Canapé of Caviare, Egg and Cucumber

Butter rounds of Boston brown bread; press upon them rings of hard boiled egg whites. Fill the ring with a mixture of 1 teaspoon minced onion, 1 tablespoon caviare, 1 tablespoon soft butter and 2 teaspoonfuls of lemon juice. On top place a slice of cucumber dipped in French dressing.

Caviare Canapé

Toast slices of bread and cut them into strips 4 inches long and 2 inches wide. Spread with the following mixture: 1 tablespoon caviare, 1 tablespoon soft butter, cayenne, 1 teaspoon grated onion, juice of 1/2 lemon. Serve with a radish on each plate.

Canapé, Indian Style

1/4 cup cooked ham. 1/4 cup butter. 1/4 cup cooked chicken. 1/2 teaspoon curry. 1 tablespoon apple chutney. Salt and pepper.

Pound ingredients in a mortar, pass through a sieve, and spread on rounds of bread, fried and cooled. Top off with an olive.

Tomato Canapé

2 large tomatoes. 1 tablespoon butter, 1 cup mayonnaise. 1 tablespoon anchovy paste.

Spread rounds of fried bread (when cold) with the anchovy paste and butter rubbed together. Lay a slice of tomato on each and top with mayonnaise.

Canapé of Olives and Pimientos

1 tablespoon caviare (or anchovy paste). Cayenne. Pimolas.

1 tablespoon soft butter. 1/2 can pimientos (Mexican red peppers). Juice of 1/2 lemon.

Fry rounds of bread and allow to cool. Spread lightly with the caviare and butter rubbed together, and seasoned with the cayenne and lemon juice. Place a nut in the center of each and sliced pimolas around the edge, arranging strips of pimientos like the spokes of a wheel, from the nut to the pimolas.