Use one cup of corn which has been drained from its juice; put through food chopper, using the finest cutter; add seasonings and cheese, and spread on small rounds of toast. Garnish with small pickles sliced lengthwise.
6.—GLOUCESTER CANAPÉS
Cook a small haddock roe in boiling salted water for fifteen minutes, remove skin, mash, add a tablespoon of butter, half a teaspoon of anchovy paste, one-fourth teaspoon of paprika, and enough cream to moisten; add salt if necessary. Mound on small rounds of toast, and garnish with sliced pickles and parsley.
7.—TUNA CANAPÉS
| 1 cup tuna fish | ½ tablespoon olive oil |
| 1 tablespoon tomato ketchup | ½ teaspoon salt |
| 1 tablespoon lemon juice | ¼ teaspoon paprika |
Chop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas.
8.—CELERY RELISH
Cut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pepper, and Worcestershire sauce. Garnish with a small piece of celery top.
9.—CHEESE AND APPLE RINGS
| 1 large tart apple | 1 teaspoon Worcestershire sauce |
| ½ cup soft cheese cut fine | Dash of cayenne |
| 1/8 teaspoon salt | 2 tablespoons cream |