Cream Cheese Canape

Spread rounds of bread with softened cream cheese, place a slice of tomato over it; put thick mayonnaise forced through a pastry bag with a star tube, to form a border around the tomato. Garnish with tiny cheese balls rolled in minced parsley.

Grated Cheese Canapes

Spread rounds of bread lightly with French mustard, sprinkle with finely grated cheese and minced stuffed olives. Sprinkle with paprika.

Crab Or Lobster Canape

Cut out rounds, diamonds or hearts of bread 1/4 inch thick and 2 inches in diameter. Brush with butter and brown, on one side only, in the oven. When cold spread untoasted side with minced crab or lobster mixed with mayonnaise. Garnish with minced green peppers or chopped olives.

Shell Fish Canape

Lobster, crab or shrimps minced very fine and mixed to a paste with a well-seasoned mayonnaise. Spread on the prepared bread and garnish with stuffed olives. Or for a more elaborate canape, the bread may first be spread with a thin layer of caviare, then the fish mixture. Any cooked fish such as halibut, salmon or tuna may be used in place of crab or lobster.

Sardine Canape

Bone and mash sardines; season with lemon juice and Worcestershire sauce. Mix to a paste and spread on the prepared bread. Garnish with hard cooked eggs pressed through a sieve or gherkins cut in fan shapes.

Caviare And Egg Canapes

Cut thin slices of graham or whole wheat bread. Butter each side and brown delicately in the oven. Allow half a hard cooked egg for each service. Remove yolk, mash and mix with an equal quantity of caviare. Fill each half of egg white with the mixture, heaping it high in the center. Chop equal quantities of pimentoes and onions cut very fine. Season with a little mayonnaise. Spread on the bread, set the stuffed egg in the center and garnish with slices of stuffed olives.

Smoked Salmon Canapes

Cut fresh bread in half inch slices, then cut round with a biscuit cutter. Spread both sides with butter and brown in the oven or fry in a frying pan. Allow one hard cooked egg for two persons. Chop the white fine and press the yolks through the potato ricer or coarse sieve. Place thin slices of smoked salmon on each round of bread; arrange a border of the egg white around the edge of the bread and sprinkle the sifted yolk over the top of the salmon, keeping most of it in the center. Serve on individual plates.