Tomato and Cucumber Canapés
Fry circles of bread in deep fat. Fry slices of tomato in deep fat. Place one slice of tomato on each circle of bread. Sprinkle with salt and pepper. Garnish each slice with one slice of cucumber and hard-cooked white of egg cut in shape of petal, to represent a daisy.
Nut and Olive Canapés
Cut bread in crescents. Fry in deep fat. Mix equal quantities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread, and garnish with small diamonds of pimentoes.
Tongue Canapés
Toast triangles of graham bread, spread with butter. Cut slices of cooked tongue in small pieces, mix with creamed butter to a paste, add two tablespoons capers to each half cup of tongue. Spread on bread. Sprinkle with salt and cayenne, and garnish with chopped water cress.
Clam Cocktail
- 1 pint small clams
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons vinegar
- 3 tablespoons lemon juice
- 1 tablespoon tomato catsup
- 1 tablespoon horse-radish
- 1 teaspoon salt
- few grains cayenne
- few drops Tabasco
Place clams in shallow dish after removing the black parts. Mix other ingredients. Pour over clams, and let stand for several hours. Serve ice cold in small glasses, as a first course.