Includes many of the same ingredients used in Antipasto, but each is varied by the sauce. A traditional hors d’oeuvres includes:

• Hardboiled egg, masked with mayonnaise and decorated with drained capers
• Celery stalk and scallion, radishes, olives
• A small slice of Pate Maison Sardines and tuna fish, but put a dab of mayonnaise on the tuna fish and decorate with a strip of pimiento.
• Tomato slices
• Haricots Blancs (white bean salad)
• Vegetable Salads—any plain-cooked chilled vegetable, coated with Vinaigrette dressing
• Celeri Remoulade
• Artichoke Hearts
• Anchovy fillets

The essential dressings for an hors d’oeuvres are mayon­naise; and Vinaigrette, which is also the true French dressing used for salads.

For last minute preparation of hors d’oeuvres vegetables, a basic Vinaigrette is 1 tablespoon of vinegar to 3 tablespoons of good olive oil, plus salt and pepper to taste, and these may be sprinkled directly into a mixing bowl after which the gentle mixing and turning will suffice to combine the dress­ing.

A traditional molded chicken liver paste, to be used either as a cocktail spread with salted crackers or served in a small wedge as part of a hors d’oeuvres plate.

• 1 pound chicken livers
• 1 white onion
• ¾ cup rendered chicken fat (or melted butter)
• 1 tsp salt
• ½ tsp mace
• ¼ tsp nutmeg
• 1½ tsp dry mustard
• 1/8 tsp anchovy paste
• 4 T grated white onion
• 1 T cognac brandy

Step 1:
Wash livers, trim away any discolorations, place in a saucepan, add the whole peeled onion, barely cover with cold water and bring to a boil.

Cover, reduce heat and simmer 20 minutes. Drain and discard the onion.

Grind the livers very very finely, using the finest blade of the grinder and putting them through a second time if neces­sary to reduce them to a smooth paste.

Add all the other ingredients, mixing very thoroughly. Pack in a straight-sided mold, cover with waxed paper, and chill overnight.

Step 2:
Unmold on a plate and slice thinly, for hors d’oeuvres— or serve in a ring of crisp salted crackers, for cocktail hour.

• 8 slices very fresh white bread, crusts removed
• Butter
• Soft Cheddar spread

Butter the bread, spread with cheese; roll up the slices— easily done by placing the bread buttered-side up on a damp kitchen towel. Fasten the rolls either with extra butter or by a toothpick; place in a shallow pan beneath the broiler flame and toast evenly on all sides . . . about 5 minutes over all.

• 3 cups sugar
• 2½ cups coconut, grated
• 1 cup milk
• 1 tablespoon butter

Boil together the sugar, coconut, and milk until mixture forms a soft ball in cold water. Remove from heat. Add butter and beat until mixture begins to sugar. Drop in small mounds on wax paper or greased cookie sheets. Yields 3 dozen.

• ¼ cup honey
• ½ teaspoon cinnamon
• 30 pecan halves
• 1 can refrigerator biscuits

Blend honey and cinnamon. Divide among 10 greased muffin cups. Put 3 pecan halves in each. Open can of prepared biscuits. Place one in each cup. Bake in 475 °F. oven for 8 to 10 minutes. Serves 5.

• 1 recipe for refrigerator rolls
• 2 tablespoons butter, melted
• 4 tablespoons sugar
• 1 teaspoon cinnamon
• 2 tablespoons pecans, chopped

Roll out dough on floured board to 1/2 inch thickness. Spread mixture of butter, sugar, cinnamon, and chopped pecans onto dough. Roll and cut into 1/2-inch slices.

For the topping:

• 2 tablespoons butter
• ½ cup brown sugar
• 1 tablespoon water
• ½ cup pecans, chopped

Mix together butter, sugar, and water. Cook slightly, about 3 minutes. Pour into baking pan or muffin tin. Sprinkle chopped nuts over mixture. Top with roll slices. Set in warm place to rise until double in size. Bake in hot oven (400°F.) for 15 to 20 minutes. Yields 4 dozen.

Plunge peaches in boiling water. Skin and cool and cut away all rotten spots. Cut and put into glass receptacle. Boil sugar and 1 quart of water together for 5 minutes. Pour immediately over peaches. Stir well. In 24 hours, add yeast. Stir well twice a day. In 15 days strain fruit off. Return to receptacle. If not very sweet, add 1 pound sugar. Bottle again in 1 month, leaving sediment.
Drink within 1 year

• 1½ cups flour, sifted
• ¾ teaspoon salt
• ½ cup shortening
• 3 tablespoons cold water
• 1 cup whipping cream
• 2 tablespoons confectioners’ sugar
• Pinch salt
• 2 drops vanilla extract
• 2 cups strawberries, sliced

Sift flour and salt together; cut in shortening; sprinkle with water until dough begins to stick together. Divide dough into six parts. Roll each to circle 1/8 inch thick. Line pans with dough; trim and flute edges. Prick dough with fork. Bake at 440°F. for 15 minutes or until golden brown. When cooled fill with strawberry cream.
Beat whipping cream until stiff. Add sugar, salt, and vanilla.
Mix until blended. Fold in strawberries. Spoon into individual piecrusts. Serves 6.

• 36 large black cherries, pitted
• 2 tablespoons sugar
• 2 cups cherry brandy at least 84 proof
• 1 pint ice cream

Cook cherries and sugar over low flame till juice becomes thick. Remove from heat. Pour into serving dish. Add cherry brandy. Light and stir as flame burns. Pour over servings of ice cream. Serves 3.

Ingredients:

• 1 cup salted water
• 1 head cauliflower
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 hard-boiled eggs, chopped
• 2 tablespoons pimento, chopped
• 3/4 cup green onions, finely chopped
• 1/4 cup buttered crumbs
• 2 teaspoons cheese, grated

Bring salted water to a boil. Add whole cauliflower, cover, cook about 15 minutes, or until cauliflower is tender. Remove from pan. Cool.

Melt butter. Add flour, stir in milk. Cook until thick and smooth. Add salt, pepper, eggs, pimento, and green onions. Sim­mer 5 minutes.

Place cauliflower in greased baking dish or pan. Remove top, scoop out center. Fill center with sauce and replace top. Pour remaining sauce over cauliflower. Sprinkle with crumbs and cheese. Bake in 375 °F. oven for 30 minutes. Serves 4-5.