Clam Canapes I

3 dozen clams in shells.

cup water.

6 mushroom caps.

2 1/2 tablespoons flour.

2 1/2 tablespoons butter.

1/3 cup clam liquor.

3 tablespoons tomato catsup.

1 tablespoon lemon juice 9 drops Tabasco Sauce 1 teaspoon Sherry wine 1/2 teaspoon evaporated horseradish 1 teaspoon vinegar 1 teaspoon salt.

Wash clams, changing the water several times. Put in kettle, pour over water, cover and let steam until shells are partially opened. Remove clams from shells, reserving soft portions, and strain liquor through a double thickness of cheese-cloth. Brush, peel and chop mushroom caps. Cook with butter one minute, add flour and then pour on clam liquor. Bring to the boiling point and add catsup, lemon juice, Tabasco Sauce, wine, horseradish mixed with vinegar, salt and soft part of clams. Re-heat and serve on oval-shaped pieces of toast arranged for individual service on small fancy plates.

Clam Canapes II

Cut stale bread in one-third-inch slices, shape in two-and-one-half inch circular pieces and saute in butter. Spread with pate-de-foie-gras puree. Pipe around edge yolks of hard-boiled eggs, rubbed through a sieve, mixed with creamed butter and seasoned with salt and paprika. Inside of border arrange a ring of white of hard-boiled egg, finely chopped, and sprinkle with finely chopped parsley.

In centre place little neck clams, seasoned with Tomato Catsup, lemon juice, salt, Worcestershire Sauce, Tabasco Sauce and a few gratings horseradish.

Allen Canapes

Cut bread in one-fourth-inch slices and shape with a circular cutter two and one-half inches in diameter. Saute on one side only, until delicately browned. Spread sides which have not been sauted with watercress butter and with a pastry bag and tube pipe a border of the butter around circumference. Fill centres with caviare and finely chopped whites of hard-boiled eggs, used in equal proportions.

Allen Canape. St. Valentine's Canape. Dexter Canape.

Allen Canape. St. Valentine's Canape. Dexter Canape.

Fish Canapes

Remove caviare from can to strainer and pour over hot water to remove some of the oil. Drain thoroughly and season with lemon juice. Brush inside of small fish moulds sparingly with olive oil and put in a shallow pan of crushed ice. Cover bottoms with aspic jelly mixture, made from fish or white stock.

When set, cover body of fish with caviare, and add jelly mixture gradually, by spoonfuls, until moulds are full. Chill thoroughly, remove to crisp lettuce leaves, insert small pieces of truffle to represent eyes, and place on small plates for individual service.

Fish Canape.

Fish Canape. - Page 376.

Caviare Rissolettes

Roll puff paste to one-fourth inch in thickness, and shape with a small round cutter, first dipped in flour. Wet edges of one-half the pieces and place in centre of each one teaspoon Russian Caviare seasoned with lemon juice. Cover with remaining pieces and press edges firmly together. Fry in deep fat and drain on brown paper. Arrange for individual service on small plates covered with lace paper doilies. Serve as a first course at a formal dinner.