whites and yolks separate, minced pickles, green peppers, and olives.
HAM CANAPES NO. 2
Cut bread in rounds one-fourth inch thick. Saute in butter; spread with finely chopped ham mixed to a paste with a little melted butter and seasoned. Sprinkle top with finely chopped hard-boiled eggs.
BACON CANAPES
Cut bread in squares one-fourth inch thick, saute the bacon fat. Spread with a little French mustard, cover with fried bacon finely chopped, and sprinkle with finely chopped pimolas.
TONGUE CANAPES
Toast one-fourth inch slices of graham bread, cut in rounds and fried in butter; mix cooked tongue that has been chopped fine with creamed butter till it is a paste, and add one tablespoonful of capers to a cupful of tongue. Spread on bread, add a dash of salt and cayenne, and sprinkle with a little finely chopped watercress.
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