Tomato-Celery Cocktail

Slice fresh tomatoes in 1/2 inch slices, marinate in French dressing. Serve on crisp lettuce with minced celery and olives combined.

Coffee Syrup

Follow directions for sugar syrup, using strong coffee instead of water, and boiling for ten minutes instead of five minutes.

Sugar Syrup

1 cup sugar
1 cup water

Put sugar and water in a saucepan and stir until sugar is dissolved.  Bring to boil, and boil without stirring for about five minutes. Cool. Pour into covered jar and keep in refrigerator cabinet, using as needed.

French Fried Onions

Peel and cut onions in slices and separate into circles. Salt and pepper, dip into milk, then into the flour or bread crumbs. Fry in preheated fat until a golden brown. Shake onto a sheet of paper to absorb any fat.

Variation: Asparagus, cauliflower, green pepper, egg plant, or celery. These vegetables should be pre-cooked for a few minutes and thoroughly drained.

Cole-slaw

1- Remove the outside leaves of a firm young cabbage. Cut in quarters and with a sharp knife cut off very thin slices. Let stand in cold water one-half hour.

2- Drain and mix with enough sour cream dressing to moisten well.

3- Chopped green pepper may be added if desired.

4- Keep in covered jar in refrigerator cabinet until needed.

Canape Suggestions

1- Cream cheese, with onion, served on crackers.
2- Caviar and cream cheese, combined and served on crackers.
3- Small circles of white bread with chopped watercress and slice of cucumber.
4- Creamed American cheese spread on bread rolled with strip of bacon-toasted.
5- Roquefort cheese, creamed with butter, spread on bread, rolled and toasted.
6- Potato chips spread with anchovy paste.
7- Sardines creamed with mayonnaise, grated onion and lemon juice served on toast.