Spread toast with horseradish butter, lay on strips of tunnyfish and garnish with slices of gherkin.
TOMATO CANAPE Elizabeth Jennings
Lightly toast circles of bread, cut out with biscuit cutter, one-half inch thick. Cover each circle with a slice of tomato. Sprinkle with salt and pepper. Cover tomato with layer of caviar, garnishing edge with finely cut white of hard boiled egg. Instead of caviar, the tiny white onions (bottled) or yolk of egg finely chopped may be substituted. Serve on plate with fancy paper doily.
ANCHOVY PASTE CANAPE Mrs. Paul Klein-exel.
Slice of toast, cut shape of tomato; spread with anchovy paste; topped with tomato slice, and yellow American cheese, browned and melted in oven. Toast only one side of bread.
SARDINOLA CANAPE Mrs. Frederick T. Hoyt
Cut rounds of fresh bread and toast lightly in oven. Cover with Sardinola paste, then sprinkle grated cheese over top, then brown slightly and serve while hot.
CHICKEN, HAM OR TONGUE CANAPES Mrs. Louis Geyler
Spread toast with mustard butter, cover with minced chicken and garnish with olives, pickles, capers and pearl onions; or
Border edge of toast with minced tongue or ham, fill center with chicken mixed with mayonnaise and garnish with minced truffles.