Ham And Tomato Summer Canapes

Rounds of bread toasted, or sauteed in butter; slices of tomato; green pepper rings; slices of hard-boiled egg French dressing or mayonnaise; Deviled Ham.

Spread the toasted bread with Deviled Ham, and cover with slice of tomato, ring of pepper, and slice of egg in center. Sprinkle with French dressing, or place a spoonful of mayonnaise on top.

Horseradish Canapes

Cut Bread to suit. Spread Butter. Bake in oven. Mix grated Horseradish and Mayonnaise to a paste. Sprinkle with grated Egg Yolks. Paprika and Salt.

Mushroom And Ham Canapes

Broiled mushroom; sifted hard-boiled egg-yolk; finely chopped parsley; chili sauce; Deviled Ham.

Cut bread in three-inch squares, one-fourth inch thick. Fry in hot fat, to a delicate brown. Mix the ham with a little chili sauce, spread the bread squares with the mixture, lay a broiled mushroom on each square. Garnish with the egg-yolk mixed with the parsley.

Parmesan And Ham Canapes

Cut bread in squares one-fourth inch in thickness, fry a delicate brown, spread with Deviled Ham. Sprinkle with grated Parmesan cheese, with a dash of cayenne. Brown in hot oven.

Pate Be Foie Gbas (Mock) Canapes

Yi Cup Calves' Liver, boiled and pounded to paste 4 Tablespoons Cooked Minced Mushrooms Season with salt Mix in Melted Butter to create soft paste. Spread on small squares of Toast. TrulBes may be substituted for Mushrooms.

Pate De Foie Gras Canapes

3 tablespoons of Pate de foie gras paste, or mock paste Ya ^cuP cream Season to taste. Spread on thin crisp toast and garnish with parsley.

Salmon Canapes

Cut Bread in circles size of mouth of small drinking glass. Spread with Butter and brown in oven, slightly. Lay chopped Pi-miento around outside edge. Lay chopped White of Egg on next circle. Lay chopped Yolk of Egg on next circle. Mix flaked Salmon with Mayonnaise and place in center. Decorate salmon with Parsley.

Sardine Canapes

2 Hard-boiled Eggs

6 Sardines Cut Brown or White Bread to shape. Spread with Butter and heat in oven. Pound sardines and eggs into a paste. Season paste with Worcestershire and Lemon Juice. Spread on the bread. Sprinkle on top some finely chopped Yolk of Egg.

Tomato Canapes

Cut Bread to suit. Toast slightly. Lay sliced Tomato on bread. Salt, Black Pepper, sprinkle of Cayenne. Grated Cheese. Brown in oven.

Sandwiches and Fillings

The choice and preparation of the bread is very important if the sandwich is to have "class." Toasting bread should be 1 or 2 days old, of firm, close texture. Before slicing, remove crust. Cut slices thin, *4 inch. If loaf does not cut smoothly crosswise, slice lengthwise. White bread makes the best toast and is best for sandwiches. Non-toasted sandwich bread should be 1 day old.

Toast should be made quickly. A hot fire is necessary to avoid hardening. Charred toast should be discarded or carefully scraped.

Butter should be spread uniformly and to the edges.

Shape is a matter of taste and style. Biscuit and cooky cutters provide some attractive shapes. Small sandwiches are preferable, as they are easy to handle. A sharp knife, after the sandwich is made, can be employed for attractive and convenient shapes.

The preparation of the bread determined-- whether Toast or Non-Toast, shaped to suit, one- two- or three-decker--the host can master his sandwich making from the following recipes for fillers (Bread treatment will be given where necessary) :

In all cases, either Toast or Plain bread may be used. Toast is not suitable for packed picnic lunches, as when cold it is inferior to plain bread.