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COCKTAIL AND FOOD RECIPES
HAM AND TOMATO SUMMER
CA.NAPES
Rounds of bread toasted, or sauteed in but–
ter; slices of tomato; green pepper rings;
slice of hard-boiled egg; French dressing or
mayonnaise; Deviled Ham.
Spread the toasted bread with Deviled
Ham, and cover-with slice of tomato, ring of
pepper, and slice of egg in center. Sprinkle
with French dressing, or place a spoonful of
mayonnais<l on top. ·
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HORSERADISH CANAPES
Cut Bread· to suit. Spread Butter. Bake
in oven. Mix grated Horseradish and Mayon–
naise to a paste. Sprinkle with grated Egg
Yolks. Paprika and Salt.
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lt-IUSHROOM AND HAM CANAPES
Broiled mushroom; sifted hard-boiled egg–
yolk; finely chopped parsley; chili sauce;
Deviled Ham.
Cut bread in three-inch squares, one-fourth
inch thick. Fry in hot fat, to a delicate brown.
Mix the ham with a little chili sauce, spread
the bread squares with the mixture, lay a
broiled mushroom on each square. Garnish
with the egg-yolk mixed with the parsley.
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