ace in this book. So important a part have they come to play in
English _menus_ (I am not now speaking of simple dinners) that the
invention of a new "savory" is something to be proud of, and it is said
that the very best are invented by the _bons vivants_ themselves, seldom
by the _chef_. One lady has written a book of which _savories_ is the
only branch of cooking treated, and she says in her preface, "Savories
being at present so fashionable, and novelties in them so eagerly
inquired for, I have been induced to publish a small book on the
subject."

In looking over any list of small savories we find many of our old
friends in it, such as _cheese canapes_, _angels on horseback_, _anchovy
toast_, etc. With these familiar dainties we will have nothing to do,
only the mention of them will serve to show that any little piquant
morsel may be used as an appetizer served as _hors d'oeuvres_.

_The Savage Club Canapes._--These must be made small enough not to
require dividing--in other words, can be eaten at one mouthful. Cut
slices of stale Vienna bread a quarter of an inch thick, stamp out from
them with a very small cutter circles about the size of a fifty-cent
piece. Saute these in a little hot butter till they are a very pale
brown. Lay them on paper when done, to absorb grease. Stone as many
small olives as you have guests; fillet half as many small
anchovies--that is to say, split them, and remove the bones and scales;
wash them, dry them, and roll each one up as small as possible, and
insert it in an olive in place of the stone. Now trim one end of the
olive so that it will stand; then put a drop of thick mayonnaise on the
centre of one of the rounds of fried bread, which, of course, must be
quite cold; stand the stuffed olive on it neatly, and put one drop of
mayonnaise on the top, to cover the opening in the olive. A variation,
and I think an improvement, on this bouchee, is to use a little softened
aspic to attach the olive, and a small quantity finely chopped to crown
it. Still another plan is to put a tiny disk of bright-red beet on the
top, using aspic to cement it there.

_Canapes a la Bismarck._--Cut circles with a small cutter from slices of
stale bread a quarter of an inch thick; saute in butter till they are a
light brown; spread over each when cold a thin layer of anchovy butter;
curl round on each an anchovy well washed, boned, and trimmed; sprinkle
very finely shred olives over them. Anchovy butter is