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COCKTAIL AND FOOD RECIPES
take the place of or to precede the Soup or they
may be served as an appetizer before going
into the dining room. First course canapes
may be more elaborate than the latter and may
be garnished with mayonnaise, while the others
should be without dressing, as they are eaten
from the hand.
In
hot weather • canapes are a welcome
change from soup as a first course, because it
is not necessary to serve them hot.
Hors d'reuvres play an important part in
the delights of eating and drinking. We are
indebted to the French for the idea as well as
for most of the recipes for these useful and
delightful bits. Their serious purpose is for
the stimulation of digestion, setting in motion
as they do, the glands that supply the stomach
with the solvents that break down and prepare
the food for assimilation. They are appetizers,
of course, and precede the first course of prac–
tically all European dinners. In Germany
and Sweden mine host may offer as many as
forty from which the guest may choose.
The recipes for Canapes in this book may
all be classified as hors d'reuvres when used as
a minor part of a pre-dinner assortment. The
following recipes are for hors d'reuvres that
may be served with assurance either singly, or
in groups, from which the individual
~ay
se-
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