Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-05-01
Savories and Relishes
Appetizing Contributions to Spring Menus Are
Suggested-Substitutes for Salads.
Various Types of Cookery.

are usually served in the form Of fancy
cuts of toast or bread spread with
savory paste of fish, meat, vegetables
and other food. Sometimes assorted
canapeS are arranged on a platter ana
served to guests at the table, but usually
they are arranged on individual small
plates. They are eaten with small
fork. The bread for these Is usually
buttered and Drowned on one side IN
the oven after being cut into one-fourth
inch slices and shaped in circles, rec
tangleS, oblongs, squares, strips, d1a-
monols or other fancy shapes. Crackers
are also used to make canapes.
Caviar, pate de foie gras, anchovies.
shrimps and chicken are just few OF
the canned products that make good
spreads for canapeS. Egg canapeS gar
nished with balls of pate de foie gras
and topped with a piquant butter sauce
are appetizing as first course. Toasted
oblongs of bread spread with deviled
ham and garniShed with Sauted fresh
or canned mushrooms are tasty. A well
stocked emergency shelf can provide a
contrast variety. of spreads for canapes.
Sky-Scraper Canape - Toast six
rounds Of bread on one side, spread with
half a cupful Of deviled ham mixed with
about one-fourth cupful of mayonnaise,
and arrange on lettuce leaves. On each
round of bread place rather thick slice
Of tomato. skinned before slicing. On
each tomato slice place a ring of green
pepper and a slice of cucumber. On top
place a stuffed olive and few capers.
Garnish with half cupful Of mayon-
naise into which one tablespoonful of
horseradish has been beaten. Serve
these as first-course canapes.
Caviar Sticks-Cut thin slices of gra-
ham bread into oblongs one and one-half
fx,nI rryfd
Saute until a golden brown on one side.
Spread the untoaSted side with caviar,
and over the caviar place diagonaly
across the center a small mound Of
chopped pickle, on one end finely
chopped egg white, and on the other end
f1nely-mashed egg yolk. Where the egg
white and egg yolk join the pickle place
diagonally two fine strips Of green
pepper.
Chicken-Pepper Canapes-Toast some
oblongs Of bread on one side only.
Spread the untoasted side with mix
ture made by blending one-third cupful
Of f1nely-chopped, canned or freshly
cooked chicken, one tablespoonful of
chopped green pepper, one tesspoonful
Of prepared horSeradiSh, one tablespoon
full of mayonnaise. and half teaspoon
full of salt. Sprinkle with thy pearl
onions, garnish with cress and serve.
This recipe makes about IL canapes.
Meats Easy to Serve.
Always in season, sausage, with its
delicate seasonings, offers about 60 va
rieties Of wholesome, appetizing meats
that are convenient to serve for break
fast, luncheon, dinner, picnics, camp
ing parties or any informal occasion.
Only carefully selected Government
spected meats are used In the making,
and scrupulous attention to the selec-
ton Of ingredients and blending Of sea-
soningS insureS the high-quality product
which we are now able to buy. For
instance, frankforts are made from the
choicest chopped meats, seasoned with
fragrant spices and stuffed into castings.
Midget frankforts are well liked for
r.cnicS. The skinlesS variety Is sold in
cans, and the frsnkfcrts are stuffed
into vegetable castings, which are re-
moved when the frankforts are to be
served. Frankforts combined with
sauerkraut and beans can be bought in
cans, ready to heat and eat
Add some liver to omeletS by parboil-
ing, chopping fine and mixing with a
plain seasoned omelet mixture.
Make 1t into q pate by boiling until
tender with small onions, little water
and q little sugar. Put it through q
mincing machine twice, then knead it
with seasonings and a lump Of butter.
Place in jar after covering with
melted butter, until ready to serve.