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Appetizers (PPETIZERS which are served)

PPETIZERS, which are served at the beginning of a meal, are invitations to the feast, as it were, because their piquant flavors or high seasonings stimulate digestion to wait on appetite. Native oysters and clams on the half-shell, or imported caviar (the salted roe of sturgeon), or anchovies (tiny fish) served as canapés, constitute this course at formal dinners; but for other meals the fruit cocktail forms a pleasing introduction, especially at luncheons. This dainty appetizer, served in its appropriate glass, set on a linen or paper doily on a plate, is not only very palatable, but may form part of the table decorative scheme. 12 oysters OYSTER COCKTAIL No. 1 1 teaspoon grated horseradish 1 teaspoon tomato catsup 1 saltspoon salt Dash of red pepper 1 teaspoon tabasco 2 tablespoons lemon juice Put three oysters in each glass. Mix the horseradish and sea sonings and pour the sauce over the oysters. 12 oysters OYSTER COCKTAIL No. 2 1 tablespoon lemon juice 1 tablespoon tomato catsup 1/2 saltspoon paprika 1 saltspoon salt 5 drops tabasco 1 tablespoon Worcestershire sauce Put three oysters in each glass. Make a sauce of the other ingredients and pour over the oysters.