CANAPÉS
Canapés are slices of bread toasted or fried in hot fat, or dipped in butter, and browned in the oven. The slices are then covered with some seasoned mixture. They are served hot, and make a good first course for luncheon. The bread is cut a quarter of an inch thick, then into circles two and a half inches in diameter, or into strips four inches long and two inches wide. They are sometimes used cold, and are arranged fancifully with different-colored meats, pickles, eggs, etc.
CHEESE CANAPÉS
Cut bread into slices one quarter inch thick, four inches long and two inches wide. Spread it with butter, and sprinkle it with salt and cayenne or paprica. Cover the top with grated American cheese, or with grated Parmesan cheese, and bake in the oven until the cheese is softened. Serve at once, before the cheese hardens.
HAM CANAPÉS
Cut bread into slices a quarter inch thick, then with a small biscuit-cutter into circles; fry them in hot fat, or sauté them in butter. Pound some chopped ham to a paste; moisten it with cream or milk. Spread it on the fried bread; dust with cayenne, sprinkle the top with grated Parmesan cheese, and place in a hot oven until a little browned.
ANCHOVY CANAPÉS
Spread strips of fried bread with anchovy paste. Arrange in lines, on top, alternate rows of the white and yolks of hard-boiled eggs chopped fine.
SARDINE CANAPÉS
Spread circles of fried bread with a layer of sardines pounded to a paste. Arrange on top, in circles to resemble a rosette, lines of chopped hard-boiled egg and chopped pickle.