STUFFED YELLOW TOMATOES

Take small yellow tomatoes, scrape out the centre and fill with caviar.
Serve on lettuce or watercress.


A DELICIOUS APPETIZER

Take as many slices of delicately browned toast as people to serve,
several large, firm tomatoes sliced, one green pepper, and store cheese.
Place a slice of tomato on each slice of toast and season with salt and
pepper and a dot of butter. Place several long, curly strips of pepper
around the tomato, and cover with a thin slice of the cheese. Place in
the oven until the cheese is melted. Serve piping hot.


CELERY RELISH

Boil about six pieces of celery root. When soft, peel and mash. Season
with salt, pepper, a little onion powder, a teaspoon of home-made
mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on
the top of the pyramid, and on top of that either a little well-seasoned
caviar or some sardellen butter shaped in a pastry bag. Serve on a slice
of beets and a lettuce leaf.


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,