Asheville Canapes

Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of bread the same size as tomatoes; toast bread, spread with Mustard Butter (see No. 459), or salad dressing, and cover with a slice of tomato; season lightly with salt and pepper, and cover with thin slices of cooked chicken livers. Garnish with parsley.

Club Canapes

Mix devilled ham with a little grated cheese; spread on thin rounds of brown bread, and mark into quarters with finely chopped pickle. Chop fine the white of a hard-cooked egg, and cover two opposite quarters; press the yolk through a sieve, and cover the remaining quarters.

Crab Meat Canapes

1 cup crab meat 1/4 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon mustard

1 teaspoon Worcestershire sauce 1 tablespoon lemon juice 1/2 teaspoon horseradish

Chop crab meat, mix well with seasonings, and spread on thin rounds of untoasted brown bread. Garnish with small cube of lemon.

Mock Crab Canapes

1 cup canned corn 1/4 teaspoon salt

1/3 teaspoon paprika

1 teaspoon anchovy paste

2 tablespoons grated cheese

Use one cup of corn which has been drained from its juice; put through food chopper, using the finest cutter; add seasonings and cheese, and spread on small rounds of toast. Garnish with small pickles sliced lengthwise.

Gloucester Canapes

Cook a small haddock roe in boiling salted water for fifteen minutes, remove skin, mash, add a tablespoon of butter, half a teaspoon of anchovy paste, one-fourth teaspoon of paprika, and enough cream to moisten; add salt if necessary. Mound on small rounds of toast, and garnish with sliced pickles and parsley.

Tuna Canapes

1 cup tuna fish 1 tablespoon tomato ketchup

1 tablespoon lemon juice 1/2 tablespoon olive oil 1/2 teaspoon salt

1/4 teaspoon paprika

Chop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas.