SARDELLEN

Take one-quarter pound salted sardellen and soak in water over night.  Bone the next morning, put in cloth and press until dry; chop very fine, almost to a paste; take one-half pound sweet butter, stir to a cream and add the sardellen.  Serve on toasted cracker or bread.  Sprinkle with the grated yellow and grated white of egg.

STUFFED EGGS

Hard boil eggs, drop into cold water, remove shells, cut each in half lengthwise.  Turn out yolks into a bowl.  Carefully place whites together in pairs, mash yolks with back of a spoon.  For every six yolks put into bowl one tablespoon melted butter, one-half teaspoon mustard (the kind prepared for table), one teaspoon salt, dash of cayenne pepper.  Rub these together thoroughly with yolks.  Make little balls of this paste the size of the yolks.  Fit one ball into each pair whites.

NUT AND CHEESE RELISH

Mix one package cream cheese with one cup of chopped nut meats, one teaspoon of chopped parsley, two tablespoons of whipped cream, salt and red pepper.  Roll into balls and serve cold, garnished with parsley and chopped nuts.

GRAPE-FRUIT COCKTAIL

Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds.  Clean the shells; cut the edges with a sharp knife into scallops and throw them into cold water.  Set the pulp on the ice.  At serving time put a teaspoon of cracked ice in the bottom of each shell; fill with the pulp, mixed thoroughly with powdered sugar and a little sherry, if desired; and place a maraschino cherry or bit of bright-colored jelly in the centre of each.  Lay on paper doilies or surround with bits of asparagus fern.

AMBROSIA

Fill glass with alternate layers of sliced orange and cocoanut; cover with powdered sugar and place a maraschino cherry on the top of each.

PEACH COCKTAIL

Fill the glasses with sliced peaches; cover with orange or lemon juice; sweeten to taste; add a little shaved ice and serve.

Apricot and cherry cocktails may be made in the same way.

RASPBERRY COCKTAIL

Mash a pint of ripe, red currants; strain them through cheesecloth; pour the juice over a pint of red raspberries and set on the ice to chill.  At serving time sweeten to taste and pour into the glasses, putting one teaspoon of powdered sugar on the top of each.

PINEAPPLE AND BANANA COCKTAIL

Take equal parts of banana and fresh or canned pineapple; cut into small cubes and cover with lemon or pineapple juice.  Serve in glasses or orange shells placed on autumn leaves or sprays of green fern.