(Pronounced OB DEB)

Bread is the usual base for the canape. The bread should be sliced thin, cut in small pieces in shapes to suit, dipped in melted butter and toasted or browned in the oven. Small crackers may be used as a substitute for toast. Covering the base with the desired food completes the canape.

Canapes may be used as a first course to take the place of or to precede the Soup or they may be served as an appetizer before going into the dining room. First course canapes may be more elaborate than the latter and may be garnished with mayonnaise, while the others should be without dressing, as they are eaten from the hand.

In hot weather canapes are a welcome change from soup as a first course, because it is not necessary to serve them hot.

Hors d'ceuvres play an important part in the delights of eating and drinking. We are indebted to the French for the idea as well as for most of the recipes for these useful and delightful bits. Their serious purpose is for the stimulation of digestion, setting in motion as they do, the glands that supply the stomach with the solvents that break down and prepare the food for assimilation. They are appetizers, of course, and precede the first course of practically all European dinners. In Germany and Sweden mine host may offer as many as forty from which the guest may choose.

The recipes for Canapes in this book may all be classified as hors d'oeuvres when used as a minor part of a pre-dinner assortment. The following recipes are for hors d'oeuvres that may be served with assurance either singly, or in groups, from which the individual may select one, several, or a bit of each and everyone:

Liquid Hors d'oeuvres

Serve with Ceisp Wafers

Clam Juice Cocktail

2 Ounces Hot Clam Juice Touch of Pepper Few Grains of Salt. Stir. This cocktail may be served cold, but it must be quite cold, about 40 degrees.

Clam And Tomato Juice Cocktail

2 Ounces Clam Juice, cold 2 Ounces Tomato Juice, cold Salt moderately, to taste

1 Drop Tabasco Sauce. Stir.

Sauerkraut And Clam Juice Cocktail

2 Oz. Sauerkraut Juice, cold 2 Oz. Clam Juice, cold

Yi Teaspoon Grated Horse Radish Salt to taste

Tomato Juice Cocktail

4 Oz. Tomato Juice, quite cold 4 Drops Worcestershire Sauce 1 Tablespoon Lemon Juice Salt to taste. Stir.