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NO. 10. ICE PLANE.
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NO. 17. HORS D'OEUVRES.
Hors d'ouevres are relishes which are passed between the courses.
1. Olives.
2. Small heart stalks of celery and radishes in the same dish.
3. Curled celery. The celery is cut in two-inch lengths, which are scored across the ribbed side and side and then out in narrow strips down to a quarter of an inch of one end. The pieces are then placed in cold water to make them curl.
4. Radishes out in fancy shapes.
5. Pim-olas (olives stuffed with red peppers).
