Lowney's cook book

Cut bread in slices one quarter inch thick, three inches long, and one inch and a half wide. Spread with butter and brown in oven. Mix one cup chopped crab meat, one tablespoon lemon juice, two drops tabasco, one half teaspoon salt, a few drops of onion juice, and two tablespoons olive oil. Mark the bread diagonally in four sections and spread them alternately with melted cheese and crab mixture. Separate sections with finely chopped pimento. Bacon Canapes Cut bread in triangles one fourth inch thick, saute in bacon fat. Spread with French mustard, cover with cooked bacon finely chopped, and sprinkle with finely chopped pimolas. Ham Canapes Cut bread in slices one quarter inch thick, then in circles. Saute in butter. Spread with finely chopped ham mixed to a paste with creamed butter and seasoned highly. Sprinkle with finely chopped, hard-cooked eggs. Lobster Canapes Cut bread in one-fourth-inch slices ; shape with doughnut cutter. Cream two tablespoons butter, add one cup finely chopped lobster meat, one teaspoon mustard, few drops Worcestershire sauce, few grains cayenne, and six olives finely chopped. Saute bread in butter and spread with above mixture. Salmon Canapes Shape bread, cut one fourth inch thick, with a cooky cutter. Spread with butter and brown in the oven. Arrange around the outer edge of the circle finely chopped FIRST-COURSE DISHES 35 truffles. Next finely chopped white of egg. Next yolk of egg which has been pressed through a sieve. Then finely flaked salmon. Garnish salmon with a small sprig of parsley. Just before serving pour over a few drops of olive oil or place a teaspoonful of mayonnaise on the salmon. Sardine Canapes Cut brown bread in circles, spread with butter, and heat in the oven. Pound sardines to a paste, add an equal amount of finely chopped, hard-cooked eggs, season with lemon juice and Worcestershire sauce. Spread on brown bread. Garnish each canape in the center with a circle of hard-cooked white of egg capped with a teaspoonful hardcooked yolk. Tomato and Cucumber Canapes Fry circles of bread in deep fat. Fry slices of tomato in deep fat. Place one slice of tomato on each circle of bread. Sprinkle with salt and pepper. Garnish each slice with one slice of cucumber and hard-cooked white of egg cut in shape of petal, to represent a daisy. Nut and Olive Canapes Cut bread in crescents. Fry in deep fat. Mix equal quantities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread, and garnish with small diamonds of pimentoes. Tongue Canapes Toast triangles of graham bread, spread with butter. Cut slices of cooked tongue in small pieces, mix with creamed butter to a paste, add two tablespoons capers to each half cup of tongue. Spread on bread. Sprinkle with salt and cayenne, and garnish with chopped water cress. Clam Cocktail 1 pint small clams 1 tablespoon tomato catsup 2 tablespoons Worcestershire 1 tablespoon horseradish sauce 1 teaspoon salt 2 tablespoons vinegar few grains cayenne 3 tablespoons lemon juice few drops tabasco Place clams in shallow dish after removing the black parts. Mix other ingredients. Pour over clams, and let stand for several hours. Serve ice cold in small glasses, as a first course.