GRAPE-FRUIT PREPARED FOR LUNCHEON
CAVIAR TOAST GARNISHED WITH CELERY AND LEMON
OYSTER COCKTAILS
Anchovy toast
Cut the crust from a loaf of graham bread and slice, then cut each slice in half and toast on both sides. Spread lightly with butter. Open a jar of anchovies and lay one of the tiny fish on each strip of graham toast, squeeze a few drops of lemon juice upon it, sprinkle with paprika and set in the oven until very hot.
Anchovy bars
Butter narrow saltine wafers, spread them with anchovy paste, and set them in the oven long enough to become very hot. Serve two on each plate.
Deviled crackers
Butter seafoam wafers, sprinkle lightly with paprika, then drop upon them a very little grated Parmesan cheese, and set in the oven until they brown delicately about the edges.
Hot-house grapes
Cut the larger bunches into smaller, all of uniform size. Lay on ice until just before luncheon when, tie a dainty bow of ribbon of a harmonizing color with the grapes, upon each bunch.