Left-over foods and how to use them

by Elizabeth O. Hiller

Canapes—Mexican Style

• ¼ cup cold cooked ham.
• ¼ cup cold cooked chicken.
• ¼ cup butter.
• 1 tablespoon pimentoes.
• 1 tablespoon Chutney.
• ½ teaspoon curry powder.
• Salt and pepper.
• Few drops Tobasco.

Process: Put ham, chicken and pimentoes through the meat chopper; then pound mixture thoroughly in a mortar or chopping bowl. Rub through a sieve and add seasonings. Spread on circles or tri-angles of bread fried and cooled, decorate with the white of egg finely chopped, the yolk passed through a sieve—first laying two thin strips of pimento crossing each at right angles. Fill two opposite spaces with the whites of eggs and two with the yolks. Garnish with sprays parsley.