This is among the most popular of appetizers to be served at a luncheon. Cut the fruit in half, crosswise, and with a sharp knife remove all the bitter white membrane that divides the lobes. Fill the space thus left with as much granulated sugar as the fruit will hold. Set on the ice until very cold.
Cut oranges in half so cleverly as to leave a wide strip from the upper half of the rind attached to the lower, like the handle of a basket, or the "bale" of a bucket. Should you break it at one side you can, after filling the cup or basket, put a neat stitch in and tie a bow of narrow ribbon over the join.
Empty the lower cup entirely to the white inner lining. Set on the ice while you prepare the filling. Cut the orange pulp into neat, clean bits; mix with crystallized cherries, atoms of matrons glaces or of blanched nuts, add fine white sugar and a little liqueur, or if you prefer, sherry. Fill the baskets and leave half buried in cracked ice until you are ready to set them on the table.
Set each basket upon a chilled plate, laying an orange spoon beside it.
If you do not care to take the trouble of leaving the handle on, make bowls of the halved fruit. They are a delicious introduction to a company luncheon.
Bury small oysters in the ice until needed. Have the tall, slender glasses in which they are to be served laid in the ice also that they may be thoroughly chilled. Make a sauce of two tablespoon-fuls of tomato catsup, a dozen drops of Tabasco sauce, the juice of a lemon, a saltspoonful of grated horseradish and a dash, each, of salt and paprika. Add two tablespoonfuls of oyster liquor, mix thoroughly and set on the ice until very cold.
Put five oysters in the bottom of each chilled glass, pour the sauce upon them, and serve.
Lay, when opened, on the deeper of the halved shells that the liquor may not escape. Have a bed of finely-cracked ice in each plate, fix five oysters in each bed, with a piece of lemon in the middle. Pass grated horseradish in vinegar with them, and small crackers, or buttered bars of graham bread.
Raw clams Are served in the same way.
Remove the crusts from slices of white bread and cut into strips an inch wide and three inches long. Toast to a light brown and set aside to cool. Open a small can of caviar and rub into the contents a tablespoonful of salad oil and a teaspoonful of lemon juice. If the paste is not soft enough add more oil. Spread the crisp toast with this paste, garnish with sprigs of parsley, and serve cold.
Chop a dozen soft clams very, very fine, and season with pepper and a few drops of lemon juice. Add to them the beaten yolk of one egg and enough finely-rolled cracker crumbs to make a soft paste. Spread seafoam wafers thickly with this paste, lay them in a baking pan and set in the oven for five or ten minutes, or until the wafers and paste are very hot and the batter is quite stiff. Serve at once.
Grape-Fruit Prepared For Luncheon
Caviar Toast Garnished With Celery And Lemon
Cut the crust from a loaf of graham bread and slice, then cut each slice in half and toast on both sides. Spread lightly with butter. Open a jar of anchovies and lay one of the tiny fish on each strip of graham toast, squeeze a few drops of lemon juice upon it, sprinkle with paprika and set in the oven until very hot.
Butter narrow saltine wafers, spread them with anchovy paste, and set them in the oven long enough to become very hot. Serve two on each plate.
Butter seafoam wafers, sprinkle lightly with paprika, then drop upon them a very little grated Parmesan cheese, and set in the oven until they brown delicately about the edges.
Cut the larger bunches into smaller, all of uniform size. Lay on ice until just before luncheon when, tie a dainty bow of ribbon of a harmonizing color with the grapes, upon each bunch.
Divide a large bunch of selected grapes into smaller bunches of even proportion. With a camel's-hair brush varnish each grape thoroughly with the white of an egg. Dust carefully with granulated sugar. Tie to each cluster a bow of narrow white ribbon.