In the matter of hors-d'oeuvres, the two above names have the same meaning. The preparation consists of small slices of the crumb of bread, about one-quarter inch thick, slightly-toasted and with a garnish on one of their sides, the garnish being a matter of taste.

But the best garnish, for canapes or toast, is fresh butter combined with a fine mince of white roast chicken-meat, the meat of shell-fish or fish, or cheese, etc.

Whatever be the garnish it is always best to put plenty of butter on the pieces of toast while they are still hot, with the view of keeping them soft.

When the garnish consists of a puree, i. e., a compound butter, I advise the use of a piping-bag fitted with a grooved pipe, for laying the preparation upon the toast.

The shapes given to the toast may be as fancy dictates. They should never exceed one and one-half inches in diameter.