Show SOME T TUE HE canape has been popular for many years ns as an appetizer for the beginning of a meal usually the foundation is a bit of toast cut in some forni form and covered with zippy mixtures mixture oo that not only please the eye but sharp en n the appetite caviar canakes Ca napes season caviar with a dash of lemon juice and a few drops of onion juice or rub the toasted circle with a cut garlic for flavor spread the caviar over toasted rounds of bread and sprinkle with nith chopped hard cooked eggs garnish with a little fresh cress mushroom canakes Ca napes saute mushrooms in butter until nicely cooked season with salt and a dash of cayenne and place on thin rounds of toasted and buttered bread cover bilth chopped hard cooked eggs garnish with iab curls of lettuce or sprigs of water cress anchovy canakes Ca napes toast rounds of white bread a golden brown spread with butter and lay on each round two boneless anchovies sprinkle with chopped liard hard cooked eggs and dust with pepper garnish Carni sli with crescents of lemon kled with chopped parsley tomato and cucumber canakes Ca napes saute rounds of white brend bread in butter on one side fry slices of tomato in butter until well cooked place on the round of bread season with snit salt idill pepper spread with a thin coat in log of mayonnaise and top vath a thin slice slice of cucumber sprinkle the top with chopped cooked eg egg g crab meat canakes Ca napes toast slices of bread and cut into circles men ten into crescents cover with crab neat meat n eat seasoned with lemon juice salt cayenne and moisten with a little thick bilte white sauce cover the ores cres cents rounding over the top spread with two tablespoonfuls of butter and one teaspoonful of egg white sprinkle with cheese and bro brown va in a quick oven lobster ment meat may be used in the same way 0 by western newspaper union |