The Waterbury Democrat., 1935-01-25
Cook Can Fish Tasty Appetizer Out Of a Can
Sardines Are Fine On Canapes; Use Lef- ODers
BY MRY E. DAGUE NEA Service Stan Vvrifap

I'm one of those women who find 1t impossible to get past e fancy grocery window with its array of plump beautiful fruit in brandy. its rows of fascinating tins and jars filled with everything from fearfully and wonderfuiiy-rnade de hors de'oeuvres to nuts in various conditions of sugar, salt and spice. A touch of the exotic now and then gives zest to any meal and some of these lovely, inexpensive looking objects are really not half as dear as they look.
 Bloater paste, for instance, which Is . substitute for the more costly anchovy paste in canapes. Spread toast with bloater paste, add a slice of tomato and sprinkle with grated cheese. Slide under the broiling flame just long enough to melt the cheese, serve and bask in the compiimer1ts of satisfied customers.
 Toast Serves We'll for Canapes For several occasions like to use canape cracker with a tiny rim around 1t which holds any canape mixture, but for everyday meals finger of toast answers the purpose perfectly.
 Sardines go well on canapes. And of course there are all the cheeses. A nice combination for an hors d'oeuvre tray Is stuffed celery and appetizer sardines. In- deed. this connection is so simple that you may use 1t, if you like, for everyday dinners. By the same token, it's interesting enough to be used as the first course for in- formal Sunday-night suppers and after-bridge snacks.
 By the way, so many of us have chicken for their Sunday dinner that I've planned Sunday night supper to use up left-overs. The chicken dish I'm suggesting may be prepared several hours ahead or time. put in the ice box and relocated when wanted.
 Sunday Night Supper
 Appetizer sardines, creamed chicken and mushrooms, ginger ale salad, coffee, appetizer sar- dimes.
 . Three large strdines. 6 table, spoons Philadelphia cream cheese, tablespoons seedless raisins. 4 tablespoons minced celery. 1-4 teaspoon salt. dash paprika, 1-2 cup mayonnaise, tablespoons chopped sweet pickle, It table spoon lemon juice.
 Wash raisins in hot water. Drain. Chop, Blend cream cheese with raisins, celery, salt, 1 tea spon lemon juice and table, spoons mayonnaise. Mix remain ing mayonnaise with chopped swet pickles. Cut sardines in halves. remove skin and bones and sprinkle with remaining lem. on juice. Place each half on a finger of toast and pile cheese mix. ture over sardines. Top with may onnaise pickle mixture and sprin- kle with paprika.
 Ginger Ale Salad
 Two tablespoons granulated gel- atine, tablespoons cold water. 1-2l cup boiling water, 9 cups ginger ale, 1-4 cup lemon juice, 4 table spoons ginger syrup from pre- served ginger, cup diced apple, 2 tablespoons minced preserved gin ger. 1-2 cup California grapes skinned and seded, cup mayon- naise, 1-2 cup whipping cream.
 Soften gelatine in cold water for i've minutes. Dissolve in boiling water. Add ginger ale, lemon juice and syrup from preserved ginger. When mixture begins to jell add apple, minced ginger and grapes. Turn into 9 mold and let stand on ice for several hours to chill and become firm. 'Unmold and serve with mayonnaise combined with whipped cream