These are daintily arranged bits of bread cut into rounds, ovals or any fancy shape; sometimes toasted on one side; served most suitably at a luncheon or supper and eaten with a fork. Crackers are more suitable for some coverings. Much taste may be displayed in the arrangement of canapes.
Toast rounds of bread on one side, lay toasted side down on individual plates and cover the other side with chopped mushrooms cooked in a small quantity of water with butter, and lay one small broiled mushroom (or one that has been cooked the same as the chopped), cup side up, in the center. Garnish with lettuce, chervil, spinach or parsley.
Moisten hashed trumese with a little rich cream or brown sauce. Toast diamonds of bread on one side and dip the other side in melted butter. Scramble eggs soft and fine and place in center of toast, diamond shape, then cover the remainder of the toast with the trumese, making a diamond shaped border of it. Lay a piece of green string bean cut in diamond shape in the center; set in the oven a moment, serve on individual plates.
Mince trumese salad entrée fine and rub hard boiled yolks of eggs with some of the dressing; spread on untoasted side of strips of bread or thin wafers. Garnish plate with slices of lemon and tomato sprinkled with chopped parsley or with a leaf of parsley or spinach on each.
Drain Chili sauce and rub through strainer, place pulp in center of large wafer, surround with salted, riced yolk of hard boiled egg, finishing with a wreath of the riced white of egg sprinkled with chopped parsley. A leaf of green may be laid in the center of the Chili sauce. Toasted bread may be used.
Cover crackers or circles of toast with creamy cottage cheese. Make a border on cheese of small leaves of parsley and place a star or other shape of boiled red beet or carrot in the center. Serve with lettuce salad.
Ripe olives may be combined with cheese for canapes. Pastry wafers may be used.
An oxeye daisy, p. 31, may be placed in center of canape, in the wreath of parsley.
Sweet canapes may be prepared in great variety. The sandwich filling of cocoanut moistened with cream, with dates, figs or raisins would be very pretty if wafer were spread with the sweet pulp, then covered with cocoanut decorated with citron or angelica and candied cherries in fancy shapes or chopped. Pastry wafers would be especially suitable for some of the sweet canapes.
Roll strips of trumese salad entrée in crisp lettuce leaves, fasten with Japanese toothpicks and serve on crackers or strips of zwieback or with crescent sandwiches of bread and butter; or the salad without the toothpick may be snugly rolled in a bread and butter or bread and oil sandwich.