Show vogue for canape cagape grozos grows A appetizing newcomer on party food list Is boon to hostess THE T HE canape Is one of the newcomers on the party tood food list but it is already extremely i popular and very chic it Is attractive in appearance and appetizing in flavor and it has made entertaining much easier to the smart hostess it ft is as necessary as the atter after din ner bowl of fruit for tea or tor for evening refreshments there is nothing smarter than a tray ot of canakes of 0 various shapes and garnishes tor for a first course at lunch or dinner a canape Is again correct and convenient it can be arranged and placed before the guests arrive for a first course a fruit canape is sometimes chosen A ring of sliced bananas is arranged around the edge of 0 a round of bread which has been spread with cream cheese in the center are heaped minced dates mixed with mayonnaise the canape is placed on a lettuce leat leal with mayonnaise as a garnish sometimes a slice of pineapple Is used instead of the bread for canakes which are to be eaten with the fingers either bread plain or toasted on one side is used it is usually spread with a flavored butter anchovy paste deviled ham horseradish horse radish mustard or cheese are among the savory materials which mix well with butter colorful ga garnishes are then made from combinations of 0 pimentos pi green pepper ripe and green olives egg yolks and whites tiny pickled cled onions and capers can also be used all kinds of interesting effects are possible by varying the arrangements of these garnishes your tray of canakes can be a really lovely picture and they will taste lust just as good as they look 1 MAE U I 1 variations of Found foundation atlon butter for far canaper chutney butter I 1 I 1 teaspoon tea chutney tor for 2 tablespoons butter anchovy or sardine butter 2 teaspoons anchovy or sardine paste tor for 4 tablespoons butter chili ahw butter butler I 1 tablespoon chill chili sauce tor for 2 tablespoons butter watercress butter 1 tablespoon pounded cress to 4 tables ons butter parsley butter I 1 tablespoon minced parsley to 4 tablespoons butter cheese butter equal parts parta soft snappy cheese and butter 1 I part roquefort efort to 4 parts butter I 1 part parmesan to 2 parts butter pimento butter I 1 minced pimento to A 1 I tablespoons butter horseradish Horse radish butter I 1 tablespoon horseradish horse radish to 2 tablespoons butter mustard ilu butter butler 1 tablespoon prepared mustard to 4 tablespoons butter ketchup butter 1 tablespoon ketchup to 2 tablespoons butter |