Mix, and serve in four small glasses or lemon shells, with six small clams or oysters in each. Shrimps, prawns, or lobster may be used instead of clams or oysters.
2.—ASHEVILLE CANAPÉS
Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of bread the same size as tomatoes; toast bread, spread with Mustard Butter (see No. 459), or salad dressing, and cover with a slice of tomato; season lightly with salt and pepper, and cover with thin slices of cooked chicken livers. Garnish with parsley.
3.—CLUB CANAPÉS
Mix devilled ham with a little grated cheese; spread on thin rounds of brown bread, and mark into quarters with finely chopped pickle. Chop fine the white of a hard-cooked egg, and cover two opposite quarters; press the yolk through a sieve, and cover the remaining quarters.
4.—CRAB MEAT CANAPÉS
| 1 cup crab meat | 1 teaspoon Worcestershire sauce |
| ¼ teaspoon paprika | 1 tablespoon lemon juice |
| ½ teaspoon salt | ½ teaspoon horseradish |
| ¼ teaspoon mustard |
Chop crab meat, mix well with seasonings, and spread on thin rounds of untoasted brown bread. Garnish with small cube of lemon.
5.—MOCK CRAB CANAPÉS
| 1 cup canned corn | 1 teaspoon anchovy paste |
| ¼ teaspoon salt | 2 tablespoons grated cheese |
| 1/3 teaspoon paprika |