Nut and Olive Canapes

Ingredients

• one dozen stale white bread
• Fry in deep hot Cottolene
• finely chopped olives
• finely chopped English walnuts
• a few grains cayenne
• moisten with Mayonnaise or Boiled Salad Dressing
• very thin strips of pimentos

Method

1. 1

   Cut stale bread into crescents and fry until brown.

2. 2

   Mix olives and walnuts, season, and moisten to spread.

3. 3

   Spread on fried bread and garnish with pimentos.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 62. The excerpt below is the record exactly as published.

finely chopped English walnut meats; season with salt, black pepper and a few grains cayenne. Moisten with Cream Salad Dressing. Spread between thin slices of white bread and cut in strips the width of fingers. PEACH DUFF 1 quart thinly sliced peaches. 2 cups flour. 2 cups sugar. 4 teaspoons baking powder. 1 tablespoon Cottolene. 1 teaspoon salt. % cup milk. Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, mixing ingredients with a knife. Turn on a slightly floured board, knead slightly, jmt and roll to fit top of pudding dish. Butter bottom and sides of dish, put in peaches and sugar in layers. Cover with dough; press edges over edge of dish and steam one hour. Serve in dish in which it was steamed. Serve with FOAMY SAUCE }/2 cup butter. 2 tablespoons sherry wine. 1 cup powdered sugar. Whites 2 eggs^ Yolk 1 egg. Nutmeg. Process: Cream butter; add sugar gradually, stirring constantly, yolk of egg and sherry; continue stirring. Cook over hot water until mixture thinly coats wooden spoon. Remove from range and pour over stiffly beaten whites of eggs. Turn in serving pitcher and sprinkle with nutmeg. 142 52 Sunday Dinners °^Hs.niay (menu Walnut and Olive Canape Clam and Tomato Consomme Browned Crackers Sweet Gherkins Piccalilli Veal Pot Pie with Baked Dumplings Buttered Beets Baked Squash Stuffed Tomato Salad Mock Cherry Pie Cheese Coffee Cider NUT AND OLIVE CANAPS Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread. Spread fried bread with mixture and garnish with very thin strips of pimentos

Cook this with the app: pantry check, scaling, and the assistant.