Hors d'Oeuvres, Cocktails and Savories.

1. Alligator Pear Cocktail

Cut two fine alligator pears into small balls with a French potato cutter; chill thoroughly and serve in cocktail glasses mixed either with sherry or with French dressing.

2. Anchovy Aigrettes

Break six boned anchovies into small pieces. Heat two tablespoons of thick cream sauce (No. 123) with one of grated Parmesan cheese; add the fish and plenty of paprika. Stir until thick; then cool. Drop teaspoonsful of the paste into batter (No. 446) and then, into hot fat to fry until brown. Drain, sprinkle with the cheese, and serve hot.

3. Artichokes And Appetitsild

Cut the stems, outside leaves and points from six fine artichokes; then parboil. Remove the leaves and chokes and chill the hearts. Dip six firm slices of tomato in French dressing; place a heart on each filled with mayonnaise, and garnish the edges with appetitsild.

4. Artichokes And Caviar

Proceed as above, but fill the hearts with caviar, on which place a thin slice of lemon cut in quarters. Pipe the edges with mayonnaise and garnish with shelled shrimps curled over the edge.

5. Canape A L'Exposition

Fry six thin rounds of bread. Chop three tablespoons of cold chicken or ham and two anchovies, and pound to a paste. Add a tablespoon of thick cream and season with chile powder. Then spread on the toast. Sprinkle with grated cheese and brown in the oven.

6. Caviar Pancakes

Make very thin, small pancakes from any good recipe. Spread quickly with caviar, seasoned with onion juice, lemon and paprika; roll each lightly, cut off the ends on the bias and serve very hot.

7. Caviar And Shrimps

Spread six rounds of toast with mayonnaise and cover with slices of tomato. Place a mound of caviar, seasoned with lemon and onion juice, on each and garnish with shrimps.

8. Chicken Liver

Saute two pairs of chicken livers in some of the chicken fat; rub to a paste with two tablespoons of thick cream, season highly with salt and paprika and add a tablespoon of grated Parmesan. Spread thickly on rounds of toast and keep warm. Stir over the fire a well-beaten egg, a tablespoon each of cream and grated cheese. When it thickens pour over the toast and serve.

9. Crab Or Shrimp Cocktail

Beat a cup of mayonnaise into one of whipped cream and half a cup of unsweetened tomato catsup. Mix it with a cup of crab meat, kept in large pieces, (or a cup of fresh shrimps); chill on ice and serve in cocktail glasses embedded in ice.

10. Croutes A La Stanley - English

Fry six small rounds of bread; brown in deep fat; drain and force a pyramid of either Devonshire cream or whipped cream on each piece with a pastry bag. Cut boned anchovies into narrow fillets and decorate each pyramid with them.