This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
4. Cream cheese and chopped stuffed olives.
5. Minced red and green peppers mixed with mayonnaise and seasoned with salt, pepper and lemon-juice.
6. Sardine paste mixed with lemon-juice, salt and Worcestershire sauce.
7. A layer of anchovy paste covered with a paste of shredded crab meat, cream cheese and butter, seasoned with salt and pepper.
8. Devilled ham mixed with chopped hard-cooked egg and horseradish.
Fruit cocktails may be made from mixtures of almost any fruits, canned or fresh. As a rule, combinations of a sweet and a sour fruit are most piquant in flavor. All fruit appetizers should be thoroughly chilled. The trays of the mechanical refrigerator are excellent for this purpose.
1 cup strawberries
Combine the orange- and lemon-juice sweetened to taste, keeping the mixture rather tart. Chill. Wash and drain the strawberries and hull them. At serving time cut the berries in half (except six large ones), mix with the pineapple, place in glasses and cover with the fruit-juice. One large, perfect berry set on a tiny circle of pineapple may decorate the top of each cocktail.
6 small, rather sour oranges Powdered sugar Fresh mint
3 tablespoons lemon-juice or 3 tablespoons pineapple-juice 2 tablespoons sugar
Separate the orange into sections and remove the thin skin with a pair of scissors. Chill thoroughly, place in glasses, sprinkle with powdered sugar and add the lemon-juice mixed with pineapple-juice or sugar. Sprinkle with chopped mint and garnish with an upright sprig of mint in the center of the glass.
2 cups watermelon balls Fresh mint
2 tablespoons lemon-juice
(Lemon-juice and sugar may be omitted)
With a vegetable-cutter prepare small balls of bright pink watermelon. Sprinkle lightly with sugar and add lemon-juice. Chill thoroughly. Fill glasses. Garnish with sprigs of fresh mint. A pretty fancy is to moisten the edge of each cocktail glass and invert in chopped mint before filling. This will leave a line of green adhering to the edge of the glass. The glass may be lined with sprigs of mint before the watermelon is put in.
1 pound cherries
1/2 cup chopped almonds
3 teaspoons lemon-juice
6 tablespoons strawberry-juice 6 tablespoons powdered sugar
Pit the cherries, sprinkle with chopped almonds and pour over them a sirup made by mixing strawberry-juice with powdered sugar and lemon-juice. Chill and serve ice-cold in cocktail glasses. Decorate the plate with two or three whole cherries and a leaf or two.