Boston Cooking-School cook book

To Prepare. Cut stale bread 44 inch thick. Remove crusts and cut in desired shapes — rounds, triangles, oblongs, crescents, etc. ‘Toast or sauté on one side and spread either side with prepared mixture. Any canapé mixture may be spread on thin plain wafers or Corn Crisps (p. 97). To Garnish. Arrange borders and lines of chopped, hardcooked egg white, crumbled hard-cooked egg yolk, chopped olives Sherry before Dinner with Almond and Cream Cheese Canapés, Cauliflower Mayonnaise and Cocktail Sausages or parsley, or creamed butter forced through pastry bag and tube. Decorate with bits of truffle, or red or green pimiento, slices of stuffed olive or dots of creamed butter, or strips of pimiento or anchovy. A canapé may be masked with Mayonnaise before being decorated. For holiday parties, use heart or star or shamrock cutter. If canapés are to be eaten with the fingers, do not garnish with decorations which may fall off. [illustration: Sherry before Dinner with Almond and Cream Cheese Canapés, Cauliflower Mayonnaise and Cocktail Sausages] CANAPE SPREADS Anchovy Butter. Season creamed butter with anchovy paste and French dressing or a few drops of onion juice and lemon juice. Chutney Butter. Season creamed butter with chutney. Cream Cheese. Season highly with salad dressing. Spread on canapés. Sprinkle with finely chopped, stuffed olives, coarsely cut blanched almonds, or coarsely grated fresh coconut. Horse-radish Butter. Add grated horse-radish to creamed butter. Lobster Butter. Pound ¥% cup butter in mortar with lobster coral. Parsley Butter. Add finely cut parsley to creamed butter. Sardine Butter. Season creamed butter with sardine paste, lemon juice, and onion juice. Watercress Butter. Add finely chopped watercress to creamed butter. Caviare, red or black. Squeeze a few drops of onion juice on caviare. Chopped Hard-cooked Eggs. Chop whites and put yolks through sieve. Sprinkle on any savory butter. Lobster Spread. Chop lobster meat fine. Add an equal quantity of yolks of hard-cooked eggs forced through a sieve. Moisten with melted butter and heavy cream, using equal parts. Season with salt, cayenne, mustard, and beef extract. Mushroom Spread. Chop mushrooms fine, sauté 5 minutes in butter, sprinkle with flour, add heavy cream to make thick paste. Season. This is especially delicious made into toasted Rolled Sandwiches I (p. 718). Pate de Foie Gras. Mock Paté de Foie Gras. Liver sausage or cooked chicken livers, mashed and seasoned with salt, pepper, and lemon juice. Smoked Salmon or Smoked Herring on Anchovy Butter or plain butter. Sardine on Peanut Butter. . Tomato, sliced, with small piece of cheese on top. Broil until cheese melts. BACON CANAPES 1. Mix chopped ripe olives and almonds with minced raw bacon. Spread on rounds or squares of bread. 2. Spread rounds or squares with peanut butter or tomato catsup. Put three very thin bits of bacon on each. To vary, place a thin slice of cheese under bacon if tomato is used. Arrange on cooky sheet. Bake in hot oven until bacon is crisp. HOT CRAB-MEAT CANAPES Spread rounds of toast with creamed butter mixed with an equal quantity of grated cheese and seasoned with salt and pepper. Cover. with creamed crab meat or lobster, bake in hot oven until brown, and garnish with thin strips of red pepper. PARMESAN CHEESE CANAPES 1 cup grated Parmesan cheese Salt and pepper 2% cup heavy cream Parsley sprigs Mix cheese and cream and season. Make canapés (p. 118), using cheese mixture. Bake 6 minutes. Serve hot. CANAPES AS A FIRST COURSE CAVIARE CANAPE Cut bread 4 inch thick in diamond-shaped pieces. Toast on one side. Dip edges in melted butter, then in finely chopped parsley. Divide top in 4 sections. Put caviare in opposite sections, chopped hard-cooked egg whites in others. Cover egg white with Mayonnaise and garnish with stuffed olive or pearl onion. DEXTER CANAPES