CAVIAR CANAPES

To a Russian caviar, add half as much lemon juice. Spread on toast and garnish with stuffed olives or pickles. Sift over with riced hard boiled eggs. Dot with pearl onions.

CHICKEN CANAPES

Sprinkle mustard over buttered toast and cover with minced chicken. Garnish with stuffed olives, capers or minced truffle.

LOBSTER CANAPES

Cut bread in ciroular pieces and saute in butter. Soften finely chopped, well seasoned lobster meat to a paste with creamed butter and Worcestershire sauce. Mnke mounds of this mixture on the rounds of bread and garnish with olives.

CHEESE CANAPES

One cup grated cheese to 6 slices bread. Salt and pepper to taste. Sprinkle cheese over bread cut in any shape desired. Toast until cheese is melted. Serve hot.

TOMATO AND BACON CANAPES

Cut bread in circular pieces. Toast and butter. Place a layer of sliced tomatoes and strips of fried bacon on each piece. Spread with a little mayonaise and garnish with cross strips of red and green peppers.

SARDINE CANAPES

Shape slices of bread with a circular fluted cutter, saute in butter and spread each piece with sardine butter which is made by mashing the sardines with a fork and mixing with creamed butter. Season with lemon juice and cayenne. Garnish each canape with finely chopped egg white and tiny shreds of pimento. In the center of each put half of a stuffed olive.