These are daintily arranged bits of bread cut into rounds, ovals or any
fancy shape; sometimes toasted on one side; served most suitably at a
luncheon or supper and eaten with a fork. Crackers are more suitable
for some coverings. Much taste may be displayed in the arrangement of
canapes.
=Mushroom Canapes=
Toast rounds of bread on one side, lay toasted side down on individual
plates and cover the other side with chopped mushrooms cooked in a
small quantity of water with butter, and lay one small broiled mushroom
(or one that has been cooked the same as the chopped), cup side up, in
the center. Garnish with lettuce, chervil, spinach or parsley.
=Trumese and Egg Canape=
Moisten hashed trumese with a little rich cream or brown sauce. Toast
diamonds of bread on one side and dip the other side in melted butter.
Scramble eggs soft and fine and place in center of toast, diamond
shape, then cover the remainder of the toast with the trumese, making
a diamond shaped border of it. Lay a piece of green string bean cut
in diamond shape in the center; set in the oven a moment, serve on
individual plates.
=Indian Canapes=
Mince trumese salad entrée fine and rub hard boiled yolks of eggs with
some of the dressing; spread on untoasted side of strips of bread or
thin wafers. Garnish plate with slices of lemon and tomato sprinkled
with chopped parsley or with a leaf of parsley or spinach on each.
=Russian Canapes=
Drain Chili sauce and rub through strainer, place pulp in center of
large wafer, surround with salted, riced yolk of hard boiled egg,
finishing with a wreath of the riced white of egg sprinkled with
chopped parsley. A leaf of green may be laid in the center of the Chili
sauce. Toasted bread may be used.
=Cottage Cheese Canapes=
Cover crackers or circles of toast with creamy cottage cheese. Make a
border on cheese of small leaves of parsley and place a star or other
shape of boiled red beet or carrot in the center. Serve with lettuce
salad.
Ripe olives may be combined with cheese for canapes. Pastry wafers may
be used.
An oxeye daisy, p. 31, may be placed in center of canape, in the wreath
of parsley.
Sweet canapes may be prepared in great variety. The sandwich filling
of cocoanut moistened with cream, with dates, figs or raisins would
be very pretty if wafer were spread with the sweet pulp, then covered
with cocoanut decorated with citron or angelica and candied cherries in
fancy shapes or chopped. Pastry wafers would be especially suitable for
some of the sweet canapes.
=Sandwich à la Salade=
Roll strips of trumese salad entrée in crisp lettuce leaves, fasten
with Japanese toothpicks and serve on crackers or strips of zwieback or
with crescent sandwiches of bread and butter; or the salad without the
toothpick may be snugly rolled in a bread and butter or bread and oil
sandwich.
=Sister Starr’s Tomato Sandwich=
Chop together scrambled egg, oil and drained tomato (raw or canned),
not forgetting the salt, add cracker crumbs to make of the right
consistency and serve between crackers or slices of bread.
=Variegated Sandwiches=
Make three equal sized loaves of universal crust, one tinted a delicate
pink with fruit color, one left white, and the third made of part
graham flour with a little dark brown flour in the sponge.
When old enough, cut in slices, butter, pack together--brown, pink and
white--and set in refrigerator with weight on top.
To serve, cut in slices, then in any desired shape.
=English Bread and Butter Sandwiches=
Spread butter on loaf and cut in just as thin slices as possible roll,
fold, or place slices together.
=★ Trumese Sandwiches--non-starch=
Broil thin slices of trumese and place between them, scrambled eggs, or
fine sliced onions or celery; garnish.