ith cold boiled eggs, olives and
capers; or

On the same foundation use tartar sauce, boned anchovies curled around
edge and garnish with a stuffed olive or gherkin fan; a gherkin fan is
made by cutting it in thin slices, not quite through, and putting the
ends together; or

Cover toast with tomato slices, curl anchovy in center and season with
lemon, onion juice and paprika; or

Garnish with powdered egg yolk and diced whites; or

Spread toast with anchovy butter, cover with mayonnaise mixed with chili
sauce.

MUSHROOM CANAPE (Hot)

Miss Agnes Sieber

Cook fresh mushrooms in butter, place on rounds of toast, spread with
chervil or parsley butter; pipe a mound of beaten egg white, seasoned
with salt and pepper, on each mushroom and place in hot oven until
maringue is brown.

PRUNE AND BACON CANAPE (Hot)

Miss Agnes Sieber

Remove stones from large prunes and olives; stuff olives with capers and
bits of anchovy; put them in the prunes, wrap each prune with bacon and
tie with a thread. Place in hot oven until bacon is crisp, remove thread
and place on disks of toast spread with Parmesan butter.

TONGUE CANAPE

Mrs. F. A. Sieber

Spread toast with mustard cream, garnish with tiny strips of tongue, put
a lozenge of white meat of chicken in center, on this put a slice of
truffle, both marinated in French dressing.

CANAPE A LA VANDERBILT

Mrs. Paul Klein-exel.

Slice of tomatoes on lettuce; combination of crabmeat, celery and pearl
onions. Serve with oil mayonnaise.

TUNNYFISH CANAPE

Mrs. F. A. Sieber

Spread toast with horseradish butter, lay on strips of tunnyfish and
garnish with slices of gherkin.

TOMATO CANAPE

Elizabeth Jennings

Lightly toast circles of bread, cut out with biscuit cutter, one-half
inch thick. Cover each circle with a slice of tomato. Sprinkle with salt
and pepper. Cover tomato with layer of caviar, garnishing edge with
finely cut white of hard boiled egg. Instead of caviar, the tiny white
onions (bottled) or yolk of egg finely chopped may be substituted. Serve
on plate with fancy paper doily.

ANCHOVY PASTE CANAPE

Mrs. Paul Klein-exel.

Slice of toast, cut shape of tomato; spread with anchovy paste; topped
with tomato slice, and yellow American cheese, browned and melted in
oven. Toast only one side of bread.

SARDINOLA CANAPE

Mrs. Frederick T. Hoyt

Cut rounds of fresh bread and toast lightly in oven. Cover with
Sardinola paste, then spri