Canapes are usually served cold, on a plate covered with a doily; the canape is placed on this.  They need not all be alike; the bread may be cut with various sandwich cutters or it may be cut into finger widths and then toasted lightly and spread with the prepared paste.

Meat, chicken, cheese, nuts, olives, etc., may be used in place of the fish.  If you have just a spoonful or so of peas, beans, spinach, cauliflower or asparagus you may use it in place of the fish, thus making a vegetable canape.  Try two canned pimentos in place of either meat or fish.

EGG CUTLETS

Make a cream sauce, using six level teaspoons of flour to one cup of milk.  Dissolve the flour in the milk and then bring to a boil.  Cook for five minutes and then cool and place in a bowl and add two hard-boiled eggs chopped fine and

  Two tablespoons of finely chopped parsley,
  One tablespoon of finely grated onion,
  One and one-half teaspoons of salt,
  One teaspoon of paprika,
  One-quarter cup of fine bread crumbs.

Mix and then pour on well-greased platter.  Cool for four hours.  To mould, form into shape and then dip in flour, then in beaten egg and then in fine bread crumbs.  Fry until golden brown in hot fat or vegetable oil.  Serve with tomato sauce.

BAKED EGGS IN CORN CASES

Make ten corn muffins, from the following mixture: 

  One and one-quarter cups of milk,
  One egg,
  Two tablespoons of syrup,
  Two tablespoons of shortening.

Beat hard to mix and then add

  One and one-quarter cups of sifted flour,
  Three-quarters cup of cornmeal,
  Five teaspoons of baking powder.

Beat thoroughly to mix and then pour into well-greased muffin pans and bake for thirty-five minutes in a hot oven.  Now cut from the top one slice from each of the four muffins and use a spoon to scoop out the centres.  Break an egg and then fill to the top with cheese sauce.  Sprinkle with bread crumbs and set in a baking pan and bake for twenty minutes in a moderate oven.  Serve with either cream or tomato sauce.

SPANISH OMELET

Beat whites of three eggs until stiff, then carefully cut and fold in yolks of three eggs.  Then when well blended, pour in hot frying pan containing three tablespoons of shortening; cook slowly, shaking frequently until mixture is dry on top.  Now spread with a filling prepared as follows: 

Place in a bowl

  Two tablespoons grated onion,
  One-half cup of well-drained tomatoes,
  Four olives, chopped fine,
  Two tablespoons of finely minced parsley,
  One-half teaspoon of paprika.

Cook this mixture in two tablespoons of shortening until hot, spread on omelet, fold and roll, turn on hot dish, sprinkle with paprika and garnish with finely chopped parsley.