The Coolidge examiner., 1934-04-20

*r.As. "+4&t - 4@W years HsW Nr
aere asking each other hnw 60 pro.
nouncr ghe word. and now they are
an accepted part of every womans
. fool program They add eutcrtain.
mcui as sell aa SAVIOR 80 the halg
hour before dinner and everyone on.
Joys hooking az q tray % attractive
caunpes. ns weil as eating them
They take time % make. and dis.
appear ia moment. hui ihluk they
repay us Tor our effort hen we see
orr guests appreciate them 80 much
and that the easiest way 90 make
them Is 90 cur the cruss from The
loaf of bread and to spread Il length
ulsc with favored butter Perhaps
I viii usc kefchup or pmienio but
ter for the frst sllce. anchoyy butter
7 FOR the next. waterrresS or parsley
butter Tor the third. and cheese for
( the fourth. This gives q contrast of
color as well as aavor. then cut
Z these large slices into anEer lengths.
squares. diamonds and rounds. or oc.
caslonnlly with fancy cutters into
more interesting shapes arrange
them on a damp cloth aud then gar
uish each one with a different combl
nation % contrasting garnlshes.
have the Earnishes ready
slices of pickles. green peppers and
plmsenioes. or slices of anchoyles.
stuffed olives and hard-cooked eggs
minced egg whites and strained egE
yolks. tiny tcapersl hlrdseye onions
anI lobster claws take just few
moments 10 arrange these gnrnishcs
IN simple designs. ON the finger
length strips ! may put an overlap
ping row OF stuffed olives or the
same around the edge % a round
The strips % green pepper can be
crossed or arranged in a simple de-
slgn-the csg slices put IN the cen
ter. the cEg whites. well seasoned.
used as an cdging. the egg yolks 20
sprinkle In the center or around the
edges Just the least change 81 ar.
rnn=emeui viii make every cannpe
individual Sometimes use wlih
these simple canapcj just spread
wlth butter AM sprlngied with chut
uey or some other mixed pickle.
There Is also another sort of en-
nnpe which makes good arst course
at the table. Either bread. toast or
fried bread Is used ns iis foundation
and il il spread FIRST with a favored
butter and then covered with slices
Of tomato. cucumber md hard boiled
esg. and garulshed with mayounaise.
stuffed olives Sliced. or sliced ripe
olives or truffIex 4 hot mushroom
ceaBpe u also delicious This IL
made by santlng the mushrooms. ar
ranging them on tie bread and cos.
ering Wlth y mushroom. and q slice
~ gFllled tomato may be pui under
the mushroom Sometimes more
elaborate rannpe such as salmon
eggs. for which am giving the reel.
pe. j. used Another Interesting
combination j. made ~ lag,lced an
choyy nllcts or cheese spread You
mas like 10 use small baked toma.
toes on toast and cover them with n
cheese sauce stuffed e-G gar
ulshcd attrHcilyely Is another sue
sestlon. stuffed raw tomatoes or
slices of green pepper stuffed With
cheese. saralshed with plmientoes. Is
another sayory choice. Frozen cheese
cut into Tquares. served on slice
81 tomato ar bed Of shredded let
tncc Is another suitable appetizer
Crab or lobster salad on a he'd ~
cucunibers is another suggestion for
cold canupe. This should he
served OF hu,tered bread and gar.
nlshed with green peppers or capers
We certainly have gone much fur
ther Ia oar canape preparation than
The dictionary "A slice or piece 81
bread srled In butter or oil. on which
anchovies. mushrooms. etc. are
served
cornueopia canape.
Toast bread. cut IN iinger-leugths.
bread with mayonnalse and chopped