STRAWBERRY COCKTAIL

Slice five or six large strawberries into each glass and squeeze over them the juice of an orange.  At serving time add one heaping teaspoon of powdered sugar and one tablespoon of shaved ice.

MUSK MELONS

Cut melon in half, seed and put on ice one hour before serving.  When ready to serve, fill with crushed ice and sprinkle with, powdered sugar.  Allow one-half melon for each person.  Very refreshing for summer luncheons or dinners.  For dinner serve before soup.

FILLED LEMONS

Select good-sized lemons; cut off tip to stand the lemon upright; cut top for cover.  Scoop out all the lemon pulp, and put in a bowl; put shells in a bowl of cold water.  For six lemons take one box of boneless sardines, six anchovies, and two green peppers, cut very fine.  Wet with lemon-juice until moist; fill in shells after wiping dry; insert a pimento on top; put on cover of lemon; serve on doily with horseradish and watercress.

RED PEPPER CANAPES

Mix together two chopped hard-boiled eggs, one tablespoon of chopped red peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two tablespoons of grated American cheese with sufficient melted butter to form a paste; spread over the rounds of fried bread and place in a very hot oven for about three minutes.  Serve on a folded napkin, garnished with watercress.

SALTED PEANUTS

Shell and skin freshly roasted peanuts and proceed as in salting almonds.

SALTED ALMONDS

Pour boiling water on the almonds; cool and remove the skins; dry thoroughly and brown in a hot oven, using a half tablespoon of butter or olive oil (preferably the oil) to each cup of nuts, which must be shaken frequently.  When brown, sprinkle well with salt and spread on paper to dry and cool.

A still easier way to prepare the nuts is to cook them over the fire, using a larger quantity of olive oil.  As the oil can be saved and used again, this method is not necessarily extravagant.

SANDWICHES

Bread should be twenty-four hours old and cut in thin, even slices.  If fancy forms are desired, shape before spreading with butter.  Cream butter and spread evenly.

ANCHOVY SANDWICHES

Pound the anchovies to a paste and mix with an equal quantity of olives stoned and finely chopped.

CELERY SANDWICHES

Two cups of chopped celery, two tablespoons of chopped walnuts, two tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.  Spread between slices of thin buttered bread.