nkle grated cheese over top, then brown
slightly and serve while hot.

CHICKEN, HAM OR TONGUE CANAPES

Mrs. Louis Geyler

Spread toast with mustard butter, cover with minced chicken and garnish
with olives, pickles, capers and pearl onions; or

Border edge of toast with minced tongue or ham, fill center with chicken
mixed with mayonnaise and garnish with minced truffles.

ANCHOVIES AND TOMATOES

Cover anchovies with lemon juice and paprika; in an hour or two place
them on tomato slices sprinkled with pulverized egg yolk and garnish
with the egg white cut in strips.

ARTICHOKE FONDS OR CELERY CUPS

Parboil six artichokes, or celery hearts cut in cups, in salted
acidulated water, cool and marinate in French dressing; fill cups with
diced or shredded mixed vegetables and top with mayonnaise; or

Coat the cups with aspic and fill with caviar.

Canned artichokes which are already cooked may be used.

CUCUMBER CROWNS

Cut peeled cucumbers into inch lengths, scoop out centers, leaving a
little at the bottom, fill with lobster or shrimp cream and garnish edge
with anchovies, mixed olives, capers or pimentoes; or

Fill with caviar mixed with lemon juice and garnish with pearl onions
and minced cress.

SHRIMPS AND EGGS

Cut hard boiled eggs in halves, remove yolks and fill with shredded
shrimps mixed with mayonnaise; garnish with powdered yolks and serve on
lettuce leaves.

EASTER APPETIZER

Mrs. A. J. Atwater

Hard boil as many eggs as you have services; peel and cut the whites to
represent baskets, carefully scoop out the yolks and fill the baskets
with caviar. Toast rounds of bread, cover with the yolks which have been
put through ricer, stand a basket in the center of each and serve with a
thin slice of lemon.

SWEETBREAD CANAPE

Mrs. Louis Geyler

Spread brown bread toast with creamed butter mixed with pate de foie
gras; cover with cooked sweetbreads mixed with cucumber, pepper, gras
and mayonnaise. Garnish with sweet red peppers.

CANAPE

Mrs. W. D. Hurlbut

Spread rounds of toast with liver sausage; garnish with yolks of hard
boiled egg put through ricer; in the center place a spoonful of minced
stuffed olives.

SARDINE CANAPE

Mrs. J. G. Sherer

Spread rounds of toast with mayonnaise; cover with a slice of tomato;
mince sardines with yolk of a hard boiled egg and finely chopped stuffed
olives; cover the tomato with this mixture and place a spoonful of
mayonnaise on