Mash sardines with silver fork, after removing tails and loose skin. Cover with juice of one-half lemon. Spread on thin slices of bread, cut either round or oblong. Cover with grated cheese and toast until cheese melts. Serve hot.
SALMON AND TOMATO CANAPE Mrs. C. A. Carscadin
On a small piece of toast put a paste of salmon, and on this a slice of ripe tomato with mayonnaise.
LOBSTER CANAPE Mrs. Louis Geyler
Chop one-half cup of lobster meat fine and mix thoroughly with the white of two hard boiled eggs which has been pressed through a ricer. Season with salt, pepper, one teaspoonful mustard and moisten with thick mayonnaise. Saute circular pieces of bread until brown, then spread with the mixture. Sprinkle over the top a thin layer of hard boiled yolks and lobster pressed through the ricer.
CANAPES Mrs. Louis Geyler
Dip edges of toast in egg, then in finely minced parsley or chervil; spread with anchovy butter and garnish with cold boiled eggs, olives and capers; or
On the same foundation use tartar sauce, boned anchovies curled around edge and garnish with a stuffed olive or gherkin fan; a gherkin fan is made by cutting it in thin slices, not quite through, and putting the ends together; or
Cover toast with tomato slices, curl anchovy in center and season with lemon, onion juice and paprika; or
Garnish with powdered egg yolk and diced whites; or