e, canapes are extremely useful. They may be either hot or cold
and made of anything that can be utilized for a sandwich filling. The
foundation bread should be two days old and may be toasted or fried
crouton fashion. The nicest way is to butter it lightly, then set it in
a hot oven to brown delicately, or fry in hot fat.

The bread should be cut oblong, diamond shaped, in rounds, or with a
cutter that has a fluted edge. While the toast is quite hot, spread with
the prepared mixture and serve on a small plate with sprigs of
watercress or points of lemon as a garnish.

Another way is to cut the bread into delicate fingers, pile it log-cabin
fashion, and garnish the centre with a stuffed olive. For cheese canapes
sprinkle the toast thickly with grated cheese, well seasoned with salt
and pepper. Set in a hot oven until the cheese melts and serve
immediately.

SARDINE CANAPES

Toast lightly diamond-shaped slices of stale bread and spread with a
sardine mixture made as follows:--Skin and bone six sardines, put them
in a bowl and run to a paste with a silver spoon. Add two tablespoons of
lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two
teaspoons of chopped parsley and four tablespoons of creamed butter.
Garnish with a border of whites of hard-boiled eggs, finely chopped, and
on top scatter shredded olives.

WHITE CAVIAR

Take roe of any fish, remove skin, salt; set aside over night. Next day
beat roe apart, pour boiling water over it and stir; when roe is white,
pour off the water and let drain; then put in pan with two tablespoons
of oil and salt, pepper, a little vinegar, and mix well. Let stand a few
days before using.

This caviar may be substituted in all recipes for the Russian caviar or
domestic caviar may be procured in some shops.

CAVIAR CANAPES

Cut the bread about one-quarter of an inch thick and two inches square
(or round), and after it is toasted spread over each slice a teaspoon of
ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon
chopped parsley; spread the mixture over the caviar and serve with
quarters of lemon.

ANCHOVY CANAPES

Cut the bread as for caviar canapes and spread with anchovy paste. Chop
separately the yolks and whites of hard-boiled eggs and cover the
canapes, dividing them into quarters, with anchovies split in two
lengthwise, and using yolks and whites in alternate quarters.

ANCHOVY CANAPES WITH TOMATOES

For each person