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Stew inch-lengths of celery until soft; run through a vegetable press; mix with a thin white sauce, seasoning with paprika, salt and a dash of onion juice; boil up once and put into a pudding dish with alternate layers of lightly toasted bread which have been dipped into the salted water poured off from the boiled celery. Cover and set in the oven for ten minutes, then serve in the bake-dish. A pleasant accompaniment to chicken or veal croquettes.

Cut bread into very thin slices and remove all the crusts. Butter lightly, and between every two slices lay an extremely thin shaving of chicken or cold roast veal. Press the slices of bread firmly together, lay on a toaster and toast each to a delicate brown. Serve at once. These are especially nice with cucumber salad.

Butter seafoam or snowflake crackers and dust with celery salt and a little paprika. Set in the oven until very hot, then serve.

Spread crackers with anchovy paste and set in the oven until very hot before sending to the table.

Cut thin slices of bread into rounds; toast delicately on both sides, lay a coiled anchovy on each round and set in the oven for three minutes to heat.