Spread toast with anchovy butter, cover with mayonnaise mixed with chili sauce.
MUSHROOM CANAPE (Hot) Miss Agnes Sieber
Cook fresh mushrooms in butter, place on rounds of toast, spread with chervil or parsley butter; pipe a mound of beaten egg white, seasoned with salt and pepper, on each mushroom and place in hot oven until maringue is brown.
PRUNE AND BACON CANAPE (Hot) Miss Agnes Sieber
Remove stones from large prunes and olives; stuff olives with capers and bits of anchovy; put them in the prunes, wrap each prune with bacon and tie with a thread. Place in hot oven until bacon is crisp, remove thread and place on disks of toast spread with Parmesan butter.
TONGUE CANAPE Mrs. F. A. Sieber
Spread toast with mustard cream, garnish with tiny strips of tongue, put a lozenge of white meat of chicken in center, on this put a slice of truffle, both marinated in French dressing.
CANAPE A LA VANDERBILT Mrs. Paul Klein-exel.
Slice of tomatoes on lettuce; combination of crabmeat, celery and pearl onions. Serve with oil mayonnaise.
TUNNYFISH CANAPE Mrs. F. A. Sieber