Improved with Lea & Perrins' Sauce

"But, isn't there something new to serve at the beginning of a dinner in place of fruit, or soup, or oysters, or the now prohibited cocktail?"

Yes—there is—something new and delicious and different. It is the new "dinner appetizer"—the piquancy and "punch" of which come from the delicious appetizer dressing—seasoned with Lea & Perrins' Sauce.

This Appetizer Dressing is made by combining in the proper proportions, the finest table catsup with the finest table sauce—Lea & Perrins' Sauce—the original Worcestershire. It is the zest—the inimitable flavor and the unequalled seasoning power—of Lea & Perrins' Sauce which makes these new first courses for dinner worthy of the "Dinner Appetizer" name.

These new Dinner Appetizers are not only inexpensive and easy to prepare at home, but they seem to surround the home table with the attractive and costly atmosphere of the most luxurious hotel.

A wine, cocktail, sundae or other glass is placed in the center of a small plate. The appetizer—tomato, devilled egg, mushroom, shrimp, beet or olive—is arranged on lettuce leaves on the plate around the glass, and the glass is filled with the appetizer dressing. These are placed with an oyster or other fork on a service plate at each individual cover just before dinner is announced and create an attractive and appetizing impression as each guest enters the dining room. Each appetizer and lettuce leaf is dipped in the Appetizer Dressing just before it is eaten.

To vary the arrangement of these dinner appetizers the Appetizer Dressing may be served in a tomato shell, or a green pepper case from which all seeds and pulp have been removed, or in a little cup cut from bread, and fried in deep fat for forty seconds to brown and harden the surface.

APPETIZER DRESSING

Improved with Lea & Perrins' Sauce

• 2 teaspoonfuls of Lea & Perrins' Sauce.
• 4 tablespoonfuls of tomato catsup.

For every individual service desired, use the above proportions of Lea & Perrins' Sauce and tomato catsup. Add the Lea & Perrins' to the catsup, blend well, and put in the ice-box to chill.

Place this dressing in a chilled cocktail, sundae or other glass in the center of a small plate and serve surrounding with crisp lettuce leaves on which tomato, devilled egg, shrimp, sardine or other attractive dinner appetizers have been arranged. The lettuce and appetizers are dipped in the dressing with an oyster fork and eaten.

TOMATO APPETIZER

Improved with Lea & Perrins' Sauce

One tomato may be used for two services. Put the tomatoes in a wire strainer and quickly dip in and out of boiling water. Place immediately in cold water and peel. Place on ice to chill thoroughly. When ready to serve, quarter each tomato and recut each quarter into two or three parts, depending on the size. Arrange these on crisp lettuce leaves around a cocktail, sundae or other glass containing the Appetizer Dressing. Serve with an oyster fork. Dip each tomato and leaf in the Appetizer Dressing just before eating.

DEVILLED EGG APPETIZER

Improved with Lea & Perrins' Sauce

Use one hard-cooked egg for each individual service. Cut the egg in half and remove the yolk to a bowl. Add 1 tablespoonful of grated cheese, 1/4 teaspoonful of salt and a drop of Lea & Perrins' Sauce to each yolk of egg. Cream all together and refill egg white. Cut each egg half into four quarter pieces and place on lettuce leaves. Arrange the Appetizer Dressing in a glass in center of plate. Serve with oyster fork.

BEET BALL APPETIZER

Improved with Lea & Perrins' Sauce

Cut small balls from a cooked beet with a fancy potato ball cutter, or cut a small beet into quarters and recut each quarter into suitable sizes. Place the cut beets in a bowl and cover with vinegar. Chill. When ready to serve drain off vinegar and roll each piece of beet in finely grated cheese. Arrange on lettuce with the Appetizer Dressing in a glass in the center of the plate and serve with an oyster fork.

SARDINE APPETIZER

Improved with Lea & Perrins' Sauce

Cut large canned sardines into pieces easily handled with an oyster fork and arrange on lettuce with the Appetizer Dressing in a glass in the center of the plate.

SHRIMP APPETIZER

Improved with Lea & Perrins' Sauce

Arrange small canned shrimps on lettuce leaves, place the Appetizer Dressing in a glass at one side or the center of the plate and serve with an oyster fork. Dip each shrimp and leaf in the Appetizer Dressing just before it is eaten.

MUSHROOM APPETIZER

Improved with Lea & Perrins' Sauce

Remove the stems from fresh mushrooms, peel the caps and cook in slowly boiling, salted water for ten or fifteen minutes. If canned mushrooms are used, drain, remove stems and cook slowly in freshly boiling, salted water for five minutes. Drain the mushrooms, cool and place in ice box to chill. When ready to serve, arrange the mushrooms on crisp lettuce leaves and place the Appetizer Dressing in a glass in the center of the plate. Serve with an oyster fork. Each mushroom and lettuce leaf are dipped in the dressing just before eating.

LEA & PERRINS' CLAM COCKTAIL

Improved with Lea & Perrins' Sauce

• 25 clams with own juice.
• 4 cupfuls of water.
• 3 large stalks of celery.

Add the water and celery to the clams and juice and boil seven minutes. Strain through fine cloth and cool. Serve in cups, adding to each cup 1 teaspoonful of Lea & Perrins' Sauce.

NOTE.—Canned or bottled clam bouillon may be used in this recipe in place of the clams. In this case, use only 2 cupfuls of water and 2 cupfuls of the canned clam bouillon.

OYSTER OR CLAM APPETIZER

Improved with Lea & Perrins' Sauce

When oysters or clams are to be served on the half shell, place the Appetizer Dressing in a small glass in the center of each plate.