Canapes

Canapés are made from white, graham or brown bread, sliced very thin and cut in various shapes. They are dipped in melted butter and may be either toasted or fried.

Anchovy Canapes

Spread circular pieces of bread with Anchovy paste. Chop separately, yolks and whites of hard boiled eggs. Divide canapés in quarters with anchovies split in two lengthwise and fill each quarter with alternate whites and yolks of egg.

Caviare Canapes

Cut bread in 1/4 inch slices, 4 inches long and 2 inches wide. Spread with caviare paste and a few drops of lemon juice and paprika. Garnish with finely chopped red or green peppers.

Cheese Canapes

Toast circular pieces of bread, sprinkle with thick layer of grated cheese; season with salt, paprika. Put in oven on dish until cheese melts. Serve at once.

Canapes Lorenzo

Toast slices of bread cut in shape of horseshoe. Take finely chopped crab meat, season with salt, paprika, a few drops of lemon juice, moisten with thick white sauce. Spread on canapés, cover with 2 tablespoons butter into which 1 teaspoon white of egg, well beaten, has been creamed. Sprinkle with grated cheese, brown in oven. Lobster may be used in place of crab meat.

Nut And Olive Canapes

Cut bread in crescents. Take equal quantities of nuts and olives, finely chopped and enough mayonnaise to spread. Garnish with diamonds of tomatoes.

Sardine Canapes

Spread circular pieces of bread with sardines mixed with butter, seasoned with Worcestershire sauce and paprika. Place in center of each a stuffed olive. Garnish with border of finely chopped whites of hard boiled eggs.

Egg Canape

Boil 6 eggs 20 minutes, place center slice of each egg in individual molds, into which put the following mixture: yolks of eggs, 1 tablespoon butter, 1/8 teaspoon mustard, salt and pepper. Mix to a paste with vinegar, add chopped egg whites, 1/2 teaspoon Knox gelatine dissolved, 1 teaspoon chopped parsley, 1 teaspoon chopped chives, mix to a nice paste with salad dressing. Mrs. E. I. Chase.

Shrimp Canapes

Round slice of toast spread with salad dressing. Add 1/2 inch layer of cottage cheese. Cover with shrimps. Top with salad dressing. Mrs. E. I. Chase.