These are served at dinner or luncheon in the place of shell-fish, immediately before the soup, or they may precede the shell fish.

Anchovy Canapes

Mash three anchovies, add a teaspoonful of onion juice, the yolk of a hard-boiled egg, a dash of pepper and a tablespoonful of olive oil. Cut rounds from thin slices of brown bread, toast them quickly, spread with soft butter, then with the anchovy mixture. Garnish with slices of pimolas and the white of the egg pressed through a vegetable press. Dish on paper mats on a heated plate, and send to the table.

Sardine Canapes

Make precisely the same as anchovy canapés, using two sardines.

Caviar Canapes

Turn the desired quantity of caviar from the jar into a little bowl; add a tablespoonful of lemon juice and a dash of tabasco. Have ready a little finely chopped onion and hard-boiled egg pressed through a sieve, white and yolk separate. Cut rounds or squares of bread, toast them quickly, spread with butter, then with the caviar mixture, garnish with chopped onion and hard-boiled egg, and send to the table,

Tongue Canapes

Chop two ounces of cold boiled tongue very fine; add to it a tablespoonful of olive oil, a dash of pepper, a half teaspoonful of Worcestershire sauce, and use precisely the same as the preceding mixture.

Oyster Canapes

Toast brown bread, butter it quickly, cover the top neatly with pickled oysters, and send at once to the table.

Fish Canapes

Mince cold boiled fish. To each half cupful add a tablespoonful of lemon juice and a tablespoonful of olive oil. Rub the spoon with garlic, stir the fish, then add a half teaspoonful of salt and a dash of tabasco. Cut white bread into squares or rounds, toast quickly and spread with butter; put over it the fish mixture, garnish with pickled oyster crabs, and send at once to the table.

These are the most sightly and elegant of the canapés.