Fruit Relish

Grape fruit pulp, bananas, sliced and quartered, mixed with shredded pineapple, using half as much pineapple as either grape fruit or bananas, strawberries cut in halves. Altogether 2 cups of fruit. Pour over fruit 1/3 cup of sherry, 3 tablespoons of apricot brandy, 1/2 cup of sugar and a few grains of salt. Chill thoroughly, and serve in sherbet cups as first course at luncheon.

Caviare Medallions

Cut cold, boiled potatoes into slices 1/4 an inch thick. From these stamp out rounds the size of a silver dollar, and marinate in oil and vinegar. Wipe the oil from anchovies put up in oil, then divide each into 3 strips. Set these on the edge of the potato rounds, and fill the center with pickled beet-root chopped fine. Above the beetroot set a half teaspoon of caviare. Finish with a tiny figure cut from cooked white of egg. Set these in a circle on serving dish. Make other medallions, using round of beet-root as the foundation and chopped white of egg in place of the beet-root. Finish the same as the first medallions. Dispose these in the center of the dish. Make other medallions with beet or potato as the founda-tion and sifted yolk of egg (cooked) in the center, and dispose on the plate. Garnish the plate with stuffed olives and parsley. Have these passed as the first course at luncheon or at a chafing-dish supper.

Oyster Cocktails

2 dozen small oysters, 1 tablespoon horseradish, 1/2 teaspoon tobasco sauce, 1 tablespoon vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon tomato catsup, 1/2 teaspoon salt. Mix the sauce well and place on ice an hour before serving. Have oysters ice cold. Put 3 or 4 oysters in a punch glass, and add 1 or 2 tablespoons of sauce to each glass.

Hot Chicken Sandwich, Indienne

Remove the flesh from the bones of cold stewed or roast chicken and chop the meat, not too fine (use bowl and knife). Have ready rounds of toasted white bread. Spread these with butter and then generously with chicken and press together in pairs. When ready to serve pour over very hot chicken gravy. Serve with cabbage or celery salad or stewed cranberries. In making the sauce use 1/4 a teaspoonful of curry powder with each 2 tablespoonfuls of flour. The better the chicken broth for the sauce the better the dish will be. Baking powder biscuit, split and toasted or English muffins may replace the bread.

Oyster Cocktail

(Mrs. H. B. Robert.)

Serve oysters in cocktail glasses or cases made from green peppers placed on bed of crushed ice. 1 tablespoon Blue Point catsup, 1/2 tablespoon vinegar or lemon juice, 2 drops tobasco, salt,1/2 teaspoon Worcestershire sauce, 1 teaspoon finely chopped celery. Mix ingredients. Chill thoroughly and serve.