Standard Paper-Bag Cookery

APPETIZERS play a very important part now-a-days in all up-to-date establishments and even in modest homes where they are not only employed as introductory to the course dinner, but as a pleasing accessory to the afternoon tea service. They are supposed to whet the appetite for the heavier dishes that follow. In Europe one always finds them. They are considered very "smart " and as they are but little trouble to prepare in Paper bag cookery, when one has learned the trick, there is no reason why the hostess who aims to keep abreast of the times should not make frequent use of them. At very formal affairs, they are placed on the service plates after the guests are seated, but usually they are at each place when the meal is announced. Canapes (which means " toast cushions " or bouchees, small patties or " bites ") with their accompanying spread of appetizing fish, cheese or potted meats, are newer than the cocktails of oyster, clam or grape-fruit that used to lead the feast. Bouchee Cases. — These are usually made from pastry by covering tiny but deep patty pans with rich pastry, cutting narrow strips to make the rim for the cup. Put on a tin in a buttered bag and bake. When cool they will slip from the pan. They may be made the day before using if preferred. Another way of preparing them is to cut good sized circles of bread; then with a smaller cutter, scrape out a hollow, spread with butter, put in the bag and bake ten minutes until browned. When ready to serve, fill with any mixture desired and serve hot or cold as appetizers or with the salad course. Bonne Bouchee. — Make the pastry cases and when ready to serve fill with pate-de-foie gras, made soft with whipped cream, seasoned with salt, cayenne or paprika. Decorate each one with an olive or bit of aspic jelly. Bouchees of Caviare, Olives and Mayonnaise.-— Spread circles or dominoes of bread with a thin layer of caviare. In the center place a pitted olive, green or black, with its pit removed and the cavity filled with minced red peppers. Hold the olive in place with a few drops of mayonnaise, red or the usual yellow, and put tiny dots of the same about the border. Bouchees of Sardines. — Pound one or two boned sardines in a mortar, together with a small quantity of cheese. Season with salt, pepper and chili vinegar, and add, if you like, a few chopped oysters. Spread this mixture on circles of " bagged " bread about the size of a silver dollar, and add a garnish of hard-boiled yoke of egg, rubbed through a sieve and a little finely minced parsley. Bouchees of Sausage or Tongue. — Cover circles of " bagged " bread with red stars cut from boiled tongue or the red imported sausages. Lay on the top of each star, log cabin fashion, several tiny lengths of pickled gherkins and crown with a sprig of water-cress. The Making of Canapes. — Bread two days old is best for the foundation. Trim free from crusts, then cut in uniform oblongs, diamonds, triangles, circles or fingers as desired, using for this the cutters that come on purpose. Butter lightly, spread with the prepared mixture and slip into the well-greased paper-bag for five minutes just long enough to brown the toast delicately and heat the savory.