Bonne Bouchee.—Make the pastry cases and when ready to serve fill with pate-de-foie gras, made soft with whipped cream, seasoned with salt, cayenne or paprika. Decorate each one with an olive or bit of aspic jelly.
Bouchees of Caviare, Olives and Mayonnaise.—Spread circles or dominoes of bread with a thin layer of caviare. In the center place a pitted olive, green or black, with its pit removed and the cavity filled with minced red peppers. Hold the olive in place with a few drops of mayonnaise, red or the usual yellow, and put tiny dots of the same about the border.
Bouchees of Sardines.—Pound one or two boned sardines in a mortar, together with a small quantity of cheese. Season with salt, pepper and chili vinegar, and add, if you like, a few chopped oysters. Spread this mixture on circles of "bagged" bread about the size of a silver dollar, and add a garnish of hard-boiled yoke of egg, rubbed through a sieve and a little finely minced parsley.
Bouchees of Sausage or Tongue.—Cover circles of "bagged" bread with red stars cut from boiled tongue or the red imported sausages. Lay on the top of each star, log cabin fashion, several tiny lengths of pickled gherkins and crown with a sprig of watercress.
The Making of Canapés.—Bread two days old is best for the foundation. Trim free from crusts, then cut in uniform oblongs, diamonds, triangles, circles or fingers as desired, using for this the cutters that come on purpose. Butter lightly, spread with the prepared mixture and slip into the well-greased paper-bag for five minutes just long enough to brown the toast delicately and heat the savory.
Anchovy Canapés.—Cut white bread in oblong strips, spread lightly with butter, and anchovy paste, and tuck into the buttered bag. Bake five minutes, then serve hot, adding, if liked, to each canapé two strips of boneless anchovy laid across it diagonally and a squeeze of lemon juice.
Caviare Canapés.—Cut bread in circles and spread with a mixture of three tablespoonfuls caviare paste, one teaspoonful lemon juice, one half teaspoonful paprika, two tablespoonfuls of butter, and a half cupful minced cress. Pop in the buttered bag and cook five minutes.
Hot Cheese Canapés.—Take circles or strips of Vienna bread, spread lightly with butter, grate a little cheese over them, sprinkle on top a little cayenne pepper and salt and put in bag. Cook five minutes.
Cheese and Cracker Canapés.—Split Boston crackers and soak ten minutes in cold water. Lift out carefully and place on a well-buttered baking tin. Drop on each a generous bit of butter, a sprinkling of grated Parmesan or American cheese and a dusting of paprika. Put in the bag, seal and bake fifteen minutes in a hot oven.
Cheese Toast Sandwiches.—Cut slices of white bread rather thicker than for sandwiches. Chop fine one cupful of American cheese and two green peppers with the seeds removed. Season with salt and pepper and work to a paste. Spread one slice of bread with butter and its mate with creamed filling. Press firmly together, take off the crusts, and put into the buttered bag. Bake five minutes and serve very hot.