Perth Amboy evening news., 1923-12-08
Some Suggestions
For Little Dinners
By Sister Mary

rocApes arc Diaihleu Aoh Aour pSr
sons.1
If you like unusual and attractive
dishes and "hxings" for your little
dinners these suggestions will APP
peal to you.
The beginning Of a dinner goes far
toward it's ucces A vegetable or
sea-food cocktail preceding the soup
whets the appetite and is always in
good taste. But a dainty and quite
sophisticated first cours is found
in a canape.
If a definite color scheme has been
planned for the meal the colors can
be used in these tiny highly seasoned
appetizers. Their mission Is to slim
ulate the appetite through the eye.
as well as the palate.
A canape is served hot or cold on
a small plate covered with a paper
dolly. A small fork is included in
the silver service.
Expensive, imported ingredients
are not necessary. American cream
cheese carefully seasoned can be
worked into just as satisfactory COM
binations as a far more expensive
cheese. Salmon can take the place
of crab meat domestic caviar replace
imported and bloater paste substi-
tute anchovy. However, the amount
needed is so small that a little or the
most extravaganza Ingredient goes a
long way. A highly seasoned butter
or cream plays an important part IN
all canapes.
Cheese Canapes
Cut brown bread In slices three
eighths Of an inch thick. cut IN
| rounds two and one-half inches in
diameter. Toast and spread with
| mustard butter. Cover with a thick
49,. - c.oEoI AhnaCa Ganunnp6 with
| salt, cayenne and pimento PURGE.
Put in a hot oven until cheese is
melted. Serve at once.
Mustard Butter
Two tablespoons butter, 2 table
| spoons French mustard.
Work butter to a cream n wash
| out salt. Add mustard and mix well.
Six tablespoons grated cheese one
half teaspoon salt, one-eighth e a
spoon cayenne, n tablespoon pi-
mento PURGE.
Rub one canned pimento through
| n fine sieve. Add to cheese salt and
cayenne and mix thoroughly. These
proportions r calculated to serve
! six.
Ham Canapes
Cut thin slices of rye bread In ores
| cent or semicircular shaped pieces.
IOdSI llkIlLiY anu SpACdN NANh
| ard butter made soft with thick
| sweet cream. Mix six tablespoons
| minced ham with two tablespoons
currant Jelly: Put a thick layer on
each piece of toast. Cut olives in
thin stripes l~engthwise and arrange
a rosette on each point OF the toast
Corned Beef/Canapes
Prepare white bread in circles as
in first rule. Spread with horse
radisll butter. To six tablespoons OF
minced lean corned beef add enough
oil mayonnaise to make moist. Put
half = hard boiled egg white in the
center of each circle of toast. Fill
with corned beef mixture. The egg
should be trimmed to stand firm on
the toast. Sprinkle the grated yolk
around the edge OF the toast and gar
nish with ships OF pimento.
Caviar Canapes
Spread fingers of toast with lemon
butter. Cover with a layer of caviar,
sprinkle with grated hard boiled egg
yolk. Cut large, ripe olives in halves
and emove the stone, keeping each
half as perfect as possible. Fill olive
| cup with oil mayonnaise and drop q
dot" of pimento in the center OF
the dressing.
Grab Meat Canapes
Din fingers of white Dread IN
melted butter and brown quickly in
a very hot oven. Season crab meat
to taste with salt p%aprika, nutmeg
and lemon juice. Pile lightly on the
| toast, cover with grated cheese and
put in a hot oven long enough TO
melt the cheese. Serve hot.
Sardine Canapes
Remove skin and bones from sar-
dimes and rub to a paste with hard
boiled egg yolk using lemon Juice to
keep moist. Toast thin rounds OF
bread and spread with mustard
cream. Cut the whites of hard
boiled eggs in slices about one
eighth of an inch thick, crosswise
put a slice in the center of each
canape and fill with sardine paste
Mince the remaining white arounc
the edge with a sprinkling of minced
parsley.
Two hard boiled eggs will be suf'
fcient for six canapes: Use the cen
ter slices for holders and the end
for mincing.
Copyright 1928. NEA Service, Inc.