Canapes are served hot and are thin slices of bread, sauted in butter or browned in the oven. They are cut in circles or strips. Sometimes they are used as the first course at a luncheon and sometimes as a dessert.

Anchovy Or Sardine Canapes

Spread strips or rounds of sauted bread with anchovy or sardine paste that has been mixed with a little lemon juice. Arrange on top rosettes of hard-boiled eggs chopped fine, the white and yolks arranged separately or in alternate lines.

Ham Canapes

Cut thin slices of bread in rounds with a large biscuit cutter. Saute in butter or brown in the oven. Chop boiled ham very fine, mix with mustard and a little cream spread on the bread, cover the top with grated cheese with a sprinkling of paprica, put in a hot oven for a few minutes for the cheese to melt.

Cheese Canapes

Cover pieces of sauted bread with grated parme-san cheese, sprinkle with salt and paprica, brown in the oven. Serve at once.

Chicken Canapes

Chop chicken and celery very fine, half and half, season highly, mix with gravy, stock or cream spread on sauted bread and serve with thin slices of hard-boiled egg in rows down the center.

Prune Or Fig Canapes

Soak the fruit in cold water for ten minutes, cook in a little hot water till tender, cut the figs in quarters, remove the stones from the prunes. Stew the fruit with sugar and a little water, using one table-spoonful of sugar and a half cup of water to a cup of the fruit. When the sugar and water is mostly cooked in the fruit, add two tablespoonfuls of sherry wine, cook for two or three minutes and place on sauted squares or rounds of bread, cover the top with whipped cream. These make a very nice dessert and can be cooked on the chafing dish.

Fruit Canapes

All kinds of preserved fruit can be used, the fruit being heated and a little wine added if cared for, placed on the sauted bread, covered with whipped cream. Peaches and pineapple are particularly good served in this way. A little brandy can be added to the peaches.

Alexandra Canapes

Butter small rounds of toasted bread, cover each piece with anchovies. Scatter over them hard-boiled eggs, olives and capers chopped together very finely.

Apricot Canapes

Cut thin slices of bread into rounds. Saute a delicate brown in hot butter, cover with apricot marmalade and dot with whipped cream.

Anchovy-And-Egg Canapes

Cut bread in slices one-fourth inch thick and cut into diamond or round shapes. Spread with butter and brown in oven. When cold have ready some fresh butter beaten to a cream. Into this beat Anchovy paste to tint and flavor as desired. Spread the bread lightly with the butter. Set a slice of hard cooked egg in the center. Pipe a narrow thread of butter around the edge and fill the space between the egg and the edge with very finely chopped pickled beets. Serve cold as an appetizer at luncheon or dinner.