From the Archives . . .

Time for Spring Cleaning has arrived, and Cafe Drake presents for your delectation a few dusty old gems, still full of sparkle and essential to your kitchen repertoire. This is true short-order cooking!!

CANAPES

Two of the quickest recipes we know, and made from ingredients likely to be in any pantry, these Eisenhower-era nibblers are perfect for unexpected guests during the cocktail hour.

OLIVES AND BACON
Wrap a fat pimento-stuffed olive with a strip of lean bacon. Broil until just crisp and serve hot.

PICKLE DILLIES
Use a small mouth glass to cut circles from a loaf of good bread. Top with a couple of slices of dill pickle, sprinkle with grated cheese and pop under the broiler until piping hot.

SOUP AND PASTA

COLD CREAM OF CHICKEN SOUP INDIENNE
In a deep saucepan, saute 3 large onions and 2 bay leaves in 3 T. butter until onions are soft. Add 4 T. curry powder and enough flour to make a smooth paste. Add 4 cups chicken broth and 3 cups whole milk. Heat to combine flavors then remove from flame. Refrigerate until very cold (at least 4-6 hours) and serve with chopped chives and croutons.

SPAGHETTI WITH SAUCE ORIENTALE
Saute 1 sliced onion, 2 small tomatoes (chopped) and 5-6 large mushrooms of any variety in 3 T. butter. Add 1 cup dry white wine and 1 cup heavy cream. Cook gently for a few minutes until thickened. Add 6-8 chopped mint leaves and 1/4 cup chopped parsley. Toss with hot spaghetti and serve.

SAUCE CARUSO
Separately, saute 1 lb. chopped chicken livers and 1 lb. chopped mushrooms. Combine with a large jar of your favorite spaghetti sauce, 1/3 cup of Maderia wine and salt and pepper to taste. Simmer for a few quick minutes and serve over fettucini or toasted baguette slices.