Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1934-04-12

Ntie ashihs eagn other how Il prD
Haunce the word. and now they arr
al accepted part of every woman.
food program. They add entertain
nlent as well as SAVIOR TO the hall
hour before dinner and everyone en-.
iesS looking at a tray of attractive
eanapes. as we'll us eating them.
They take time TO make. and dis.
appear in a moment. but ! think they
repay US for II effort when we see
our guests appreciate them so much.
| find that the easiest way 10 make
them Is to cut the crusts from the
loaf of bread and to spread it length
wise with favored butter. Perhaps
| will use ketchup or pimienfo but
Ter for the first slice. anehovs butter
fer the next. wafercresS or parsley
butter for the third. and cheese for
tie fourth. This gives a contrast of
color AS we'll as flavor. | then cut
these large slices into finger lengths.
squares. diamonds and rounds. or DC
casionally with fancy cutters into
more interesting shapes. | arrange
them on a damp cloth and then gar-
Hish each II with a different comhf
nation of contrasting garnishes.
| have the garnishes ready-thin
Slices Of pickles. green peppers and
~nimientoes, or slices of anchoyies.
stuffed olives and ~hard-ceoked eggs.
minced egg whites and strained err
Xolks, tiny tcaners) birdseye onions
and lobster claws. I take just n 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 n round
The strips of green pepper a he
crossed or arranged in a simple de
slgn-the egg slices put In the cen
Ter. the e~gg-whites. well seasoned.
Used MS an edging. the egg yolks 20
sprinkle in the center or around the
edges. Just the least change of ar
rangement will make every anape
individual. Sometimes | use with
these a simple canape-jusf spread
with butter and sprinkled with chuf-
ney or some other mixed pickle.
There is also another sort of ca
nape which makes a good first course
at the table. Either bread. toast Oh
fried bread Is used as its foundation
and 1t 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 il
made by sauting the mushrooms. ar
ranging them on the bread and Gov
ering with a mushroom. and a slice
Of grilled tomato may be put under
the mushroom. Sometimes q more |
elaborate canape such as salmon
eggs, for which / am giving the reel
pc, is used. Another interesting
combination Is made of lafticed an
chovy fillets or cheese spread. You
may like TO use small baked toma- |
toes on toast and cover them with a
cheese sauce. A stuffed egg gar
nished attractiyely Is another sug-
gestion. Stuffed raw tomatoes or
slices OF green pepper stuffed with
cheese, garnlshed with pimientoes, Is
another savory choice. Frozen cheese
cut into squares, served on a slice
of tomato or a bed of shredded LET
tuce is another suitable appetizer.
Crab or lobster salad on a bed OF
cucumbers is another suggestion for
a cold canape. This should be
served on buttered bread and gar
with green peppers or capers
We certainly have gone much fur
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"
c~ornucopia canape-
Toast bread, cut In finger-lengths,
with mayonnaise and chopped
egg yolk. Fold a slice of dried beef
into a %cornucopia. fill with onion-sea-
soned cream cheese, and lay on toast
Shrimp canape.
Mix chopped parsley with creamed
butter, and spread on small squares
If bread. Top with a shrimp, and
i'll center with seasoned minced egg
Tolk and pimento.
Tomato Surprise canape.
6 tomatoes
| cup chopped celery
! Philadelphia cream cheese
IA cup chopped nuts
M # IL ot,y