Anchovy Canapés
Spread circular pieces of toasted bread with Anchovy Butter. Chop separately yolks and whites of “hard-boiled” eggs. Cover canapés by quarters with egg, alternating yolks and whites. Divide yolks from whites with anchovies split in two lengthwise, and pipe around a border of Anchovy Butter, using a pastry bag and tube.
Lobster Canapé.—Page [554].
Canapé Martha.—Page [554].
Jelly Bag and other necessary utensils for jelly making.
Page [573].
Marmalades, Jam, and Jellies, with paraffine to melt for covering, paper cut for covers, gummed labels, and Library Paste.
Page [574] to 577.