This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Whole anchovies for garnish
Anchovy paste, which comes in tubes, jars or bottles, may be utilized, or whole anchovies may be reduced to a smooth paste with a wooden spoon. Season with lemon-juice and spread the paste on the prepared pieces of bread. Split anchovy-lengthwise and lay the halves diagonally across the canape, marking the point where they cross by a little pyramid of riced yolk of hard-cooked eggs. Petal-shaped pieces of the hard-cooked white may radiate from this center pyramid. A large anchovy curved around a circle of hard-cooked egg in the center of a canape is also effective. The anchovies may be omitted from the garnish.
6 portions prepared bread 3 tablespoons caviar
3 tablespoons white onion chopped fine
Garnish of green pepper or hard-cooked egg
Caviar, which is the salted roe of the sturgeon, is highly esteemed by epicures as an appetizer. It is usually served with minced raw onion and decorated with hard-cooked egg and minced pickles. A favorite arrangement is to have an oblong canape two by four inches, one half covered with the minced raw onion and the other half with the caviar. The striking difference in the colors is very effective. A sliver of green pepper may lie just where the two mixtures meet and little points of the green pepper extend out on each side, or a circle of the white of hard-cooked egg may decorate the center of the half covered with caviar and a little mound of the riced yolk ornament the section covered by the chopped onion.
Garnish of red pepper or pickled beet
Spread on the prepared bread a paste made by mixing equal proportions of cream cheese and chopped stuffed olives. Garnish with a quarter-inch border of the chopped olives and a star of red pepper or pickled beet in the center of each canape.
6 portions prepared bread
3 tablespoons pate de foie gras paste or imitation pate de foie gras
1/4 cup cream Cayenne pepper Salt Parsley
Add the cream and seasoning to the paste. Rub through a fine sieve and spread on portions of fried bread. Garnish with parsley.
Imitation Pate de Foie Gras
1/4 onion, chopped Salt and pepper Mustard or celery salt
Carefully clean, cook and chop chicken livers and mash them to a paste with a wooden spoon. Chop the onion fine and fry in the fat till yellowed. Place the livers, the fat and the onion in a cup, mix well and season with pepper and salt, and either mustard or celery salt, according to taste. Place at once on ice. This preparation makes excellent sandwiches.