Hot appetizers

Hot appetizers should preferably be prepared just before they are to be served. Small cocktail sausages or frankfurters may be cooked in a covered skillet until lightly browned, drained on soft paper and kept warm in oven. Then they should be impaled on toothpicks before serving. Stuffed olives, oysters, shrimp, or wedges of canned pineapple wrapped in bacon should be broiled just before they are to be served. Codfish balls and cheese balls should be fried in deep fat, drained and served immediately.

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