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CANAPE,
WHIMSAY
Make
a
paste
composed
half
of
anchovies
and
half
of
tuny
fish,
season
to
taste,
spread
upon
a thin
square
piece
of
fresh
toast,
glaze
thinly
with
tartar
sauce,
decorate
the
sides
with
hashed
parsley,
green
pepper,
white
and
yolk
of
eggs.
CAVIAR
SANDWICH
Put
caviar
on
plate,
squeezing
juice
of a
fresh
lemon
on
it,
with
olive
oil
alternately;
beat
thoroughly
together
until
paste
is
formed,
and
spread
on
thin
toast.
CHEESE
STRAWS
One-half
pound
flour,
one-quarter
pound
butter,
one-half
pound
grated
Parmesan
cheese,
whites
of
two
eggs,
little
salt
and
pepper
and
mustard
mixed
together;
roll
very
thin
and
cut
in
strips
one-half
inch
wide,
four inches
long;
bake
light
Drown.
EGG
SANDWICH
Take
yolk
of
hard
boiled
eggs,
adding
salt,
pepper,
mus-
tard
and
olive
oil,
making
paste,
and
spread
on
thin
slices
of
bread.
CHICKEN
SANDWICHES
Boil
three
chickens
tender.
Remove
the
bones
and
put
the
meat
through
a
chopper,
together
with
three
stalks of
celery
and
one
small
onion,
adding
the
vegetables
at
intervals
dur-
ing
the
grinding
process.
Season
with
pepper
and
salt.
Pack
in
a
deep
dish
and
pour
over
it
the liquor
in
which
the
chicken
was
cooked.
Let
stand
on
ice
for
several
hours.
When
thoroughly
cold,
slice
thin
and
lay
between
layers
of
bread
and
butter.
If
preferred,
lamb
will
serve
in
place
of
chicken.
CLUB
SANDWICH
Thinly
sliced
chicken,
broiled
ham
or
bacon,
with
lettuce
leaves,
on
thin
slices
of
buttered
toast,
seasoned
to
taste.
LAMB'S
KIDNEY
SANDWICHES
Split
and
trim
a
fresh
lamb's
kidney.
Cut
in
small
pieces,
cover
with
cold
water,
put
over
a
moderate
fire,
and
heat
almost
to
boiling
point,
but
not
quite.
Drain
off
this
water,
add
cold
again
and
repeat
the
process,
doing
this
three
times
in
all.
This
method
of
cooking,
the
only
one
which
should
ever
be
employed
with
kidneys
for
any
purpose,
leaves
them
soft
and
tender.
Chop
them
fine,
season
well
with
salt
and
pepper,
mix
with
melted
butter
to
form
a
creamy
paste,
and
spread
between
brown
bread
slices.
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