APPETIZERS 9

POTATO CHIP TASTY BITS

Buy potato chips; crisp before ‘using. Scrape some onion;
] teaspoon is just right for a 4-ounce package of cream cheese.
Soften the cheese with a fork; add the onion, some salt and pepper
and a speck of cayenne. Pile by spoonfuls on top of the potato
chips and serve. Serves 6.

RHUBARB COCKTAIL

3 cups cold water 1 tablespoon orange rind,
34 cup white sugar grated
V4 teaspoon cream of tartar 1 teaspoon lemon rind, grated
6 cups rhubarb, diced 2 tablespoons lemon juice
1-3” stick cinnamon l6 cup orange juice

Measure | cup water, the sugar and cream of tartar into a
saucepan; boil together for 5 minutes; cool. Combine the remaining
2 cups of water and the rhubarb; add the cinnamon, grated
orange and lemon rind. Simmer for 8 minutes; strain. Add the
cooled syrup and the fruit juices. Pour into a sterile jar and store
in the refrigerator. Before serving, add an equal quantity of ice
water or ginger ale. Serves 8.

TOMATO JUICE COCKTAIL

2 cups tomato juice 3 tablespoons lemon juice

] teaspoon onion, grated Dash of pepper and paprika
2 teaspoons celery, chopped 114 teaspoons salt

2 teaspoons horseradish V4 teaspoon white sugar

Measure all the ingredients into a large jar; shake until well
blended. Let chill until ready to serve. Strain; serve with cheese
wafers. 10 servings.