CHICKEN CANAPES
Chop fine the white meat of a chicken and two stalks of celery. Season with salt, pepper, and vinegar. Let stand a few minutes, then drain dry; add a little mayonnaise dressing and mix well. Serve on rounds of toast that have been spread lightly with melted butter. Sprinkle chopped chives over the whole.
NUT AND OLIVE CANAPES
Fry rounds of white bread in butter; mix equal quantities of chopped English walnuts and olives with enough mayonnaise dressing to moisten. Spread on bread and garnish with chopped pimentos.
TOMATO AND CUCUMBER CANAPES
Saute rounds of white bread in butter. Fry slices of tomato in deep fat; place one slice of tomato on each round of bread. Dust with salt and pepper, and lightly spread with mayonnaise dressing followed by a thin slice of cucumber. Sprinkle top with finely chopped hard-boiled egg.
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