with sliced pickles and parsley.

7.—TUNA CANAPÉS

Chop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas.

8.—CELERY RELISH

Cut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pepper, and Worcestershire sauce. Garnish with a small piece of celery top.

9.—CHEESE AND APPLE RINGS

Pare and core apples, and cut in one-third-inch slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika.

10.—SPANISH CHEESE

Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory.

11.—CANTALOUPE COCKTAIL

Cut melon in small cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold.

12.—FRUIT COCKTAIL

Cut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in glasses, and garnish with a Preserved Cranberry (see No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage.

13.—WINTER CHILI SAUCE