ould be only after every other method has failed.

A visit to the Stevenson Memorial will interest you and you are most
welcome at all times.

MRS. HERBERT D. SHELDON,
_President._

APPETIZERS

"_Nor love thy life, nor hate, but while thou livest, live well._"

CHEESE TOAST CANAPE

Mrs. C. A. Carscadin

Toast small squares or rounds of bread on one side; on the other side
grate cheese and set in oven until cheese is melted; add paprika.

CHEESE CANAPES

Mrs. E. S. Smith

Cut bread in quarter-inch slices. Spread lightly with French mustard.
Sprinkle with grated cheese and finely chopped olives. Brown slightly in
oven.

SARDINE AND EGG CANAPE

Mrs. C. A. Carscadin

Toast small pieces of bread; cover with a paste made of sardines and a
little lemon juice, and top with the yolks of hard boiled egg put
through the ricer.

SARDINE CANAPE

Mrs. J. A. Kaerwer

Two cans small sardines; one teaspoonful catsup; one teaspoonful lemon
juice; a dash of tabasco sauce. Place slice of bread on leaf of lettuce
then lay two small sardines across with chopped eggs, and last add
catsup, lemon juice and tabasco sauce.

SARDINE CANAPE

Mrs. J. A. Kaerwer

Two cans of sardines boned; two tablespoonfuls chopped pickled beets;
mix thoroughly and spread on slices of bread; sprinkle chopped eggs over
same and serve.

SARDINE CANAPE

Mrs. A. D. Campbell

Mash sardines with silver fork, after removing tails and loose skin.
Cover with juice of one-half lemon. Spread on thin slices of bread, cut
either round or oblong. Cover with grated cheese and toast until cheese
melts. Serve hot.

SALMON AND TOMATO CANAPE

Mrs. C. A. Carscadin

On a small piece of toast put a paste of salmon, and on this a slice of
ripe tomato with mayonnaise.

LOBSTER CANAPE

Mrs. Louis Geyler

Chop one-half cup of lobster meat fine and mix thoroughly with the white
of two hard boiled eggs which has been pressed through a ricer. Season
with salt, pepper, one teaspoonful mustard and moisten with thick
mayonnaise. Saute circular pieces of bread until brown, then spread with
the mixture. Sprinkle over the top a thin layer of hard boiled yolks and
lobster pressed through the ricer.

CANAPES

Mrs. Louis Geyler

Dip edges of toast in egg, then in finely minced parsley or chervil;
spread with anchovy butter and garnish w