TOMATO CANAPE

Cut the tomatoes into very thin slices and then place on a plate and season with salt and pepper.  Now place on a plate

  One tablespoon of butter,
  One-half teaspoon of mustard,
  One-quarter teaspoon of paprika,
  One tablespoon of parsley.

Work to a nice smooth paste and then spread lightly over the tomatoes.  Place on a small round cracker and garnish with a slice of hard-boiled egg.

LA BRETE CANAPE

Pick the fish from the backbone of a cooked mackerel, adding any left-over portions.  There need be only about two tablespoons.  Rub the fish through a sieve and add

  One small onion, grated,
  One-half teaspoon of mustard,
  One-half teaspoon of paprika,
  One and one-half tablespoons of butter.

Work to a paste and then spread on thin toasted strips of bread.

BOHEMIAN RELISH

Place on a bread and butter plate

  Two slices of salomi sausage,
  One radish,
  One tablespoon of prepared scallion,
  One thin slice of tomato.

To prepare the scallions chop fine and add

  Six tablespoons of mayonnaise dressing,
  One tablespoon of vinegar.

Mix thoroughly and then serve.

ITALIAN CANAPE

  Two branches of parsley,
  One small onion,
  One-half green pepper.

Mince fine and then cook until soft, taking care not to brown, in two tablespoons of salad oil.  Now toast thin slices of cornbread slightly and spread with this mixture.  Sprinkle with grated cheese and paprika.

CANAPE A LA MODE

Flake into bits two tablespoons of the mackerel left from breakfast, and then place on a dish and add

  Three tablespoons of mayonnaise dressing,
  One teaspoon of paprika,
  One tablespoon of finely chopped parsley.

Mix to a smooth paste and then spread on triangles of toasted bread.  Garnish with parsley.

FRIED PIGS FEET

Have the butcher crack the feet; wash and put into a pot of boiling water to cook.  Cook gently until they separate easily from the joints; lift from the water, and set to cool.  When cold divide in portions, dip in egg and cracker-dust and fry in boiling hot lard.  Serve with coleslaw or chow-chow.

MINCEMEAT

During the Xmas holidays open house was kept by the barons and knights of the early days.  Great festivities and merrymaking was the order of the time.  The great fete took place on Xmas day.  On that day the mistresses of the households vied with each other in a friendly rivalry with their dishes of mutton pie.