CANNED MUSHROOM “COCKTAILS”
In each cocktail glass put 8 or 10 button mushrooms, and cover them well with the cocktail sauce. Or use canned cêpes and serve in green pepper cases.
PIMENTO “COCKTAILS”
Cut squares, an inch across, from sweet pimentos (canned), and put 8 or 10 of these in each glass; cover well with cocktail sauce and serve ice-cold, with celery.
BEET SAVOURY
Use 1 large pickled beet and arrange neat slices on squares of bread; in the centre of the beet put a ring of hard-boiled sliced egg, filled with the riced egg-yolk, and fill each corner with chopped chives.