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(Appetizers) - (The International Jewish Cook Book)

For serving at the beginning of dinner and giving a zest to the
appetite, canapés are extremely useful. They may be either hot or cold
and made of anything that can be utilized for a sandwich filling. The
foundation bread should be two days old and may be toasted or fried
crouton fashion. The nicest way is to butter it lightly, then set it in
a hot oven to brown delicately, or fry in hot fat.
The bread should be cut oblong, diamond shaped, in rounds, or with a
cutter that has a fluted edge. While the toast is quite hot, spread with
the prepared mixture and serve on a small plate with sprigs of
watercress or points of lemon as a garnish.
Another way is to cut the bread into delicate fingers, pile it log-cabin
fashion, and garnish the centre with a stuffed olive. For cheese canapés
sprinkle the toast thickly with grated cheese, well seasoned with salt
and pepper. Set in a hot oven until the cheese melts and serve

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Toast lightly diamond-shaped slices of stale bread and spread with a
sardine mixture made as follows:--Skin and bone six sardines, put them
in a bowl and run to a paste with a silver spoon. Add two tablespoons of
lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two
teaspoons of chopped parsley and four tablespoons of creamed butter.
Garnish with a border of whites of hard-boiled eggs, finely chopped, and
on top scatter shredded olives.

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Cut the bread about one-quarter of an inch thick and two inches square
(or round), and after it is toasted spread over each slice a teaspoon of
ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon
chopped parsley; spread the mixture over the caviar and serve with
quarters of lemon.

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Cut the bread as for caviar canapés and spread with anchovy paste. Chop
separately the yolks and whites of hard-boiled eggs and cover the
canapés, dividing them into quarters, with anchovies split in two
lengthwise, and using yolks and whites in alternate quarters.

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For each person take a thin slice toast covered with anchovy paste. Upon
this place whole egg which has been boiled four minutes, so that it can
be pealed whole and the yolk is still soft. Around the toast put tomato

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Mix together two chopped hard-boiled eggs, one tablespoon of chopped red
peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two
tablespoons of grated American cheese with sufficient melted butter to
form a paste; spread over the rounds of fried bread and place in a very
hot oven for about three minutes. Serve on a folded napkin, garnished
with watercress.

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1 cup cream.
4 tablespoonfuls of bread crumbs.
1 tablespoonful of butter.
3 dozen stewing oysters.
Season with paprika, tiny pinch of nutmeg and salt. Boil the cream,
add bread crumbs and butter. Chop oysters fine, add seasoning. Serve
hot in pattie cups or on toast. Serve small pickles or olives. Good
dish for chafing dish.

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Oriental Canapes.

Boil 1 cup of rice in salted water until soft; drain. Then grate
Parmesan cheese and cover the rice with cheese. Let steam in the oven
a few minutes; then pour over some highly seasoned tomato-sauce, and
serve hot with fried veal chops.

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India Canapes.

Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce
of powdered French chocolate. Mix well with 4 ounces of flour and the
whites beaten stiff with a pinch of salt; add 1 tablespoonful of
vanilla extract. Bake on wafer sheets in small cakes to a light brown.

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Spanish Canapes.

Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of
butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the
yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla;
add the whites beaten to a stiff froth. Bake in a quick oven and
serve at once.

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Canapes Of Peas

These form a dainty entree. To prepare the canapes take some slices of

stale bread about two inches thick and cut into neat rounds with a large

biscuit cutter. With a smaller cutter mark a circle in the center of

each round and scoop out the crumbs from it to the depth of one inch.

This must be carefully done, so there will be a firm bottom and sides.

Lay these around in a shallow dish and pour over them a half-pint of

milk in which one egg has been thoroughly beaten. This proportion of egg

and milk is sufficient for six canapes. Let them lie in this for a few

minutes; then take up very carefully and slip into very hot lard. When

of a pale golden brown remove with a skimmer and drain on blotting

paper. Boil a pint of freshly cleaned peas in unsalted water until

tender; drain well. Put into a saucepan with two spoons of butter,

dredge in a dessertspoonful of flour and add a saltspoon of salt and a

quarter of a pint of milk. Let it come to a boil; then fill the canapes

with this, give a dusting of pepper on the top of each, arrange on a

platter and garnish with parsley and slices of lemon.

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