Miss Parloa's kitchen companion

For twelve canapes use one bottle of anchovies preserved in oil, one table-spoonful of cold butter, four table-spoonfuls of clarified butter, twelve strips of stale bread cut three inches long, one and a half wide, and about one-fourth of an inch thick, one table-spoonful of lemon juice, one-third of a teaspoonful of cayenne, and two hard-boiled eggs. Free the anchovies of bones. Put four of them into the mortar with one table-spoonful of butter, the lemon juice, and the cayenne, and pound until a smooth paste is formed. Fry the bread in the clarified butter until it is of a golden brown color, and when it is cool, spread it with the anchovy paste. Cut the remainder of the anchovies into small fillets. Put two fillets on each canape, having them near the edge of the strip of bread. Chop the whites and yolks of the hard-boiled eggs separately and very fine. Fill the space between the fillets with little mounds of egg, alternating with whites and yolks. Arrange the canapes in the centre of a flat dish, and garnish with a circle of olives. Smoked Salmon Canapes. Make an anchovy paste the same as for anchovy canapes. Fry and cool the bread, and spread with the paste. Put a thin shaving of smoked salmon on each canape. Sardine Canapes. These are made the same as anchovy canapes, save that a table-spoonful of lemon juice is poured over the fillets before they are placed on the fried bread. Caviare Canapes. For ten canapes there will be required ten strips of fried bread, ten heaping teaspoonfuls of Russian caviare, two table-spoonfuls of lemon juice, and half a salt-spoonful of cayenne. Put the caviare in a soup-plate, and break it up with a fork. Now add the pepper and lemon juice, mixing all well. Put in a cold place until serving-time. Fry the strips of bread in clarified butter, and drain and cool them. Spread the caviare on these at servingtime. These canapes may be served at the beginning of a dinner or after the soup or fish. They are also served at gentlemen's suppers. In this case, frequently, the caviare, lemon, cayenne, and fried bread are placed before the host, who breaks up the caviare and adds the seasoning to . it, then spreading a little on each strip of bread. This is done only at small suppers and when the host understands how to do the work quickly and gracefully. * Scotch Woodcock. To provide a quantity sufficient for six persons there will be required five hard-boiled eggs, one table-spoonful of anchovy paste, a grain of cayenne, half a teaspoonful of salt, two table-spoonfuls of butter, one table-spoonful of flour, one cupful of milk, and six small slices of bread. Chop the eggs rather fine. Put the milk on to boil. Beat the flour and butter to a cream, in a small saucepan ; and when the milk begins to boil, pour it over the mixture of flour and butter. Put the saucepan on the stove, and stir the contents until they begin to boil ; then add the other ingredients, and simmer for three minutes. During the cooking toast the bread, and lay it on a hot dish. Pour the hot mixture upon it, and serve without delay. * Anchovy Toast.