egg, then in finely minced parsley or chervil; spread with anchovy butter and garnish with cold boiled eggs, olives and capers; or

On the same foundation use tartar sauce, boned anchovies curled around edge and garnish with a stuffed olive or gherkin fan; a gherkin fan is made by cutting it in thin slices, not quite through, and putting the ends together; or

Cover toast with tomato slices, curl anchovy in center and season with lemon, onion juice and paprika; or

Garnish with powdered egg yolk and diced whites; or

Spread toast with anchovy butter, cover with mayonnaise mixed with chili sauce.

Cook fresh mushrooms in butter, place on rounds of toast, spread with chervil or parsley butter; pipe a mound of beaten egg white, seasoned with salt and pepper, on each mushroom and place in hot oven until maringue is brown.

Remove stones from large prunes and olives; stuff olives with capers and bits of anchovy; put them in the prunes, wrap each prune with bacon and tie with a thread. Place in hot oven until bacon is crisp, remove thread and place on disks of toast spread with Parmesan butter.

Spread toast with mustard cream, garnish with tiny strips of tongue, put a lozenge of white meat of chicken in center, on this put a slice of truffle, both marinated in French dressing.

Slice of tomatoes on lettuce; combination of crabmeat, celery and pearl onions. Serve with oil mayonnaise.

Spread toast with horseradish butter, lay on strips of tunnyfish and garnish with slices of gherkin.

Lightly toast circles of bread, cut out with biscuit cutter, one-half inch thick. Cover each circle with a slice of tomato. Sprinkle with salt and pepper. Cover tomato with layer of caviar, garnishing edge with finely cut white of hard boiled egg. Instead of caviar, the tiny white onions (bottled) or yolk of egg finely chopped may be substituted. Serve on plate with fancy paper doily.

Slice of toast, cut shape of tomato; spread with anchovy paste; topped with tomato slice, and yellow American cheese, browned and melted in oven. Toast only one side of bread.

Cut rounds of fresh bread and toast lightly in oven. Cover with Sardinola paste, then sprinkle grated cheese over top, then brown slightly and serve while hot.

Spread toast with mustard butter, cover with minced chicken and garnish with olives, pickles, capers and pearl onions; or

Border edge of toast with minced tongue or ham, fill center with chicken mixed with mayonnaise and garnish with minced truffles.

Cover anchovies with lemon juice and paprika; in an hour or two place them on tomato slices sprinkled with pulverized egg yolk and garnish with the egg white cut in strips.

Parboil six artichokes, or celery hearts cut in cups, in salted acidulated water, cool and marinate in French dressing; fill cups with diced or shredded mixed vegetables and top with mayonnaise; or

Coat the cups with aspic and fill with caviar.

Canned artichokes which are already cooked may be used.

Cut peeled cucumbers into inch lengths, scoop out centers, leaving a little at the bottom, fill with lobster or shrimp cream and garnish edge with anchovies, mixed olives, capers or pimentoes; or

Fill with caviar mixed with lemon juice and garnish with pearl onions and minced cress.

Cut hard boiled eggs in halves, remove yolks and fill with shredded shrimps mixed with mayonnaise; garnish with powdered yolks and serve on lettuce leaves.

Hard boil as many eggs as you have services; peel and cut the whites to represent baskets, carefully scoop out the yolks and fill the baskets with caviar. Toast rounds of bread, cover with the yolks which have been put through ricer, stand a basket in the center of each and serve with a thin slice of lemon.

Spread brown bread toast with creamed butter mixed with pate de foie gras; cover with cooked sweetbreads mixed with cucumber, pepper, gras and mayonnaise. Garnish with sweet red peppers.

Spread rounds of toast with liver sausage; garnish with yolks of hard boiled egg put through ricer; in the center place a spoonful of minced stuffed olives.

Spread rounds of toast with mayonnaise; cover with a slice of tomato; mince sardines with yolk of a hard boiled egg and finely chopped stuffed olives; cover the tomato with this mixture and place a spoonful of mayonnaise on top.

Rounds of bread toasted on one side; spread untoasted side with a mixture of butter and Parmesan cheese. To a small quantity of cream sauce, add one cup crab flakes and heat. Put mounds of crab flakes on the buttered toast and put under blaze long enough to brown slightly.

Toast rounds of bread on one side; spread the untoasted side with mayonnaise, and on this lay a slice of summer sausage as thin as it can be cut; top with minced olive and pimento in mayonnaise.

To one cup minced stuffed olives add one-half cup minced nut meats and one-half cup oil mayonnaise; mix well and spread on toasted bread cut in any shape you want. Garnish with a little mound of mayonnaise sprinkled with paprika.

Shred some pineapple; add grape fruit pulp and seeded white grapes; cover with hot sugar and water syrup and let stand until cold; flavor with sherry and serve in cocktail glasses that have been chilled by filling with ice an hour before time to serve.

Scoop out rounds of watermelon and cantaloupe, thoroughly chilled; put in glasses, sprinkle with pulverized sugar and pour over each two tablespoonfuls ice cold ginger ale. Garnish with cherry.

Select large ripe berries, and if very sandy, wash them. Remove hulls and cut them in halves lengthwise; fill glasses with berries and pour over them a dressing made by mixing one cup of water and two tablespoonfuls sugar, let boil three minutes; cool and add one-half cup claret; let this dressing be ice cold when poured over the berries. Serve.