers, then add two tablespoons of mixed whole spices, a piece of alum the size of a pea, and boiling vinegar to fill the jar. Seal, and let stand a week before using. The boiling water should be measured, as an equal amount of vinegar will be needed.
18 — Pepper Hash
| 6 green peppers | 1 quart vinegar |
| 6 red peppers | 1 cup brown sugar |
| 6 onions | 2 tablespoons salt |
| 1 small white cabbage | 2 tablespoons mustard seed |
Remove seeds from peppers and chop fine with the onion and cabbage. Put in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, sugar, salt, and mustard seed, add vegetables, and bring to the boiling point. When cool, put in a stone crock or small jars.
19 — Pickled Nasturtium Seeds
Into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. Pour into a jar and cover closely. Add the seeds as they ripen. Use in salads, sauces, or for garnishing as a substitute for capers.