Toast small squares or rounds of bread on one side; on the other side grate cheese and set in oven until cheese is melted; add paprika.
CHEESE CANAPES Mrs. E. S. Smith
Cut bread in quarter-inch slices. Spread lightly with French mustard. Sprinkle with grated cheese and finely chopped olives. Brown slightly in oven.
SARDINE AND EGG CANAPE Mrs. C. A. Carscadin
Toast small pieces of bread; cover with a paste made of sardines and a little lemon juice, and top with the yolks of hard boiled egg put through the ricer.
SARDINE CANAPE Mrs. J. A. Kaerwer
Two cans small sardines; one teaspoonful catsup; one teaspoonful lemon juice; a dash of tabasco sauce. Place slice of bread on leaf of lettuce then lay two small sardines across with chopped eggs, and last add catsup, lemon juice and tabasco sauce.
SARDINE CANAPE Mrs. J. A. Kaerwer
Two cans of sardines boned; two tablespoonfuls chopped pickled beets; mix thoroughly and spread on slices of bread; sprinkle chopped eggs over same and serve.
SARDINE CANAPE Mrs. A. D. Campbell