cheese and stir until the
cheese is melted and the mixture well blended. This will serve from
six to eight persons.

CHEESE CANAPE

Place in a bowl

Three tablespoons of grated cheese,
One tablespoon of minced parsley,
One-quarter teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of butter.

Mix to a paste and then spread on a thin triangle of bread. Dust
lightly with paprika.

TOMATO CANAPE

Cut the tomatoes into very thin slices and then place on a plate and
season with salt and pepper. Now place on a plate

One tablespoon of butter,
One-half teaspoon of mustard,
One-quarter teaspoon of paprika,
One tablespoon of parsley.

Work to a nice smooth paste and then spread lightly over the tomatoes.
Place on a small round cracker and garnish with a slice of hard-boiled
egg.

LA BRETE CANAPE

Pick the fish from the backbone of a cooked mackerel, adding any
left-over portions. There need be only about two tablespoons. Rub the
fish through a sieve and add

One small onion, grated,
One-half teaspoon of mustard,
One-half teaspoon of paprika,
One and one-half tablespoons of butter.

Work to a paste and then spread on thin toasted strips of bread.

BOHEMIAN RELISH

Place on a bread and butter plate

Two slices of salomi sausage,
One radish,
One tablespoon of prepared scallion,
One thin slice of tomato.

To prepare the scallions chop fine and add

Six tablespoons of mayonnaise dressing,
One tablespoon of vinegar.

Mix thoroughly and then serve.

ITALIAN CANAPE

Two branches of parsley,
One small onion,
One-half green pepper.

Mince fine and then cook until soft, taking care not to brown, in two
tablespoons of salad oil. Now toast thin slices of cornbread slightly
and spread with this mixture. Sprinkle with grated cheese and paprika.

CANAPE A LA MODE

Flake into bits two tablespoons of the mackerel left from breakfast,
and then place on a dish and add

Three tablespoons of mayonnaise dressing,
One teaspoon of paprika,
One tablespoon of finely chopped parsley.

Mix to a smooth paste and then spread on triangles of toasted bread.
Garnish with parsley.

FRIED PIGS FEET

Have the butcher crack the feet; wash and put into a pot of boiling
water to cook. Cook gently until they separate easily from the joints;
lift from the water, and set to cool. When cold divide in portions,
dip in egg and cracker-dust and fry in