The Western news. [volume] (Libby, Mont.) 1933-current, 1934-04-12

| were asking each other how to pro
nounce the word, and now they arr
an accepted part of every woman.
food program. They add entertain
ment as well as SAVIOR to the hall
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 a moment, but 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 q contrast of
color as we'll as flavor | then cut
these large slices into finger lengths,
squares. diamonds and rounds, or oc-
casionally with fancy cutters into
more interesting shapes. arrange
them on damp cloth and then gar
nIsh each one with different eombi-
nation of contrasting garnishes.
| have the garnishes ready-thin
slices Of pickles, green peppers and
pimlentoes, 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 q round.
The strips of green pepper can be
crossed or arranged In a simple de-
sIgn-the egg slices put In the cen
ter, the egg-whites. we'll seasoned,
used rs 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 simple canape-just spread
with butter andSsrrfnkled 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 Its foundation
and 1t Is spread first with d 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 sautlng the mushrooms, ar
ranging them on the bread and COW
ering with mushroom, and a slice
OF grilled tomato may be put under
the mushroom. Sometimes more |
elaborate canape such as salmon |
eggs, for which I 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
nlshed attractively Is another sug-
gestion. Stuffed raw tomatoes or
slices OF green pepper stuffed with
cheese. garnished with pimientoes. is
another sayory choice. Frozen cheese
cut into squares, served on a slice
Of tomato or bed of shredded let
tuce Is another suitable appetizer.
Crab or lobster salad on q bed Of
Is another suggestion for
q 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 slice or piece OF
bread fried In butter or OIL on which
anchovies, mushrooms, etc. are
cornucopIa Canape.
Toast bread, cut In finger-lengths,
spread with mayonnaise and chopped
Egg yolk. Fold a slice of dried beef
nto cornucopia, fill with onion sea
'oned cream cheese, and lay on toast.
Shrimp canape.
Mix chopped parsley with creamed
'utter, and spread on small squares
II bread. Top with a shrimp, and
III center with seasoned minced egg
ok and pimento.
Tomato Surprise canape.
tomatoes
i cup chopped celery
! Philadelphia cream cheese
u cup chopped nuts
VI cup capers or chopped olives
Lettuce