Cheese Canapes

Cut a stale loaf of bread into slices 1/4 inch thick. Divide these into pieces 2 inches long, and 1 inch wide, and fry in hot butter or oil. Spread mustard thinly on each piece, lay over some cheese and put in a quick oven until the cheese is dissolved. Serve hot as possible. - Mrs. C. J. Jeffries, Winnetka, 111.

Cheese Canapes

Cut out circles of bread 1/2 inch thick, cut them again in crescent shaped pieces, fry in butter to a light brown, grate some cheese, and put 1 teaspoon on each piece of bread, a litle salt and pepper, and brown quickly in a hot oven; serve at once. - Eloise Jennings, Winnetka, 111.

Jefferson Canapes

Trim 3 slices of bread, toast and lay them on a platter. Slice lean cooked ham thin with a little mustard on it and place on each slice a layer of cooked mushrooms and tomatoes. Dredge grated Parmesan cheese on top, and strew fresh bread crumbs over the whole. Place in hot oven for 10 minutes. Lay on a heated dish, cover with a folded napkin and serve. - Mrs. C. J. Jeffries, Winnetka, 111.

Oyster Canapes

To 1/2 doz. chopped oysters add 1 teaspoon of fine bread crumbs, butter size of a walnut and 1/2 cup of very thick cream. Season with salt and pepper. Let it simmer over the fire a few minutes. Butter slices of bread 1/8 inch in thickness and lay them on a hot dish. Pour the mixture over the bread and serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Plain Canapes

Toast thin slices of bread, cut off the crust, and butter the toast lightly. Spread potted meat or fish, or grated cheese between 2 slices. Cut into strips and serve. - Mrs. C. J. Jeffries, Winnetka, 111.

Sardine Canapes

Cut some slices off a roll into oval or octagon shapes. Toast slightly, or fry in oil, or butter. Strip sardines of the bones; lay 1/2 of them aside, and pound the other 1/2 to a smooth paste with the yolks of 3 or 4 hard-boiled eggs and a little butter. Add a little mustard, pepper and vinegar. Spread the mixture over the slices of toast. On the top lay the other half of the sardines cut into srnall strips, stand them in the oven and serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.