Canapes are savories or appetizers usually served before the first course at dinners and luncheons, and often in the place of oysters or clams. They should be served on very small plates and placed at each cover. At a gentlemen's dinner they are sometimes served to the guests in the drawing-room or library just before dinner is announced, accompanied by a glass of sherry or a cocktail, but when ladies are present, this attention is quite sensibly omitted.

Method.

Cut six thin slices of bread into small oval or oblong pieces, toast, fry in hot fat, saute in butter, or dip in melted butter and slightly brown in the oven, spread with any of the Fla-vored Butters or plain butter, cover with a relish or and garnish. They may be served hot or cold.

No. 7. Anchovy Canapes

40 cts.

A : Anchovy Butter No. 765 (Anchovy Butter) or plain butter, and 6 whole anchovies ;

B : 2 hard-boiled eggs, whites chopped, yolks put through coarse sieve, 6 olives and 12 capers chopped fine.

Spread toast with A and garnish with B. Serve cold.

No. 8. Caviar Canapes

30 cts.

A : Caviar Butter No. 766 (Caviar Butter).

B : \ c. water-cress chopped fine.

Spread toast with A and garnish with B. Serve cold.

No. 9. Cheese Canapes

15 cts.

A : 1 tbsp. Parmesan cheese ;

B : 2 tbsps. dairy cheese grated, 2 tbsps. cooked ham chopped very fine, or deviled ham.

Dip bread in melted butter, then in A, cover with B, brown in oven and serve hot.

No. 10. Lobster Canapes

25 cts.

A : Lobster Butter No. 772 (Lobster Butter), or 2 tbsps. plain butter and the lobster coral dried in oven and mashed smooth ;

B : 1 c. lobster-meat cut very fine, marinated 1/2 an hour in 1 tbsp. lemon juice, 2 tbsps. olive oil, 1/2 tsp. salt, 1/4 tsp. paprica or cayenne.

Spread bread with A, then with B. Serve cold.

No. 11. Crab Canapes

30 cts.

A: 2 tbsps. Cheese Butter No. 767 (Cheese Butter).

B : 1 c. crab-meat cut very fine, marinated 1/2 an hour in 2 tbsps. olive oil, 1 tbsp. lemon-juice, 1/2 tsp. each of mustard, salt, and paprica.

Spread toast with A, then with B. Serve cold.

No. 12. Oyster Canapes

A: 10 large oysters cut in pieces, rejecting the muscle; 1 tbsp. capers, 1 tbsp. cucumber pickles

2 tbsps. horse-radish, salt and pepper ;

B: 1/4 c. of Mayonnaise Dressing No. 43 (Cream of Lettuce or Sorrel)' and 2

Worcestershire sauce.

Mix A, spread browned bread, cover with Band serve cold.

No. 13. Sardine Canapes

20 cts.

A : Sardine Butter No. 776 (Sardine Butter) or anchovy paste :

B: 3 olives, 3 gherkins chopped, 3 sardines split in two and bones removed.

Spread bread with A, garnish with B, sprinkle with lemon-juice and serve hot or cold.

No. 14. Sweet-bread Canapes

35 cts.

A: 1 tbsp. butter, 2 tbsps. pate de foi gras or chopped cucumber ;

B : 3 tbsps. blanched sweet-breads, 1 tbsp. celery, 1 tbsp. pepper-grass all chopped fine, 3 tbsps. Mayonnaise

Dressing No. 437 (Mayonnaise Dressing), highly seasoned.

Spread bread with A, cover with B. Serve cold. Cold cooked asparagus-points may be used as a garnish.

no. 15. Tomato Canapes. 25 cts.

A : 6 slices raw tomato ;

B : 3 tbsps. Mayonnaise Dressing No. 437 (Mayonnaise Dressing);

C : 6 whole anchovies, 6 chopped olives.

Put A on toast, add 0 in centre, garnish edges with B. Serve cold.