Cheese for Canape

Ingredients

• one teaspoon salt
• two tablespons
• salt
• lemon juice

Directions

1. Take a little Roquefort cheese and a little Neufchatel cheese, a little butter and pinch of salt, add Saprica Sepper, mix well, add a little anchovy sauce and a little olive oil, and fine chopped olives. — S. O. Delagarcl, Fred Harvey System.

2. These are small portions of bread covered with simple compound mixture of fish, meat, eggs, cheese, etc., seasoned highly and served as a first course to tempt the jaded appe- tite. Cut either white, graham, rye or brown bread in one- fourth inch slices and then in oblongs, triangles, rings, circles, crescent or diamond shape some acceptable combinations.

3. No. 1. Equal portions mashed sardines and hard boiled yolks. Season with lemon juice, pile in center of bread with minced whites around it, lay slices of pickle across diagon- ally.

4. No. 2. Spread with mustard, grated cheese and a thin slice of pimala or a border of chipped green apples.

5. No. 3. Creamed butter, minced water cress, lemon juice, minced lobster or crab meat or a layer of caviar or anchovy paste.

6. No. 4. Minced ham or tonque made into paste with creamed butter and mustard. Garnish with minced olives or pickles, or slices of cucumbers.

7. Raw Oysters. Serve from 4 to 6 in the shell on fine chip- ped ice.

8. Sauce. Mix two tablespons each, horse radish, lemon juice, tomato catsup, one teaspoon salt. — Contributed.

Nutrition, whole recipe (rough)

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Lemon	juice of 1 lemon (48ml)	12
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.