Cut bread into slices 2 inches thick; then cut either into rounds or 4 1/2 inches long by 3 inches wide; remove part of bread from center, leaving a 1/2 inch wall. Butter and brown in oven.

Caviar Canape

On toasted bread cut round, lay slice tomato, put layer of caviar in center of slice, yolk hard boiled egg put through ricer on side and white of egg put through ricer on the opposite side of caviar and pearl onions on top caviar.

- Mrs. D. H. Howe

Salted Almonds

1 lb. Jordan almonds 1/2 tablespoon olive oil

Blanch the almonds by pouring boiling water over them; dry thoroughly - better let stand until next day; put nuts into a pan and pour oil over them; stir until each nut is oiled; place them in a cool oven, stirring them often until an even light brown. When done, sprinkle with salt.

Sardine Canapes

Mix the yolk of hard boiled eggs with an equal amount sardines rubbed to a paste; season with lemon juice and spread on thin slices of toast. The white of the eggs rubbed through a sieve may be sprinkled on top.

- Mrs. J. H. Mitchell

Anchovy And Sardine Canape

On 1 slice tomato lay 2 small sardines and 1 anchovy, with chipped onion on side of plate.

- Mrs. D. H. Howe

Anchovy Paste Canape

Cut toasted bread into fancy shapes and spread with anchovy paste.