Coulee City dispatch. [volume] (Coulee City, Wash.) 19??-19??, 1934-04-27

"SA0 oohAA6 C0SA OIACA AOW W PIO-
nounce the word, and now they are
an accepted part Of every woman's
food program. They add entertain
ment as well as SAVIOR to the half
hour before dinner and everyone en-
joys looking at tray Of attractive
canapes, as well as eating them.
They take time to make, and dis
appear in moment, but I think they
repay us for our effort when we see
our guests appreciate them so much.
] find that the easiest way to make
them Is to cut the crusts from the
loaf Of bread and to spread 1t length
wise with favored butter. Perhaps
] will use ketchup or pimiento but
ter for the first slice, anchovy butter
for the next, watercress or parsley
butter for the third, and cheese for
the fourth. This gives contrast of
color as well as flavor. / then cut
these large slices into finger lengths,
squares, diamonds and rounds, or &C.
casionally with fancy cutters into
more interesting shapes. I arrange
them on damp cloth and then gar
nish each one with different combi-
nation Of contrasting garnishes.
have the garnishes ready-thln
slices Of pickles, green peppers and
pimientoes, or slices of anchovies,
stuffed olives and hard-cooked eggs,
minced egg whites and strained egg
yolks, tiny (capers) birdseye onions
and lobster claws. take just few
moments to arrange these garnishes
in simple designs. On the finger
length strips may put an overlap
ping row of stuffed olives, or the
same around the edge of round.
The strips of green pepper can be
crossed or arranged in simple de-
sign-the egg slices put in the cen
ter, the egg-whites, well seasoned,
used as an edging, the egg yolks to
sprinkle In the center or around the
edges. Just the least change Of ar
rangement will make every canape
individual. Sometimes use with
these a simple canape-just spread
with butter and sprinkled with chut-
ney or some other mixed pickle.
There Is also another sort of ca
nape which makes good first course
at the table. Either bread, toast or
fried bread is used as it's foundation
and it is spread first with a favored
butter and then covered with slices
of tomato, cucumber and hard-boiled
egg, and garnished with mayonnaise,
stuffed olives sliced, or sliced ripe
olives or truffles. A hot mushroom
canape Is also delicious. This is
made by sauting the mushrooms, ar
ranging them on the bread and COW
ering with a mushroom, and slice
of grilled tomato may be put under
the mushroom. Sometimes more
elaborate canape such as salmon
eggs, for which am giving the reel
pc, is used. Another interesting
combination Is made Of latticed an
chovy fillets or cheese spread. You
may like to use small baked toma-
toes on toast and cover them with
cheese sauce. A stuffed egg gar
nished attractively Is another sug-
gestion. Stuffed raw tomatoes or
slices Of green pepper stuffed with
cheese, garnished with pimientoes, is
another savory choice. Frozen cheese
cut into squares, served on a slice
of tomato or bed of shredded let
le c11it n 1n onnotfzor
Crab or lobster salad on bed of
cucumbers Is another suggestion for
cold canape. This should be
served on buttered bread and gar
nished with green peppers or capers.
We certainly have gone much fur
Their in our canape preparation than
the dictionary-"A slice or piece Of
bread fried In butter or oil, on which
anchovies, mushrooms, etc., are
served"
Tomato Surprise canape.
tomatoes
cup chopped celery
Philadelphia cream cheese
" cup chopped nuts
n cup CdpcIS VI ChoPPSu oliNSb
Lettuce
Skin six firm tomatoes and place In
refrigerator. Mix celery, cheese,
nuts and capers together, adding to-
mato pulp taken from tomatoes
thoroughly chilled. Before SCOOP
ing out tomatoes cut off small piece
Of top and insert through slit In
this small lettuce leaf, to represent
a handle. Place on lettuce leaves and
serve with mayonnaise or french
dressing, whichever is preferred.
cornucopla Canape.
Toast bread, cut in finger-lengths,
spread with mayonnaise and chopped
egg yolk. Fold a slice Of dried beef
into a cornucopia, fill with onlon-sea-
soned cream cheese, and lay on toast.
Shrimp canape.
Mix chopped parsley with creamed
butter, and spread on small squares
OF bread. Top with shrimp, and