Anchovy Canapes

Cut Bread J4 i^ncn thick. Cut to shape and size desired. Dip in or spread with butter. Fry, or bake in oven. Spread with Anchovy Paste. Chop separately Yolk and White of Egg. Lay white and yolk in alternate rows on bread.

Anchovy, Bacon And Stuffed Olive Canapes

Cut Bread in desired shape. Toast slightly. Spread with Butter and on top place one filet of Anchovy then one Stuffed Olive shced, then tiny bits of Bacon. Place in oven till bacon is crisp.

Anchovy, Defiled Ham, And Egg Canapes

2 parts Deviled Ham 1 part anchovy paste 1 part butter 4 parts mayonnaise Hard cooked eggs Pimento Lettuce leaves White bread Cut the bread into rounds a quarter of an inch thick. Cream the butter and anchovy paste together and spread on the bread. Slice the eggs, put two slices together with anchovy butter. Place the rounds of bread on the lettuce, then the eggs. Mix the ham with the mayonnaise and garnish the canapes with this and with pimento cut into strips, or into fancy shapes.

Anchovy And Olive Boll

Wrap the Anchovy around a Stuffed Olive. Fasten with a toothpick.

Anchovy Filets

Lay the Anchovy Filets out flat, with a thin film of oil underneath.

Caviar Canapes

Caviar is one of the most desirable if not the most popular spreads for canapes. It harmonizes with any kind of beverage, digests easily, and is almost a perfect food.

No. 1--Spread plain on base.

No. 2--Spread and add a few drops of Lemon Juice.

No. 3--Spread and sprinkle with Minced Onion.

No. 4--Spread and add chopped egg-yolks or whites, or both.

No. 5--Toast thin squares of bread on one side only. Spread one-third of the square with caviar, another third with minced onion, and one third with chopped yolks of hard-boiled eggs.

Cheese Canapes

Cut Bread to shape and size desired. Toast it slightly. Spread with Butter. Sprinkle with Salt and Cayenne or Paprika. Cover with grated Cheese. Bake until cheese is softened. Serve quickly, before cheese hardens.

Ham Canapes

Cut Bread to shape and size desired. Fry the bread in butter. Spread Chopped Ham pounded to a paste; moisten with Cream or Milk. Sprinkle with Cayenne, then with Grated Cheese. Brown slightly in hot oven.

Ham-And-Celery Roll

Add just enough mayonnaise to the Minced or Deviled Ham to soften well. Fill crisp little inner stalks of celery with the mixture, and roll a thin slice of freshly baked bread, lightly buttered, about each stalk. Fasten with a toothpick. This makes an excellent hors d'oeuvre.

Ham And Stuffed Olives Canapes

2 parts Deviled Ham 1 part butter

Stuffed olives 1 part chopped nuts White bread Cream the butter and Ham together. Cut the bread one-quarter inch thick and form into rounds with a biscuit cutter. Slice the olives and arrange around the edge of the canape. Fill the center with finely chopped nuts.