Louis' every woman's cook book

The various meats served during the dinner should first be placed on the table and then taken away to be carved and served. Each guest should be served on his left, while dishes should be removed from the right. After the roast has been served, carefully brush the table and serve dessert, following which coffee should be served in the salon. At small dinners, coffee may be served at the table after the dessert. If this is done, all tableware should be removed before serving coffee and cordials. LOUIS' EVERY WOMAN'S COOK BOOK CANAPES Canapes, or appetizers, are generally served before dinner. They may take the place of oysters or little neck clams; in gentlemen's dinner-parties they may be served with cocktail, bitters, or vermouth before the oysters or clams. CANAPES OF CAVIAR Cut thin round slices of bread about two inches in diameter. Toast crisply, butter, and spread caviar over them. With chopped hard-boiled eggs (the whites and yolks chopped separately), put a border around the caviar. Serve with pieces of lemon. CANAPE CAREME Chop finely one-half of a small lobster, two pickles, and one truffle. Season with salt and pepper, and mix two tablespoonfuls of thick mayonnaise dressing with it. Spread on round pieces of toast about two inches in diameter, and then put one-half a teaspoonful of caviar in the centre of each canape. CANAPES OF ANCHOVIES Round pieces of toast, as in previous recipe, are buttered with anchovy butter. Chop the white and the yolk of a hard-boiled egg separately. Put opposite each other, on the toast, two half-teaspoonfuls of the white of the egg, and then do the same with the yolk. Then put two fillets of anchovies crosswise on the toast so that the white and yolk of the egg are separated. Sprinkle a little chopped parsley in the centre. When Served. Guests. Remarks. fc To make the anchovy butter referred to, beat two ounces of butter to a cream, and add gradually one tablespoonful of anchovy paste or essence. ]| DANISH CANAPES Mix two tablespoonfuls of freshly grated horseradish with two ounces of creamed butter, and cover thin squares of pumpernickel with this preparation. Put long, narrow strips of smoked salmon lengthwise and crosswise on top of this, and place a caper in each of the little square spaces. CANAPE ORIENTAL Drain the liquid from three tablespoonfuls of chutney. Chop fine, and spread on half-moon shaped pieces of toast. Put in the centre of the canape a stoned litchi nut, and a small star of pimento at each end. CANAPES OF SARDINES Rub twelve sardines through a wire sieve, and put them in a small bowl. Mix with them two ounces of creamed butter, and then add one tablespoonful of Worcestershire sauce. Add salt and pepper if necessary. With this preparation cover heart-shaped pieces of toast about one-eighth of an inch thick. Put small capers around the edges to form a border, and put a small olive (Pimola) in the centre. NORWEGIAN CANAPES Cut ten fillets of anchovies into small pieces. Chop finely two hard-boiled eggs, and also one tablespoonful of capers. Mix the whole with two tablespoonfuls of thick mayonnaise dressing, and add a little finely cut chives and chopped parsley. Spread on diamond-shaped pieces of toast, and put a small piece of smoked salmon on top. CANAPE WINDSOR