These are slices of bread cut into fancy shapes, toasted or quickly fried in hot oil, or they may be spread with butter and browned in a quick oven. One slice only is used for each canapé. The mixture is spread on top, the top garnished, and the canapé used at once.
[Anchovy Canapés]
Cover a round or square of toast with anchovies that have been mashed and seasoned with a little tomato catsup. Put a little chopped celery around the edge as a garnish and send at once to the table.
[Caviar Canapés]
Season the caviar with onion and a very little lemon juice; spread over a round or square canapé, put chopped onion around the edge, garnish the top with a hard-boiled egg; place on paper mats and send at once to the table. These are used as first course at lunch or dinner.
[Swedish Canapes]
Cut thick slices of whole wheat or Graham bread, trim the crusts and hollow out the centers, being careful not to make a hole all the way through. Pound or mash the hard boiled yolks of three eggs with a tablespoonful of anchovy paste or two anchovies, two tablespoonfuls of butter and a dash of lemon juice. Cut a dill pickle lengthwise into slices an eighth of an inch thick, then cut these slices into long strips a half inch wide. Cut large pickled beets into strips of the same width. Cut a dozen pimolas into halves. Butter the bread, fill with the paste, put over the strips of dill pickle, leaving one inch between each strip. Cross these with strips of pickled beets, put half of a pimola into each square. Dish on paper mats. Serve as an appetizer before soup.
[Chopped Tongue Canapés]
Chop cold, cooked tongue very fine; season it with two tablespoonfuls of olive oil and a dusting of pepper; spread it over the top of a round of toasted bread; garnish the edge with the small leaves of cress, put a little grated hard-boiled egg in the center and send at once to the table.