Cut hard boiled eggs in halves, remove yolks and fill with shredded shrimps mixed with mayonnaise; garnish with powdered yolks and serve on lettuce leaves.
EASTER APPETIZER Mrs. A. J. Atwater
Hard boil as many eggs as you have services; peel and cut the whites to represent baskets, carefully scoop out the yolks and fill the baskets with caviar. Toast rounds of bread, cover with the yolks which have been put through ricer, stand a basket in the center of each and serve with a thin slice of lemon.
SWEETBREAD CANAPE Mrs. Louis Geyler
Spread brown bread toast with creamed butter mixed with pate de foie gras; cover with cooked sweetbreads mixed with cucumber, pepper, gras and mayonnaise. Garnish with sweet red peppers.
CANAPE Mrs. W. D. Hurlbut
Spread rounds of toast with liver sausage; garnish with yolks of hard boiled egg put through ricer; in the center place a spoonful of minced stuffed olives.
SARDINE CANAPE Mrs. J. G. Sherer
Spread rounds of toast with mayonnaise; cover with a slice of tomato; mince sardines with yolk of a hard boiled egg and finely chopped stuffed olives; cover the tomato with this mixture and place a spoonful of mayonnaise on top.
CRAB FLAKE CANAPE Mrs. J. G. Sherer