8 KATE AITKEN'S CANADIAN COOK BOO

CHEESE SQUARES

Temperature: 375°F. Time: 7 minutes

12 fresh bread cubes, 3” square 1 cup cheese, grated
1 egg 14 teaspoon salt

1 tablespoon milk Dash of cayenne

114 tablespoons melted butter

Cut the bread in cubes. Beat the egg till light; add the milk
and melted butter. Roll the bread cubes in this mixture, then in a
mixture of the cheese and seasonings. Place the cubes on a rack
on a cookie sheet; toast till the cheese melts. Serve hot from the
oven. Yield: 12 squares.

CRANBERRY COCKTAIL

2 cups cranberries l4 cup sugar
2 cups water 2 cloves or 14 stick cinnamon

Wash and pick over the cranberries. Add. the water; sim-
mer gently till tender; strain through a cheesecloth. To the
juice add the sugar and the spice you like best. If you don’t like a
spiced cocktail, add orange or lemon rind. Simmer for 5 minutes;
chill; serve in clear glasses with cheese crackers. Yield: 6 servings.

BROILED GRAPEFRUIT

Cut the grapefruit in half; remove the seeds and the skin
between the sections. Sprinkle very lightly with salt; chill until
just before serving. Sprinkle each grapefruit with a mixture of
brown sugar and nutmeg (!4 cup brown sugar mixed with 1 tea-
spoon nutmeg); broil in hot oven till sugar bubbles. Serve warm.

LIME MELON CUP

Scoop out balls of ripe melon, using 2 or 3 different kinds to
get color contrast. Fill cocktail glasses 24 full with melon balls;
add 1 cup fresh lime juice to each. Chill; garnish with slices of
candied cherries.

SPICED TOMATO COCKTAIL

4 cups canned tomato juice 1 tablespoon mixed pickling

2 tablespoons lemon juice spice
1 teaspoon salt 1 stalk celery, chopped

2 teaspoons white sugar 1 teaspoon parsley, chopped
1 medium onion, chopped 1 teaspoon chili sauce

2 bay leaves

Combine all the ingredients; blend well. Chill until ready to
serve. Strain; serve with tasty wafers. 8 servings.